Step 1

Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool slightly before filling.

Step 2

Wash, hull and slice your strawberries and set aside.

Step 3

Use 2 cups of your sliced strawberries to arrange on your baked pie crust. You may start around the edges and work your way towards the middle, or work in rows. You should have 2 layers of strawberries.

Step 4

Shake your canned coconut milk very well before opening. Then add 1 cup worth to your blender, along with 1 cup of the sliced strawberries, the sugar, lemon juice, vanilla and tapioca. Blend until smooth.

Step 5

Now pour the mixture into a small pot and bring to a boil, whisking constantly. Boil for about 1 minute, until thick and then pour over the strawberry layer immediately. Spread as evenly as possible and then refrigerate overnight or for a minimum of 4-6 hours, until set.

Step 6

Once set, garnish with strawberry slices, if desired. It helps to use a wet knife for slicing as the top filling can get sticky. Enjoy!