The shell is a simple almond, date, coconut combination, the filling is jam packed with fresh strawberries enhanced with a hint of lemon and sweetened with a wee bit of honey, and the topping is a light fluffy italian meringue made with egg whites and honey. Before serving a topped with a grated dark chocolate just to add that last bit of decadence....mmmmmmm!
The dessert is free of gluten, grains, dairy, soy, and refined sugar. You can also have the option to make this a raw dessert if you prefer, or you can bake it. It is best served soon after making it, or a least kept chilled in the fridge and topped with the meringue just before serving as I discovered - hence the pie looks a little melted in the bottom picture! I also went for the more raw version whereas if you were to bake the filling it would most likely stay firmer for longer - must make it again to try that theory...life can be so tough!
|That gorgeous strawberry red filling in all its glory...|
|Little fluffy clouds of meringue piped on top - nearly done!|
|The final stage - a slight browning with my super cool blow torch|
- SO much fun, and the kids thought I was awesome!
|Ok, actually this is the final stage...eating it!!!|