No Bake Valentine’s Day Strawberry Cream Pie with Chocolate Pie Crust

Valentine’s Day is next week, and I’m heading out with my man for our annual Valentine’s Day dinner at Cafe Lola in Johnson City with friends. My mom is watching the boys for us, and I thought it would be fun to leave her with a special sweet treat as a way to let her know I was thinking of her and thankful she’s watching the boys for me (beyond words, that is!).

With that said, here’s my recipe for a Strawberry Cream Pie with Chocolate Pie Crust. It’s packed full of healthy ingredients and only uses a wee bit of sugar. Not only is it healthy, but it tastes great!

Speaking of healthy, you can always adjust the ingredients to make it more fitting to your dietary guidelines. For example, you could easily replace some or all of the sugar if you wish. I cut back on it a bit by adding a combination of raw honey and monk fruit sweetener. You can also go dairy free by replacing the cream cheese with coconut cream.

No matter how you tweak it, it will taste delicious and let that special someone(s) know you care for them.

No Bake Valentine’s Day Strawberry Cream Pie with Chocolate Pie Crust

For the strawberry topping::

• 2 pounds fresh strawberries, sliced
• 2 tablespoons arrowroot powder
• 1/4 cup granulated sugar (or 1/8 honey and 1/8 sugar)
• 2 tablespoons lemon juice

1. Wash and slice the strawberries. Add them to a saucepan with arrowroot powder, sugar, and lemon juice. Cook over medium heat until the mixture boils, stirring often. Cook until the mixture is jammy and there’s no liquid remaining. Remove from heat and set aside to cool to room temperature.

For the crust::

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 cup unbleached, non-gmo sugar (or 1/8 honey and 1/8 sugar)

1. Cut a piece of parchment paper to line the bottom of a pie pan.
2. Next, combine all ingredients together in a bowl, mix well, and press firmly into the bottom of the pie pan and set aside. You can press some crust up around the edges of the pie if you wish, but you don’t have to. A nice thick cruse on the bottom is perfect!

For the cream filling::

• 8 ounces of room temperature cream cheese
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

1. Combine cream cheese and powdered sugar together in a bowl and beat with a handheld blender until well combined.
2. In a separate bowl, combine heavy whipping cream and vanilla and beat with a handheld blender until it turns to whipped cream and has stiff peaks.
3. Add the whipped cream to the cream cheese and carefully fold it in, being careful not to overman and cause the whipped cream to loose its fluff.

Assemble the layers::

1. Add the cream filling over crust, spreading it evenly with a spatula.
2. Spoon the strawberry filling over the top.
3. Cover with beeswax wrap and refrigerate for 8 hours to overnight.
4. To serve, cut with a knife (run it under hot water to help it slice easily) for clean slices, or use a spoon and scoop it into a bowl, then enjoy.

As you can see, the boys are big fans of this pie!

Enjoy, friends!

Love and light,
Meagan