Paleo Strawberry Pie with Grass Fed Gelatin
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It’s strawberry season, y’all. Which means it’s time for Paleo Strawberry Pie with Grass Fed Gelatin!
The boys and I went berry picking with friends last week at our favorite local spot and came home with 6 buckets of strawberries.
More strawberry recipes:
- 25 Real Food Strawberry Recipes
- Canning Honey Sweetened Strawberry Jam
- Almond Coconut Paleo Strawberry Shortcakes
More Gelatin Recipes:
The crust is a snap to make, with only 4 ingredients and zero sweetener. Just healthy protein and fats from blanched almond flour, coconut oil, and egg.
The pie filling is pretty simple, too, with only 5 ingredients and very little added sweetener. You can even pat yourself on the back for feeding extra-nourishing grass fed gelatin to your family in such a tasty delivery method!
A quick note on the sweetener: Raw local honey is my typical sweetener of choice. It’s generally considered much healthier than refined sugar, but it’s still sweet. Experts tell us the taste buds can be trained: the sweeter our food, the sweeter we think it should be. And vice versa: cutting back on sweeteners will train our taste buds to be content with less and less sweetener. It’s definitely been true for me!
Mine is a pretty low-sugar, low-sweetener household, so 2 tablespoons of honey is plenty for us. I did make a second pie with twice as much honey (1/4 cup) just to test the difference. It was definitely sweeter! We’ll stick with the less sweetened version, though, which was plenty yummy. Suit yourself!
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Paleo Strawberry Pie with Grass Fed Gelatin
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
Ingredients
Crust:
- 2 cups blanched almond flour
- 1/4 teaspoon unrefined sea salt
- 2 tablespoons coconut oil, melted
- 1 egg
Filling:
- 4 cups halved strawberries
- 2 teaspoons lemon juice
- 2 tablespoons raw, local honey (or more, to taste)
- 1/2 cup cold water
- 2–3 tablespoons grass fed gelatin
Instructions
Make the crust:
- Preheat oven to 350.
- Add almond flour and salt to food processor and pulse to combine.
- Add coconut oil and egg and pulse until mixture forms a ball of dough. Scrape sides if necessary.
- Place dough in a 9.5″ pie dish and press to cover bottom and sides.
- Bake at 350 for 8-12 minutes.
Make the filling:
- Place lemon juice and HALF the strawberries in a saucepan over medium-high heat.
- Bring to a boil, then reduce heat and cook about 5 minutes until berries thicken. Stir to prevent sticking and scorching.
- While berries are cooking, add 2-3 tablespoons gelatin to 1/2 cup cold water. (Using 3 tablespoons will cause the pie to gel faster.) I like to use a 1 or 2-cup glass measuring cup for this. Stir the gelatin into the water and set it aside while the berries cook.
- After the berries have thickened a bit, remove the pan from heat.
- Stir honey into berry mixture.
- Add gelatin to berry mixture and stir until well incorporated. (The mixture must be quite warm for the gelatin to incorporate well.)
- Pour about half the berry mixture into baked crust.
- Add some of the remaining fresh halved berries.
- Pour the rest of the berry mixture into the crust.
- Arrange final strawberries on top, pressing them down a bit into the gelatin mixture.
- Place pie in the fridge to chill and set. This can take anywhere from one hour to several hours or more, depending on the amount of gelatin used and the temperature of your fridge.
- Serve with a dollop of Dairy-Free Coconut Whipped Cream.
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
- About the gelatin:
More gelatin (3 tablespoons) will allow your pie to set more quickly. More gelatin can also lead to a firmer, more rubbery texture. Less gelatin (2 tablespoons) means the pie will take longer to set, but will have a lighter texture.
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Just bought my first can of geletin and I’m excited to try these recipes- thanks!
Yay, Becky! 3 cheers for gelatin! 🙂
As soon as it’s strawberry season I’m making this!
I was looking for a new Strawbery pie recipe…thanks, can’t wait to give it a try!
Let us know how it turns out, Kristen!
This sounds really good. I’ll have to try this soon!
Enjoy, Heather!
I love strawberry pie and this version seems so much better than any I have made. Love the idea of an almond flour crust. Can’t wait to make this.
Enjoy, Linda! 🙂
Going to have to try this during the summer!
I WILL make this! Been wanting a gluten free recipe for short cake (shortbread). Have a fridge full of strawberries too!
A fridge full of strawberries is definitely a good problem! ?
Sounds delicious, I’ll have to give this one a try this summer.
We made this last night and my entire family loved it!
Awesome! It’s not quite strawberry season here yet, Jennifer, so I’m a little jealous…
Would you have an idea of how much Lakanto Monk fruit should be used to replace the honey?
Sorry, Lee, I’ve never tried that substitution. I’d love to hear how it works out for you!
I made this tasty pie. My family enjoyed it! Next time, I’ll add some sweetener to my crust and less gelatin to my pie filling. Thanks for sharing the recipe!
So glad your family enjoyed it! And yes, the amount of gelatin is somewhat flexible.
Made this strawberry filling yesterday for a dinner party and it was a huge hit! I put it in mini dark chocolate tart crusts (paleo as well) and served with little dollops of homemade whipped cream. Our strawberries were quite ripe and sweet, so I used a heaping TBS of honey, as well as 2 decent TBS of the gelatin and it was perfectly set. It did not take long at all in the fridge to set actually. I had leftover filling because the tarts were so tiny, so I poured it into a glass container. After the tarts were gone, the kids asked if they could eat that directly…and then the other adults wanted some too and we all ate more of the filling straight up like jello with more dollops of whipped cream – it was a HUGE hit! My kids now want me to make just the filling for them all the time – and have asked me to try with other fruits too. Thanks for the great recipe!
Glad to hear it was a hit! Thanks for sharing the specifics of how it worked for you. Now I’m craving strawberry pie, haha…