Vegan Strawberry Nicecream Pie with Gluten-Free Crust
Ingredients
Coconut crust
- 2 cups unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1/4 cup coconut sugar
- 1 chia egg
Strawberry filling
- 2 pints of Strawberry Banana Nicecream
Preparation
Grease a 9-inch pie pan with a little coconut oil and preheat the oven to 325 degrees.
Add the coconut, coconut oil, sugar, and chia egg to the food processor and process on high for 1 minute.
Transfer the mixture to the greased pie pan, press into the bottom and up the sides, bake for 15-20 minutes until light brown, then remove and set aside to cool.
Let the Strawberry Banana Nicecream soften, then scoop it onto the cooled crust and spread evenly.
Place the pie in the freezer uncovered and let it set for at least 2 hours.
Serve with shredded coconut and fresh sliced strawberries on top.
