strawberry coconut lime pie, scd
The SCD legal lemon meringue pie posted at earthtorose.com inspired me to experiment. My experiment was labor-intensive, but delicious and great for a special occasion. I took it to a gathering, and it was loved. Various parts of the pie recipe can be used for other things. The leftover strawberry sauce, I added a bit of honey to, and saved as a jam/preserve. The meringue is flavorful, can be eaten without even baking it more in the oven, and my wife said it reminded her of very tasty marshmallows.
prep time
cook time
method
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Ingredients
- LIME CURD
- 5 large egg yolks, save the whites for the meringue!
- 1/2 cup freshly squeezed lime juice
- 3 tablespoons coconut oil
- 1/2 cup honey
- COCONUT ALMOND PIE CRUST
- 3 3/4 cups almond flour
- 2 1/4 cups unsweetened, finely shredded coconut
- 1/2 cup plus 1 Tbsp coconut oil
- 3/4 teaspoon Himalayan pink salt, or sea salt
- 6 tablespoons honey
- SOME HONEY CARAMEL (SEE MY RECIPE)
- STRAWBERRY SAUCE LAYER
- some strawberries
- a tiny bit of apple sauce
- 1 tablespoon gelatin
- MERINGUE TOPPING
- 5 egg whites
- 1/2 cup honey
- 1 teaspoon generous, vanilla extract, no sugar in ingredients
- 2 teaspoons almond extract, no sugar in ingredients
- 1 pinch generous, Himalayan pink salt, or sea salt
How To Make strawberry coconut lime pie, scd
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Step 1Lime Curd Filling: 1. Whisk and heat ingredients in a large, non-metal, stovetop safe bowl, on top of a saucepan of boiling water, or use a non-metal double boiler. Best to use a silicone-coated whisk to avoid a metallic taste from a metal reaction with the acidic lime juice. 2. Continue to whisk everything for 20 minutes or so, until the curd thickens enough to coat the back of a spoon. 3. Cool in the fridge while prepping the rest of the pie.
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Step 2Coconut Almond Pie Crust: 1. Mix all the ingredients together. 2. Line a 9” springform pan with parchment paper. 3. Press the crust ingredients into the bottom and up the sides of the pan. 4. Bake in a preheated 350 degrees F oven for about 10 minutes, just until lightly golden brown, since it will be going in the oven again later. 5. Set aside and allow to cool.
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Step 3Strawberry Sauce Layer: 1. Heat your strawberries (I use frozen) with a little bit of apple sauce, and allow them to simmer, stirring. Once it’s well warmed and saucy, whisk in the gelatin.
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Step 4Meringue Topping: 1. Stick a big mixing bowl in the fridge to get cold. This will be used later. 2. In a double boiler or similar setup, as when making the lime curd, whisk the meringue ingredients until the mixture has completely turned to frothy bubbles and reached a temperature of 145 degrees F or above. 3. Pour the frothy mixture into the chilled bowl, then beat with a mixer until it reaches the stiff peaks stage. This can take a long time. Once it reaches stiff peaks, stop beating and set aside. -
Step 5Assembling the Pie: 1. Spread the lime curd in an even layer at the bottom of the crust. 2. Top this with a layer of honey caramel (see my other recipe for honey caramel). 3. Top with the strawberry layer. 4. Drizzle a little more honey caramel on. 5. Top with the meringue, scooping on with a spoon, and forming decorative peaks.
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Step 6Bake the assembled pie at 350 degres F for 8 minutes, then turn down the heat to 330 degrees F and bake another 10 minutes. Check while baking to avoid burning or getting overly brown. The egg in the meringue has already been heated to a safe temperature with the initial step when making it, so at this point, you are just getting a nice color to your peaks.
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Step 7Store in the fridge, and allow the pie to set before serving (I put it in the freezer to cool down more quickly).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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