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It’s time to stuff your face with berries straight off the plant until the juice runs down your chin. The farm down the road that raises pastured beef also does pesticide-free strawberries. So we headed down the road last weekend with our small army of 5 pickers (more like 3 pickers, 1 three year old who starred at the cows, and 1 infant who stuffed her face. So guilty in this photo) and in about 20 minutes we had picked just under 20 lbs. That’s a boatload, and a really good excuse to whip up some Paleo Strawberry Pie!
What on earth do you do with that many strawberries? We try our best to eat Paleo, so we don’t eat jellies and jams. We ate so many fresh that our bellies hurt. I froze an entire basket. I made strawberry cobbler, which turned into melted goop when the topping dissolved into the filling (ahem, why I’m not sharing that creation here!). We were eating them for three meals a day. Then I remembered strawberry pie. I haven’t had such good luck with Paleo pies, the crust is always gross. Usually I make them crustless as a special treat. But because the cream cheese in here makes it SO good, it needed a crust underneath.
I found this recipe below on the Kelly and Cricket blog and it was good! I made a few modifications including the addition of a bit of coconut sugar, so I’ve included it here for you. The filling itself doesn’t get baked, so it’s a cold pie that’s perfect for these 80 degree NC days.
And a note on this pie’s “Paleo” status. Paleo means different things to different folks. Cheese is generally not considered paleo, nor are starchy flours like Tapioca. It works as a special treat for us, and I hope you enjoy!
Strawberry Mint Paleo Pie Recipe 
CRUST
- 1 Pasture-raised egg
- 1 1/4 cup Almond flour
- 1/4 cup Tapioca flour (or Arrowroot)
- 1 tbsp coconut sugar
- 1 tbsp Coconut flour (I order mine off Amazon for a bulk deal)
- 4 tbsp grass-fed butter, cold. I use salted.
Preheat oven to 350. Mix the flours and the coconut sugar directly in a 9″ pie pan. Crack your egg and mash it in with a fork until everything is a little gooey. Cut your butter in small cubes. With two knives or a pastry cutter (I don’t use this tool often, but when I do THIS ONE has been a lifesaver! ). Cut in the butter until a dough forms. This is always sticky when I make it, so instead of properly rolling it I just press it around the pie pan with my fingers. Prick with a fork. Bake for 15-18 minutes until the edges start to brown.
CREAM CHEESE LAYER
- 8 oz Philadelphia cream cheese, full fat
- 1 tsp vanilla
- 1 tbsp honey
Set your cream cheese out for a bit or soften in the microwave. With a fork, stir all three ingredients together until well combined. Spread over the cooled pie crust.
STRAWBERRY LAYER
Wash and slice 3.5 cups of strawberries. Place on top of cream cheese.
STRAWBERRY MINT TOPPING
- 1.5 cups strawberries
- 1 tbsp arrowroot flour (can’t find this at the store? Get it HERE)
- 1 tbsp maple syrup (because I’m heating this on the stove, I chose maple syrup. Feel free to use no sweetener or another of your choice)
- 1-2 tbsp water
- 3 leaves fresh mint, torn into small pieces (you can experiment with more, my mint plant is tiny so I didn’t want to take too much!)
Place all ingredients in small saucepan on low-medium heat. Once it begins to steam, stir constantly to mix all ingredients. As the strawberry juice and arrowroot start to jell, it may stick to the bottom. Add a bit more water. Stir every few minutes until you can mash the remaining berries, about 15 minutes total. Remove from heat and let cool a few minutes before pouring over the pie.
Refrigerate pie until ready to serve!
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