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Servings:

Strawberry Rhubarb Coconut Crisp Pie

The mixture of the tart rhubarb and the sweet strawberries was just what I was hoping it would be. It was sweet and tart with a crisp crumble crust.

Total Time

1hr

4.5

2 Ratings

Author: Girl Eats Greens

Servings:

Ingredients

•

9-inch Pie Crust

or Vegan Pie Crust if desired

•

2 1/2 cups

Rhubarb

•

3/4 cup

Granulated Sugar

•

2 Tbsp

Tapioca Starch

•

1/3 cup

Agave Syrup

•

Lemon , juiced

•

1 pinch

Salt

•

1 1/2 cups

Unsweetened Shredded Coconut

•

4 Tbsp

All-Purpose Flour

•

1 tsp

Simply Organic Cinnamon, Ground

•

1 tsp

Vanilla Extract

•

3 cups

Fresh Strawberries

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Chop the Rhubarb (2 1/2 cups) and Fresh Strawberries (3 cups) and place in a large bowl.

Add the Tapioca Starch (2 Tbsp) , Granulated Sugar (1/2 cup) , Agave Syrup (3 Tbsp) , juice from Lemon (1) and Salt (1 pinch) and mix gently. Be careful not to crush the fruit.

Prepare your 9-inch Pie Crust (1) and add the filling to it. Spread the filling evenly.

Combine the Unsweetened Shredded Coconut (1 1/2 cups) , All-Purpose Flour (4 Tbsp) , Granulated Sugar (4 Tbsp) , Simply Organic Cinnamon, Ground (1 tsp) , Vanilla Extract (1 tsp) , and Agave Syrup (2 Tbsp) . You'll have a crumbly topping.

Top the fruit with the coconut mixture, making sure the pie is evenly covered with the crisp topping. Cover the pie with tin foil and poke a couple holes in it for venting, and bake for 20 minutes.

Remove foil, turn oven to 375 degrees F (190 degrees C) and continue baking for another 40 minutes, or until insides of pie are bubbling and the top is browned and crispy.

Let the pie cool a bit before serving. The longer it cools the less runny the insides will be.

Serve with a scoop of vanilla ice cream and a couple extra strawberries. Enjoy!

Nutrition Per Serving

CALORIES

278

FAT

11.4 g

PROTEIN

2.4 g

CARBS

43.0 g