Let me preface this recipe by acknowledging the fact that this pie goes against most of what I believe in when it comes to food. It contains artificially flavored, boxed Jello, and artificial tasting Cool Whip. Despite these downfalls, to this day is one of my favorite desserts ever! Maybe it's because it reminds me of childhood, or summer, or the fact that my Nana used to make this pie just for me.
Whatever the reason or reasons may be, I can't bring myself to change a single thing about it or even attempt to make it healthier or less artificial. I just accept it for what it is, know that it is a very rare treat, enjoy every crumb, and move on with my life.
Take advantage of strawberry season and whip up this very delicious dessert, it's as easy as pie!
With winter ending and signs of spring sprouting up, the first good seasonal strawberries are starting to hit the supermarkets. In my mind all I can think of is pie, pie, pie. With various fruits and berries coming into season from now through fall, it's officially pie season.
I have fairly recently jumped on the coconut oil bandwagon in the baking department. I used to fear it because I hate the taste of coconut. The smell is tolerable, but the taste and texture? Forget about it. I avoided anything that had coconut in it. One day I decided to be ballsy and give it a shot in a dessert I was making in my constant effort to try and make things healthier. It totally did its job in replacing butter without any residual coconuty flavor. From then on I was hooked.
Now, back to the pies. It dawned on me that I could potentially substitute the coconut oil for butter or shortening. It's a fat, has the same consistency/texture as shortening, it should do the trick right? Paired with white whole wheat flour, I had a low glycemic, high poly and mono unsaturated fat filled delicious pie crust that I could eat without guilt! Here's how to do it!
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