Coconut Nutella Strawberry Pie

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 It’s Pi Day! And what better way to celebrate than to share this amazing pie recipe with you.

It’s not just any pie though –

A Nutella Graham Cracker crust.  Topped with a layer of Nutella.  Topped with a coconut cream filling. Topped with real, fresh strawberry sauce.  Topped with Nutella drizzle.  WHAT!?

This coconut Nutella strawberry pie recipe is the real deal and it’s absolutely delectable.

I was so happy to get into the kitchen for Mini Chef Mondays with our toddler Skibbles to make this recipe. I was a little nervous because it’s not a quick recipe and there’s a lot of waiting, so I worried about her patience level.  I turned it into a lesson about having to wait to things and how that waiting for something you really want actually makes the end product worth it even more.  She had so much fun doing this!  Even with having to wait.

One of our favorite things to make together is homemade whipped topping.  You can see the smile on her face.  She thinks it’s so cool seeing it go from a liquid into a cream.  Then, I loved teaching her how to make a graham cracker crust and push it down into the mini springform pans.  She loved that it was her size! But of course, the best prize was the finished product!  We hope you love it!

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Coconut Nutella Strawberry Pie

Author: Larisha Campbell

Ingredients

• 1 cup strawberry puree ~1 pint + more for topping (recipe below)
• 1 tbsp sugar
• 1 tbsp lemon juice or water
• 1 cup Nutella + more for toppings

For the Crust

• 6 tbsp melted unsalted butter
• 2 tbsp brown sugar
• 2 tbsp Nutella
• 1 1/2 cups crushed graham cracker crumbs ~9 whole crackers

Coconut Cream Filling

• 2 cup shredded coconut
• 2 cup homemade whipped cream
• 2 tbsp coconut oil melted
• 2 tsp vanilla extract

Instructions

For the strawberry puree

1. In a sauce pan, add the entire pint of strawberries, sugar, and lemon juice.
2. Heat over medium, stirring frequently until strawberries have broken down and are very soft.
3. Using a mesh sieve, push the strawberries through making a puree.
4. Let cool then put in the fridge overnight.

For the pie crust

1. Preheat oven to 350 degrees.
2. In a food processor, finely process the graham crackers. add in melted butter, brown sugar, and Nutella. Stir until well combined.
3. Evenly divide crust mixture to 4 mini springform pans.
4. Using the back of a spoon push the crumb mixture down tightly.
5. Bake pie crust at 350 degrees for 7 minutes. Let cool completely.

For layers

1. While pie crust is cooling, in a bowl, combine the coconut, whipped cream, coconut oil, and vanilla.
2. Refrigerate until ready to use.
3. Once crust are cool. Heat 1 cup of Nutella in microwave for 30 seconds.
4. On top of each pie crust, add 1/4 cup of warm Nutella. Spread evenly.
5. Place in freezer for 30 minutes to harden.
6. Next, evenly divide coconut cream mixture on top of Nutella layer.
7. Refrigerate for 30 minutes.
8. Add 1/4 cup of strawberry puree on top of the coconut cream layer. Gently, spread out evenly.
9. Refrigerate for 30 minutes.
10. Gently remove each of the springform pans from pie.
11. Top with additional Nutella, strawberries, shredded coconut, or whipped cream if desired.
12. Serve!

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

1. Jesus Resurrection Hot Cross Cinnamon Buns // Courtney’s Sweets
2. New York Style Coffee Cake // Momma Lew
3. Orange Mango Party Punch // Baby Loving Mama
4. Coconut Nutella Strawberry Pie // We’re Parents
5. Lemon Bars with Blackberry Drizzle // Frugal Novice
6. Easter Crafts for Preschoolers: Easter Egg Slime // Eating Richly Even When You’re Broke
7. Kale Colcannon // Giggles, Gobbles and Gulps
8. 3 Easy Ways Kids Can Cut Food without Using a Knife // Step Stool Chef
9. Clean Ingredient Ranch Dressing // Vegging at the Shore
10. Tropical Chocolate Granola // Mom’s Messy Miracles
11. Mini Chocolate Mousse Trifles // O’Boy! Organic
12. Salt Dough Easter Eggs // Can’t Google Everything

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