Strawberry Pie

Okay, I’m slightly ashamed to say that this pie was gone in a day.

I had one of those “can’t put the spoon down” moments. But hey, at least it wasn’t the peanut butter jar this time. Normally, I’m telling Lucas to hide the peanut butter jar. This time I was telling him to drag me away, take my spoon, and hide the pie!

The next time I make this I think I will use ramekins instead of the pie pan. The crust held together pretty well, but some of the slices did crumble. Presentation aside, this is one of my all-time favorite recipes.

“Strawberry Pie”

Crust:

• 2/3 cup unsalted almonds
• 2/3 cup oats
• dash salt
• 3 tsp. coconut oil (can substitute with olive oil or vegetable oil)
• 1 Tbs. peanut butter

Filling:

• 3 cups strawberries (sliced)
• 1/4 cup honey

Preheat oven to 350 degrees. Grease pie pan or ramekins. Blend dry ingredients in food processor until almonds and oats are ground. Add remaining crust ingredients and blend. Press crust mixture into pan and cook for 10-12 minutes. While the crust is baking, mix your strawberries and honey. Pour strawberries over crust and refrigerate. Top with Greek yogurt and chocolate chips for an extra treat!