Makes 1-8″ strawberry pie
3 tablespoons coconut oil
1 ½ cups almond flour
¾ teaspoon powdered stevia
Heat oven to 350°. Put coconut oil in 8′ pie pan and place in the oven while it is heating to melt the coconut oil. Once the oil is melted take the pan out of the oven and add the almond flour and stevia to the pan. Mix with a spoon until the dry ingredients are moistened. Using the spoon (or your fingers) press the mixture down in the pan pushing some up along sides of pan. Put in preheated oven and bake for 12 minutes or until lightly browned. Let cool before adding strawberry mixture.
3 pounds of strawberries
1 teaspoon lemon juice
2 Tablespoons of cornstarch
1 teaspoon liquid stevia or 1 cup of sugar or splenda
Remove the hulls from all the strawberries and rinse well. Puree 1 ½ pounds of the strawberries in a food processor. Pour puree in a pan and begin to heat over medium heat. If you are using sugar, mix it with the cornstarch. If you are using stevia, add it and the lemon juice to the puree. Then add the cornstarch and stir to mix thoroughly. Continue to cook over medium heat while stirring for about 6-7 minutes or until mixture begins to thicken. Let mixture cool for about 15-20 minutes.
Meanwhile cut the remaining strawberries into bite-sized pieces. Mix these in with the thickened strawberry puree. Spoon the strawberry/puree mix into the cooled pie crust.