No bake pies are probably one of my Summer-time obsessions. This particular recipe is extra wonderful because it’s definitely one of the healthier no bake pies I’ve made. Easy No-bake Lemon Pie is one of our favorites, but it calls for a container of Cool Whip and a can of sweetened condensed milk. No-bake Nutella Cheesecake is so easy to make and tastes gourmet and No-bake Strawberry Cheesecake is quite the treat as well, but both of these call for a container of Cool Whip and a block of cream cheese. And some extra sugar.
This Strawberry Cream Pie recipe tastes divine, but is made with healthier ingredients than the above recipes. I hope you enjoy!
We used local honey for the first time!
And here is the picture of the canned coconut cream I got from Trader Joes
Strawberry Cream Pie with Graham Cracker Crust
Ingredients:
- 1 pack of graham crackers, crushed fine
- 1 stick unsalted butter, melted
- 1 (14 oz) can coconut cream, cooled overnight in the refrigerator (shake the can at the store. If you hear water sloshing around, don’t buy it. Find one that you can shake without hearing anything inside)
- 1/4 C. honey
- 1 tsp. vanilla
- about 1 lb. fresh strawberries, chopped
- juice of 1 lime (about 2 tsp.)
Instructions:
- For the crust, mix together crushed graham crackers with the melted butter. Usually I use a freezer bag to put the graham crackers in. Then just roll over several times with a rolling pin. Melt the butter in a microwave-safe bowl, then pour the melted butter into the bag and mix well. Then dump the contents of the bag into a glass pie dish. Press down and on the sides until you have a nice graham cracker crust.
- For the pie cream, spoon out the coconut cream from the can and put into a mixing bowl. Dispose of the water from the can (there was only about 1 Tbsp. of water from the can I used). Add honey and vanilla. Mix well with a beater until smooth. Use a spatula to get the coconut cream mixture into the pie crust. Cover with foil and stick it in the refrigerator.
- For the strawberry topping, just bring the chopped strawberries and lime juice to a boil in a saucepan. Mash the strawberries up a little (but keep some chunks in there!) Boil for 3-5 minutes, stirring frequently. Remove from heat and let cool completely, then refrigerate.
- When you are ready to serve the pie, put the slices (our slices didn’t come out so easily, so just do your best. They may or may not look like pie slices) on plates, then top with a spoonful or two of the strawberry topping.
*Inspired by this Chocolate Mousse recipe, this Coconut Cream Strawberry Parfait, and this Strawberry Compote recipe.