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I envy those who have fresh strawberries to pick this time of year, there’s nothing better! Fortunately the store bought ones are pretty good too. Two weeks ago I was looking for a light fresh dessert. I found this one in an old Taste of Home magazine. I especially liked the coconut crust, it was light and best of all gluten free for my granddaughter! Think ahead as it does need to chill at least 4 hours to set up.
Bavarian Strawberry Pie
2 1/2 cups flaked coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 tsp. lemon juice
1 cup heavy whipping cream, whipped
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 300 degrees for 30-35 minutes or until lightly browned, cool.
In large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Yield: 6-8 servings.
Stay cool and have a great week!