Fresh summer organic strawberry no bake pie
3 pounds ripe, fresh organic strawberries rinsed, dried, and hulled, 3/4 cup coconut sugar, 2 tablespoons organic non-gmo corn starch, 1 1/2 tsp Sure-Jell or cornstarch, Pinch himalayan salt, 1 tablespoon fresh organic lemon juice, 1 prebaked organic pie shell,
Whipped Cream: 1 cup very cold organic heavy cream, 1 tablespoon coconut sugar
Add six ounces of berries to a food processor. Process until smooth, about 30-40 seconds, scraping down sides of food processor bowl as needed. In a medium saucepan, whisk together coconut sugar, Sure-Jell, cornstarch, and salt. Add pureed strawberries and cook over medium-high heat, stirring constantly. Bring to a boil, and boil for two minutes, scraping down the sides and bottom of saucepan constantly to prevent the mixture from scorching. Transfer mixture to a large bowl, add lemon juice, and allow to cool to room temperature. Add remaining whole berries to the puree mixture, and lightly fold to coat all the berries with puree mixture. Mound the mixture into pre-baked pie shell, rearranging berries as necessary to fill holes and make the overall appearance more attractive. Refrigerate at least two hours until well-chilled.
For the whipped cream, add cream and coconut sugar to a chilled mixing bowl. With chilled beaters, begin beating the cream and sugar on low speed until bubbles form (about 30 seconds). Turn the speed up to medium, and continue to beat until the beaters begin to leave a trail in the cream mixture: approximately 30-45 seconds more. Turn speed up to high, and continue to beat until cream has doubled in volume and soft peaks have formed-approximately 30-60 seconds longer. Cut pie into wedges and serve with whipped cream.
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