The other day I was reminiscing about going to the diner in college with my dear friend, Darah. I have such good memories of us driving there, belting out the lyrics to One Headlight by The Wallflowers or Into the Mystic by Van Morrison. At the diner in our small town just north of Philadelphia we ordered coffee (lots and lots of coffee) and all kinds of pie. Darah introduced me to Elephant Ears, a sort of heart-shaped pastry, which I liked, but not as much as the pies. That’s what inspired me to make this strawberry mousse pie 🙂
Strawberry Mousse Pie
Gluten-Free Pie Crust
Follow my Spunky Gluten-free Pie Crust recipe, baking for about 10 minutes. You can use a large deep pie dish (like a ceramic one) or a small glass pie dish. If you use a small glass pie dish you wont need all of the crust dough or all of the filling. Set aside to cool.
Add to blender or food processor:
3/4 cup coconut milk
1/4 cup honey
1 tsp vanilla
1 heaping cup frozen strawberries (Do not defrost the strawberries. The combination of the cold strawberries and the gelatin creates a whipped-like texture.)
2 tsp lemon juice
1 tbsp + 1 tsp Gelatin, dissolved into 1/4 cup boiling water (add this last, right before blending)
Optional: Add a few drops of red India Tree natural food coloring to make the mousse darker pink.
Pour into cooled crust to about half full. Refrigerate about 30 minutes or until it’s set.
Coconut Cream Whipped Cream Topping
Rinse blender of food processor.
If your coconut cream was cold from the fridge you may not need to wait for the whipped topping to set up in order to top the first layer.
If your coconut cream was not cold, then refrigerate the coconut cream whipped topping until it begins to set up. When it’s almost whipped topping consistency, pour it over the strawberry layer. Refrigerate for about an hour to finish setting up.
* To get the coconut cream, use a can of full-fat coconut milk (I use Thai Kitchen) that has separated. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn’t separated put it in the fridge overnight to get it to separate again.
This recipe might work with agar powder in place of the gelatin, but you would have to experiment with it. I know you would need about 1/4 to 1/3 the amount of agar powder as you would gelatin, so around 2 tsp to replace 1 tbsp + 1 tsp gelatin. However, I don’t think the texture would be whipped-like, but I could be wrong.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies! Delicious!