Quick and easy, this no bake, paleo strawberry cream pie can be whipped up in a matter of minutes for a light, creamy dessert.
Through blogging, I have made some great friends. I’ve also found a lot of great people who think like me and with whom I can talk with about food and health topics. There are days when we surf Pinterest together and chat about the great (and not-so-great) recipes we come across.
One of those days a friend of mine came upon a strawberry pie on Pinterest made with strawberry Jello and Cool Whip. Her immediate reaction was “Yuck!”
OK, I get it. We’re real food bloggers. We do n0t use packages of artificially flavored and colored foodstuffs made with questionable ingredients, and I was supposed to wholeheartedly agree.
And so I did-
but only after having to admit that growing up I used to make a strawberry Valentine’s Day pie made by mixing ice cream with strawberry Jello myself. Yep, I said it. I also made Fluff and Nutter sandwiches and numerous other super non-paleo treats that would make most of you cringe. So were the days…
That pie recipe was in one of my favorite kid’s holiday cookbooks, and I used to love it, but even if I were to want to make something like that here and now, it’s not a possibility. I can’t find Jello nor Cool Whip here in Spain. By now I wouldn’t want it anyway, but sometimes I’m happy that scarcity keeps me from possibly falling into that sort of dietary trap again. 😉
In any case, once you get accustomed to eating real foods, you tend to crave only real foods. I haven’t really craved Cool Whip in a long time. For now, I’d much prefer whipped cream that is either made with whipping cream or coconut cream, and I’d much rather make strawberry gelatin with fresh strawberries too.
I was pretty sure that I’d be able to come up with my own version of the Valentine’s Day Strawberry Cream pie and not only would it be just as quick and simple to make, but that it would be healthier. In the end I like my paleo version quite a bit more than the original one I made as a kid. Interestingly enough, even my husband who normally won’t even look at any dessert that isn’t made with chocolate, admitted that he quite liked this pie too. (Of course, if it had chocolate, he’d like it even more. Sigh.)
This pie is super quick to make, and sets pretty quickly because it uses both gelatin and the fat from the coconut to help solidify it into a pie that holds its shape when you slice it. Despite that, it’s nice and light in texture (not in fat, of course). The texture of your pie will depend a lot on the fat content of your particular coconut milk. If you use a brand with less fat (you’ll be able to tell if you don’t have a lot of coconut cream on top when you chill it), you may need to add more gelatin to get it to hold its shape. That’s why it wouldn’t be a bad idea to press the pie crust up the sides of the pan to hold all the filling in case yours isn’t as solid as mine.
With that, let’s make a Paleo Strawberry Cream Pie
If you love light, fluffy desserts and want to change things up a bit, you can also make a strawberry mousse with the same ingredients used in the filling. I’m about to post my paleo strawberry mousse recipe on Rubies and Radishes and will link from here when I get it up.
This post is also available in Español.