Bavarian Strawberry Pie Recipe

4.5 5 7
Bavarian Strawberry Pie Recipe
Bavarian Strawberry Pie Recipe photo by Taste of Home
Publisher Photo

Bavarian Strawberry Pie Recipe

Read Reviews
4.5 5 7
Publisher Photo
"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling

Ingredients

  • 2-1/2 cups sweetened shredded coconut
  • 1/3 cup butter, melted
  • 1 quart fresh strawberries, sliced
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 teaspoons lemon juice
  • 1 cup heavy whipping cream, whipped

Directions

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.
In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Yield: 6-8 servings.
Originally published as Bavarian Strawberry Pie in Taste of Home April/May 2005, p50

  • 2-1/2 cups sweetened shredded coconut
  • 1/3 cup butter, melted
  • 1 quart fresh strawberries, sliced
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 teaspoons lemon juice
  • 1 cup heavy whipping cream, whipped
  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.
  2. In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Yield: 6-8 servings.
Originally published as Bavarian Strawberry Pie in Taste of Home April/May 2005, p50

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Reviews forBavarian Strawberry Pie

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[email protected] User ID: 874834 137737
Reviewed Jun. 8, 2014

"Are you using sweetened flaked coconut?"

MY REVIEW
mandy0126 User ID: 1613388 149519
Reviewed Jun. 6, 2013

"I make this recipe every year after we go strawberry picking. My husband is a huge coconut fan, so it is definitely one of his favorites!"

MY REVIEW
DonnaKB User ID: 5392100 117336
Reviewed Aug. 27, 2010

"I made this last night, just as the recipe called, and it was lip smackin' delicious. Vey easy to make."

MY REVIEW
aneusbaum User ID: 4459649 137170
Reviewed Apr. 13, 2010

"Loved it! I let the strawberries sit to long in the sugar, so it made to much juice. Not a problem. Filled a Tupperware container w/ the leftovers & it was delicious."

MY REVIEW
badgergirl User ID: 2400926 149518
Reviewed Apr. 25, 2008

"I didn't have enough coconut to make the whle crust out of it, so I just used a regular pie crust recipe and substituted coconut for 1/3 of the flour... it was great!"

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