Sorry I am finally posting the beautiful pie I made for our family 4th. It was so stunning my uncle Eric requested his wife take pictures to make it for his birthday. And he hadn’t even tasted it yet! As I mentioned the other day, this side of my family has a couple Celiac’s and some gluten-intolerances. Therefore they love when I walk through the door with some kind of gluten-free yumminess. My aunt Marti couldn’t stop munching on the crust, she said it was like granola. The good news is the crust was a breeze to make.
Red, White, & Blue Pie Stunner
- 2 cups almonds (mine was actually an almond/walnut blend)
- 1 tbsp grassfed ghee
- 2 tbsp raw honey (mine was straight from my cousin Beth’s farm)
- 1 can Coconut milk
- 2 tbsp raw honey
- fresh blueberries
- fresh strawberries
Let’s Make it Happen: I’ll just confess I didn’t give myself enough time let the coconut milk set up. Refrigerate your coconut milk overnight. Take the top solid layer from the top. Whip with the honey. Refrigerate while you make the crust. For the crust all I do is process the nuts. Pulse in the honey and ghee. Press into a greased pie pan (I use coconut oil). Bake at 350 until the crust is a golden brown. Allow to cool completely. Fill with your whipped coconut. Pour some of your blueberries in the middle. Creatively arrange strawberries around to make a stunning border. I think what really helped make my dish look so stellar, was the white rim of my pie pan matching the white filling. Anyways the dish was a hit, berries are in season, go out and make one!