Strawberry Delight

For a special Easter dessert this year, I tried to replicate the idea of our family's Mile High Strawberry Pie Easter tradition. I relied heavily on Low Carb Yum's Keto Strawberry Cream Pie with Pecan Crust for the filling of this dessert (main alterations being added salt and lemon juice and change of sweetener). To fit my dietary needs, the crust is of my own creation, same as what I developed for last year's Thanksgiving pumpkin pie but thinner. Let me intruduce our new favorite...

STRAWBERRY DELIGHT

grain, gluten, dairy, nut, egg, refined sugar + alcohol free, keto

Crust:

1/4 + 1/8 c. coconut flour

1/4 + 1/8 c. tigernut flour

1-1/2 tsp. gelatin

1/2 tsp. salt

1/4 c. (2 oz) melted ghee or coconut oil

Mix well + press into bottom of 9"pie plate or springform pan. (The first few slices removed from a pie plate get a little messy, so the springform pan is for the perfectionists out there.) Bake at 350° for 12-15 minutes or until golden. Chill.

Filling:

1# frozen strawberries, thawed overnight at room temperature

1/4 tsp. stevia

1/8 tsp. salt

2 tsp. lemon juice

Puree in blender.

1 T. + 1/2 tsp. gelatin

3 T. cold water

3 T. boiling water

Sprinkle gelatin over cold water to bloom. Once gelatin is fully hydrated, whisk in boiling water until gelatin is dissolved. Set aside.

1 can (13.5 fl oz) heavy coconut cream, chilled

25 drops stevia

3/4 tsp. vanilla bean powder (or 1-1/2 tsp. vanilla extract)

1/8 tsp. salt

Scoop thick part of cream into a medium mixing bowl (use the thinner part for something else). Add other ingredients + beat until slightly softer and fluffier.

Mix gelatin mixture into strawberry puree + fold in whipped cream. Pour into crust + chill until set, about 4 hours.