Make the crust:

1. Preheat oven to 350.
2. Add almond flour and salt to food processor and pulse to combine.
3. Add coconut oil and egg and pulse until mixture forms a ball of dough. Scrape sides if necessary.
4. Place dough in a 9.5″ pie dish and press to cover bottom and sides.
5. Bake at 350 for 8-12 minutes.

Make the filling:

1. Place lemon juice and HALF the strawberries in a saucepan over medium-high heat.
2. Bring to a boil, then reduce heat and cook about 5 minutes until berries thicken. Stir to prevent sticking and scorching.
3. 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.
4. After the berries have thickened a bit, remove the pan from heat.
5. Stir honey into berry mixture.
6. Add gelatin to berry mixture and stir until well incorporated. (The mixture must be quite warm for the gelatin to incorporate well.)
7. Pour about half the berry mixture into baked crust.
8. Add some of the remaining fresh halved berries.
9. Pour the rest of the berry mixture into the crust.
10. Arrange final strawberries on top, pressing them down a bit into the gelatin mixture.
11. 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.
12. Serve with a dollop of Dairy-Free Coconut Whipped Cream.