Yummm. Sweet and simple and best eaten out of the pie pan with an overly large spoon!
Pine Nut/Pecan Crust
- 2 ½ cups pine nuts and pecans, mixed
- ¼ teaspoon cinnamon
- ⅓ cup Sucanat*
- 4 tablespoons salted butter, melted
In a food processor, pulse nuts, cinnamon and Sucanat together. Pour in melted butter and pulse again. Press mixture into the bottom and sides of a pie pan and refrigerate for half an hour or more. Preheat oven to 350 degrees. Bake until very lightly browned, about 12 minutes. Cool before adding filling.
- 4 cups fresh strawberries
- 2 cups whipping cream
- 1 teaspoon pure vanilla extract
- ½ cup organic sugar or agave, to taste
- Fresh mint sprigs for garnish (optional)
Wash the strawberries, reserving 6 of the prettiest for garnish. Macerate with a potato masher until just starting to lose their shape. Whip the cream until it holds soft peaks. Add vanilla extract and sugar to taste, whip lightly until combined. Fold in strawberries and spoon onto baked crust. Let chill for one hour. Garnish each slice with a strawberry and mint sprig.
*Sucanat (a contraction of “Sugar Cane Natural”) is a nonrefined cane sugar. Unlike refined … Read More