Or, Dairy Free Strawberry Cream pie with Peaches, Cashew Coconut Creme, and Brazil Nut & Coconut Crust
This was a great idea in my head. But by being shy on the Agar because I didn't want it to gel too much, I didn't use quite enough so I didn't get that layered look I wanted. I'm still working with Agar trying to get the right amount for the desired texture. After the first piece was cut this beautiful pie became a big delicious pink mess. I'll try again, practice is yummy.
The crust is a mixture of 1 cup raw Brazil nuts, soaked for 2-4 hours, 1 cup shredded or flaked coconut, 1/2 cup spelt flour, 1/2 cup sucanot, 2 tsp. cinnamon, and about 5 TB vegan margarine. Mix in the food processor until it becomes a coarse dough. Press on the bottom and sides of a springform pan and bake at 350° for about 7- 10 minutes.
When the crust was cooled, I added a layer of my canned peaches and a layer of sliced strawberries, frozen right after they were picked in July.
The strawberry filling: I blended 1 cup raw cashews, soaked for 2-4 hours, about 2 cups strawberries, 2 TB Agave, and a bit of coconut milk. I added about 3/4 cup hot water and 3/4 TB Agar flakes, until they were dissolved, to the strawberry mixture, blended a little more, and poured it on top of the layers of fruit. (I should use the whole cup next time.) I poured the filling on top of the fruit.
The topping: Cashew coconut cream with a mixture of 1/4 cup hot water and 1/4 TB of agar flakes. This chilled for about an hour. The topping came out with a really nice texture and gelled nicely. The strawberry portion could have used a little more agar, but this is really a tasty mess.
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