It’s a strawberry kind of week. I’ve been craving my moms raspberry pie but no one my family likes raspberry pie so I’ll make a strawberry pie. I also have blueberries and rasberries on hand, so I’ll throw those in too.

When I was pregnant with Penelope, I craved everything with lime. There’s something about a hint of lime with strawberries that tastes so fresh. I decided to use lime instead of lemon juice in my pie, but you can use lemon instead if you like.

3 cups of strawberries sliced

1/2 cup of raspberries

1/2 cup of blue berries

Fourth a cup of cornstarch

juice of one lime or lemon( before juicing, to get lots of juice, press down on lime and roll back and forth on the counter)

1 cup of sugar

One premade graham cracker pie crust

I added 1/2 of all the strawberries, raspberries, blueberries to a bowl. Then add cornstarch, and sugar to that bowl. I stir everything together and mash the berries with a fork, or you can put berries in a food processor instead.

I placed the other half of berries to the side.

I put the mashed berry mixture/glaze in a pan, on medium heat till it boils. I turn it down low, and let simmer for about 10 minutes until it thickens, stir frequently. I placed a video below to show the consistency of the pie glaze. After the glaze is cooked I set on counter to cool down. Once cool, stir in the lime juice.

Add the other half of fresh berries to the graham cracker pie crust, and top it off with the glaze. Cover and place in the fridge for about 4 hours but better if over night. If you are pressed for time put in freezer for an hour first.

Coconut “Whip” Cream

1 can of very cold coconut cream (whole foods is the best, but I am using Thai coconut milk today because it’s what I have in stock.)

1 tsp of vanilla or 1 tbsp of maple syrup. Or even table sugar will do.

We are dairy free most the time so the cream I make is coconut cream. You can buy canned whipped coconut cream or even So Delicious brand coconut whip cream. When I make it from scratch its never the same consistency of whip cream but its tastes just as good. I placed a can of coconut milk in the freezer, the creamy fat will separate from the watery part. Once cold or even frozen, I will take the thick white fatty top out and use an electric mixer to mix with either a tbsp of vanilla or today use maple syrup because I ran out of vanilla earlier this week. Another great tip is to place you mixing bowl in the freezer prior to mixing to help make the whip consistency a little thicker like.