Tropical Strawberry Pie
Transport your taste buds to an island paradise with this luscious Tropical Strawberry Pie, a stunning no-bake dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, a creamy coconut-lime filling, and layers of juicy, fresh strawberries, this pie is the perfect balance of tropical tartness and natural sweetness. With its velvety texture enhanced by a touch of gelatin and a hint of zesty lime, every bite feels like a mini vacation. Garnished with fluffy whipped cream, toasted coconut flakes, and vibrant strawberry slices, this pie is a show-stopping centerpiece for summer gatherings or any occasion that calls for something fresh and indulgent. Ready in just 25 minutes of prep time and brimming with tropical flair, this dessert promises to impress.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter
- 3 cups fresh strawberries, hulled and sliced
- 1 cup coconut cream (unsweetened)
- 0.5 cup sweetened condensed milk
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 packet gelatin powder
- 2 tablespoons cold water
- 0.5 cup whipped cream (for garnish)
- 0.25 cup toasted coconut flakes (for garnish)
- 0.5 cup additional strawberries (for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
Melt the butter in a microwave-safe bowl or on the stovetop. Pour the melted butter into the crumb mixture and stir until fully combined and the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust. Place the pan in the freezer to set while preparing the filling.
In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to bloom.
In a saucepan over low heat, warm the coconut cream, sweetened condensed milk, lime juice, and lime zest. Stir continuously until the mixture is smooth and heated through (do not boil).
Melt the bloomed gelatin in the microwave for about 10 seconds. Add the melted gelatin to the coconut mixture and whisk thoroughly to incorporate.
Pour half of the coconut mixture into the chilled graham cracker crust. Arrange a layer of sliced strawberries evenly over the filling. Pour the remaining coconut mixture over the strawberries and smooth the surface with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish the pie with whipped cream, toasted coconut flakes, and additional strawberries.
Slice and serve chilled. Enjoy your Tropical Strawberry Pie!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 22.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
