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Fresh Strawberry Hibiscus Coconut Pie

Fresh strawberry hibiscus coconut pie has fresh strawberries suspended in jewel-toned hibiscus jello and encased in a crisp toasted brown butter coconut crust. This beautiful summery treat is refreshing, sweet, and showcases freshly picked summer berries.
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Course: Dessert
Ingredients Method

Ingredients
  

Hibiscus Jello
  • 2 hibiscus tea sachets or 6 tsp loose leaf tea
  • 3 cups water
  • 5 tbsp honey
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 3 tbsp Knox gelatin
Brown Butter Coconut Crust
  • 1/2 cup shredded coconut
  • 7 tbsp unsalted butter
  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 tsp salt
Filling
  • 2½-3 cups strawberries Other summer berries work great!

Method
 

Brown Butter Coconut Crust
  1. Preheat the oven to 350 degrees. Toast the shredded coconut til golden brown. In a small saucepan melt the unsalted butter over medium low heat. Gently swirl the butter in the pan to evenly melt the butter. Watch it carefully so it doesn't burn! As soon as you see the butter turning a light golden color, remove the pan from the stove. Swirl the butter gently in the pan to cool down. It will smell delightfully nutty and the milk solids at the bottom will be a beautiful golden brown.
  2. In a food processor combine the flour, toasted coconut, sugar, and salt. Blitz in the food processor until the coconut and flour is a sandy texture (about 1-2 minutes). Add the browned butter to the flour mixture. Blitz just until combined.
  3. Press the mixture evenly into the bottom and sides of the tart pan or pie plate. Prick the bottom with a fork to prevent bubbles. Bake the crust for about 20-25 minutes until lightly golden brown. Cool completely on a wire rack.
Hibiscus Jello
  1. Bring 3 cups of water to a boil. Brew the hibiscus tea in a tea sachet or tea strainer for 15-20 minutes. You do want it to be strong. Combine the honey, sugar, and lemon juice together in a microwave safe bowl.
  2. Pour 1/4 cup of the brewed tea into another small bowl. Sprinkle the knox gelatin over the top. Whisk to combine. Let the gelatin bloom about 5 minutes.
  3. Whisk the bloomed gelatin into the honey, sugar, and lemon juice until fully combined. Microwave the mixture for 2 minutes. Let it cool to room temperature.
Assembly
  1. Clean and de-stem the strawberries. Fold strawberries into the room temperature hibiscus jello mixture and pour into the tart or pie shell. (Please note: If you are using a pie pan, you will use the whole mixture. If you use a shallow pan like a tart pan, you may have extra filling and fruit. That's ok! Save it in a bowl for snacking or make some mini tarts!)
  2. Chill in the fridge and let it set completely about 3 hours or overnight before serving. If you baked your pie in a tart pan, remove tart from the tart pan and arrange on a serving dish. If you used a pie plate, just bring it to the table, top with loads of fluffy whipped cream and enjoy summertime in a bite!