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Coconut Nutella Strawberry Pie

Author Larisha Campbell


  • 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


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!