• 1 (9”) pie shell, baked (use my nut and seed crust or an oat based crust like https://www.oatmealwithafork.com/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/ and use coconut sugar in place of the granulated sugar)
  • ½ c. coconut sugar
  • ¼ cup maple syrup
  • ¾ c. cold water
  • 1 tbsp butter/coconut oil/earth balance
  • 3 tbsp cornstarch (or arrowroot starch but it will be a bit gummy)
  • 1 tbsp lemon juice
  • Pinch of salt
  • 3-4 c. strawberries
  1. Combine sugar, water, butter, cornstarch, lemon juice.
  2. Cook and stir mixture in double boiler until thick.
  3. Place strawberries, slightly diced, in the bottom of pie shell.
  4. Pour mixture over strawberries.
  5. Refrigerate. Serve topped with coconut whipped cream.