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    Home » Dessert Recipes

    No Bake Strawberry Gelatin Pie (SCD)

    Published: Feb 9, 2020 · Modified: Jul 27, 2022 by Jennifer Brown · This post may contain affiliate links · 22 Comments

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    This healthy and refreshing no bake strawberry pie recipe uses fresh, wholesome ingredients that everyone will love! The recipe is SCD and Paleo friendly. It's gluten free, grain free, dairy free, egg free, and refined sugar free!  

    An overhead photo of a no bake strawberry pie garnished with fresh strawberries on a white table with a red dishcloth.

    A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    To say I'm excited to share this easy and healthy dessert with you would be an understatement!

    Here in Florida the strawberry season starts early, like right now, so I wanted to make a gluten free strawberry pie using those delicious berries and add some gut healing gelatin into the mix!

    What is gelatin?

    Gelatin is a powder that's derived from animal bones, skin, and connective tissue. It's excellent for healing your gut as well as strengthening bones and fingernails!

    When cooking, gelatin helps to firm things up. It has no taste or smell, so it's perfect to use when thickening sauces or making desserts!

    For this recipe you want to use unflavored gelatin, I recommend either the Great Lakes or Vital Proteins brands.

    Gelatin Tip:

    Make sure to use the type of gelatin that "gels" together like jello when chilled. If not, you'll end up with a VERY soup-y strawberry pie!

    A Close up of a piece of strawberry gelatin pie garnished with a strawberry. The whole pie in the background.

    How to make a healthy pie crust

    For this crust I used hazelnut meal. It has a fairly strong nut flavor that pairs nicely with strawberries.

    However, almond meal, pecan or even walnut meal would all make great substitutions.

    Melted coconut oil being poured into a white bowl full of hazelnut meal, honey and lemon juice.

    Mix the nut meal with melted coconut oil, a little honey, and a squeeze of lemon before using your fingers to evenly press the dough into the bottom of a spring form pan.

    For individual servings, you could use ramekins or decorative glasses.

    Hazelnut crust dough being pressed into the bottom of a springform pan.

    Place the crust in the refrigerator to firm up while working on the filling.

    Hazelnut dough pressed into bottom of pan, ready to go into the refrigerator to chill.

    Ingredients for a no bake strawberry pie filling

    • full fat canned coconut milk
    • fresh strawberries
    • honey
    • vanilla extract
    • fresh lemon juice
    • sea salt
    • gelatin

    Look at those ingredients! Delicious, healthy, and simple...does it get much better?!

    Ingredient Tips:

    • Frozen berries can be used but I suggest defrosting and draining them first.
    • The riper the berries used, the more flavorful the pie will be!
    • I suggest full fat canned coconut milk as opposed to almond or cashew milk because it's thicker and will result in a creamier pie filling. Make sure to choose a canned coconut milk that has no added gums. My go-to coconut milk is Native Forest Simple Organic Unsweetened Coconut Milk.

    How to make the strawberry filling

    Begin by shaking up a can of full fat coconut milk REALLY well!

    Pour one cup of the milk into a small saucepan and sprinkle with the gelatin. Allow the gelatin to "bloom" (swell and soften) for at least 5 minutes.

    "Bloomed" gelatin in a saucepan. Coconut milk in a measuring cup and a blender filled with strawberries.

    While the gelatin is doing its thing, put the rest of the coconut milk along with the other pie filling ingredients into a blender and process until smooth.

    Filling Tip:

    • Smooth Filling: put all the strawberries into the blender.
    • Filling With Strawberry Pieces: If you'd like to see some of the strawberries in your finished product like in my photos, then finely dice a cups worth of strawberries and set aside. You'll stir these into the mix just before placing the pie into the refrigerator to set.
    Strawberry filling being poured into a spring form pan.

    Dissolve the gelatin over low-medium heat. Once the gelatin has completely dissolved and the coconut milk is warm, slowly pour it into the blender and continue blending until it's well combined.

    At this point, you can stir the diced strawberries into the filling and then pour the whole mixture into your pan.

    Cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for 2 hours or until it sets.

    A slice of strawberry pie on a white plate with a forkful taken out of it. The rest of the pie in also on the table.

    What can I top the pie with?

    You can garnish this paleo gelatin pie with fresh strawberries and even some Whipped Coconut Cream!

    Looking for more strawberry goodness? Try these healthy recipes!

    • Seared Mahi Mahi with Strawberry Mint Salsa
    • Paleo Lemon Tart
    • Strawberry Almond Flour Cake
    • Strawberry Shortcake Smoothie

    If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my website!

    Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!

    This recipe was first published in January 2018 and the post was revised in February 2020.

    No Bake Strawberry Gelatin Pie

    by: Jennifer Brown
    A healthy and refreshing no bake cake that uses hazelnut flour, coconut milk, unflavored gelatin, strawberries and honey! A perfect spring or summer dessert that's gluten free, grain free, dairy free, egg free, and refined sugar free. Paleo and SCD! 
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 420 kcal

    Ingredients
      

    Crust

    • 2 cups hazelnut meal
    • ¼ cup melted coconut oil
    • 2 Tablespoons honey
    • 2 teaspoons fresh lemon juice
    • a pinch of sea salt

    Filling

    • 13.5 ounces cold canned coconut milk (shaken and divided)
    • ½ cup honey
    • 1 Tablespoon vanilla extract
    • 2 Tablespoons gelatin
    • 2 pounds fresh strawberries, washed with stems cut off
    • 1 Tablespoon fresh lemon juice
    • a pinch of sea salt

    Instructions
     

    • Place all ingredients for the crust in a small bowl and use a spoon or fork to combine. 
    • Use your fingers to evenly press the dough into the bottom of a 9" spring form pan. Place the pan in the refrigerator for at at least 15 minutes to firm up.    
    • Finely dice 5 or 6 strawberries, should be about 1 cup of diced strawberries, and set aside. Reserve a few whole strawberries to use as a garnish. 
    • Pour 1 cup of coconut milk into a small saucepan and sprinkle the gelatin on top. Set aside and allow it to "bloom" for about 5 minutes.  
    • While the gelatin is "blooming", put the remaining canned coconut milk and strawberries in a blender along with the honey, vanilla, lemon juice, and salt. Blend until smooth. 
    • Set the saucepan with the gelatin over low-medium heat and whisk until the gelatin has dissolved and the coconut milk is warmed. Slowly add the warmed coconut milk to the blender with the filling. Blend until well combined. 
    • Stir in the diced strawberries. Pour the filling into the spring form pan with the crust. Cover pan with plastic wrap or aluminum foil and allow to chill in the refrigerator for 2 hours or until the filling has set. The pie is ready when the filling doesn't jiggle. 
    • Run a sharp, thin knife between the pie filling and pan to loosen the edges before removing the ring of the spring form pan. 
    • Garnish with strawberries and serve cold. Keep covered in the refrigerator. 

    Notes

    • Almond, pecan or walnut meal would all work for the crust. 
    • Use unflavored gelatin for the filling. Make sure you use the kind that "gels" or the pie will not set! 
    • If the strawberries used are not sweet and ripe, then add an additional ¼ cup of honey (making it ¾ cup total) and 1 more tablespoon of gelatin. 
    • You can make these in individual ramekins or decorative glasses if you prefer to make in something other than a pie/cake pan.  
     
    The nutritional information calculated in this recipe is just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 0gCalories: 420kcalCarbohydrates: 37gProtein: 7gFat: 30gSaturated Fat: 12gSodium: 9mgPotassium: 247mgFiber: 5gSugar: 29gVitamin A: 14IUVitamin C: 69mgCalcium: 64mgIron: 3mg
    Keyword gluten free strawberry pie, no bake strawberry pie, paleo strawberry pie
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

    PIN IT!

    This healthy and refreshing no bake strawberry pie uses fresh, wholesome ingredients that everyone will love! The recipe is SCD and Paleo friendly. It's gluten free, grain free, dairy free, egg free, and refined sugar free!

    Share this recipe with others!

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    Reader Interactions

    Comments

    1. EVA WHEATLEY

      July 31, 2022 at 8:00 pm

      made this with fresh peaches and it was excellent.

      Reply
      • Jennifer Brown

        August 01, 2022 at 1:53 pm

        Happy to hear it tastes good with peaches, thank for sharing!!

        Reply
    2. Abby

      July 28, 2022 at 8:38 pm

      Absolutely delicious! Tastes like the distilled essence of a strawberry, and the crust is excellent. Thanks for posting this on Instagram!

      Reply
      • Jennifer Brown

        July 29, 2022 at 11:56 am

        So glad you tried it out and liked it!

        Reply
    3. Julie Polyanski

      June 03, 2022 at 2:04 pm

      Coconut milk is hard on me so I substituted almond milk and used a little more gelatin. I ended up only using 1# strawberries and 1 1/2 cup almond milk, and still had way too much filling for my little glass pie pan! I put the extra in a metal bowl in the fridge, let it set up and then set it on top the pie, added a graham/coconut crumb topping, it ended up like a mousse, yum! Cashew cream would be good with this….

      Reply
    4. Julie Polyanski

      June 03, 2022 at 12:05 pm

      Haven’t rated it yet, not quite finished, but I used just 1 pound of strawberries , 3 packets unflavored gelatin and almond milk, and I only needed 1/3 of the blended mixture to fill up my shallow glass pie pan. I imagine that 2 pounds of strawberries would make about 6 pies!

      Reply
    5. Karen

      May 09, 2021 at 9:37 am

      I’m disappointed. , I followed the directions exactly. I could not find any of the exact brands that you recommended. I used Gel that I found at sprouts which is a type of unflavored gelatin. Part of the problem may have been that I cooked it until warm using a whisk which is what the directions said.... I let it bloom in the coconut milk first. It didn’t say to cook with a whisk until it was really thick. Mine thickened but I could have probably kept cooking it in til it was thicker. That was not clear to me. My pie is watery. I’m freezing it. I probably won’t try this against n since I’m not sure what happened or what products to use. I also was unable to find a canned coconut milk without guar gum. At Whole Foods or sprouts or any other grocery store. Ugh..

      Reply
      • Jennifer Brown

        May 10, 2021 at 9:48 am

        Hi Karen, so sorry to hear that the recipe didn't turn out as expected, I'd love to help troubleshoot what might have gone wrong. You mention keeping it over the heat to thicken but the only part of the recipe that should have been over the heat was the bloomed gelatin. It is whisked over the heat just until dissolved and is then poured into the blender and blended with the other filling ingredients. It will be a fairly thin liquid at this point and needs to be placed in the refrigerator for a minimum of 2 hours (possibly longer if the refrigerator door is opened a lot) to set. You're essentially making jello. If you had the filling mixture over the heat for long periods of time and/or allowed it to simmer or boil then that would definitely effect the final results. Did you place the pie in the refrigerator?

        I'm not familiar with the Gel brand of gelatin but there are some gelatins that don't congeal, you might want to double check the package to make sure you purchased one that congeals when cold. In my post I suggested using a full fat canned coconut milk without guar gum since the majority of my readers, including myself, have gastrointestinal issues and guar gum is an irritant. However, it should not have affected the outcome of the recipe. I understand being frustrated when a recipe doesn't work and I hope this helps you try to narrow down what might have gone wrong!

        Reply
    6. Kathy Parker

      April 28, 2021 at 5:14 pm

      I made this pie for my birthday tomorrow. It is the perfect dessert for spring, summer or any celebration. Thank you for this great recipe. It always turns out perfect when I use fresh berries. I did not have such luck with the frozen. I did not drain them long enough I guess.

      Reply
    7. Emilie

      February 13, 2021 at 7:54 pm

      Made this gelatin pie following your exact instructions and it turned out perfect! So creamy & melts in your mouth! Thank you we all loved it!

      Reply
      • Jennifer

        February 15, 2021 at 8:44 am

        I'm always happy to hear that a recipe is a hit! Thanks for sharing!

        Reply
    8. Tatjana

      December 04, 2020 at 9:54 pm

      I made this pie last week when my friend with autoimmune disease was coming over. We absolutely loved it, everyone had two servings of it and wanted more. Even my 10yo grandson praised it, it was that delish!
      I am going to try and make the same pie with oranges today, have some old-ish oranges and want to use them. Will let you know how that goes!

      Reply
      • Jennifer

        December 07, 2020 at 1:39 pm

        How kind you are to make something your friend could eat! I am so glad to hear that everyone enjoyed the dessert, can't wait to hear how the recipe turned out with oranges!

        Reply
        • Tatjana

          December 20, 2020 at 7:56 pm

          Hubby liked the orange one even better than the strawberry pie, bit I did not enjoy it much. Going to try with mango and the pineapple. Its the favourite desert in the house now. Thanks heaps and best wishes! 🙂

          Reply
    9. Sally

      June 02, 2020 at 9:28 pm

      This is a hit at our house! As fresh locally grown strawberries are in season I made two of these! I used ground pecans instead of the hazelnut. I wonder if this recipe would work with fresh peaches now that they are coming into season?

      Reply
      • Jennifer

        June 03, 2020 at 3:54 pm

        I'm so happy to hear you and your family enjoy the pie! It should absolutely work with peaches and I bet it will be delicious!

        Reply
    10. adriann

      March 08, 2020 at 7:41 pm

      Will any other dairy free milk work? I have coconut allergies.

      Reply
    11. Marley

      April 20, 2019 at 4:17 pm

      Any way to expedite the setting of the pie? Messed up on timing here!! Otherwise, have an hour here - 1/2 commute - then UP to an hour there before needed for serving. Help!

      Reply
      • Jennifer

        April 20, 2019 at 6:13 pm

        Oh no! I haven't tried it myself but I had a reader share that they froze it...the texture will be different (maybe more like a frozen ice cream-ish pie) but the flavor should still be there. You could also keep it in the very back of the fridge and try to avoid opening the door as much as possible to help it along. Good luck and let me know how it goes!

        Reply
    12. Angie

      April 16, 2019 at 11:19 pm

      Hello- What size springform pan?

      Reply
      • Jennifer

        April 17, 2019 at 8:54 am

        Hi Angie! A 9 inch pan.

        Reply
    13. Amanda

      February 01, 2018 at 9:27 pm

      I have an autoimmune disease too, and I hear you on the joint pains and all of the joys that come along with these conditions. This pie sounds delicious. Love that the crust is hazelnut meal!

      Reply

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    Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

    More about me →

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