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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 2 tbsp loose leaf tea
  • 1½ cups water
  • 1/2 cup granulated sugar
  • 1/2 tbsp lemon juice
  • 4 tsp Knox gelatin about 2 packets
Brown Butter Coconut Crust
  • 1/2 cup unsalted butter
  • 1/2 cup shredded coconut
  • 1½ cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
Filling
  • 2½-3 lb strawberries Other summer berries work great!
  • 1/2 cup strawberry freezer jam (see Strawberry Hibiscus Freezer Jam recipe) mashing up 1/2 cup of strawberries works too

Method
 

Hibiscus Jello
  1. Bring 1/12 cups of water to a boil. Brew the hibiscus tea in a tea sachet or tea strainer for 15-20 minutes in a 4 cup sized pyrex or microwave safe bowl. You do want it to be strong. Reserve 1/4 cup of the tea in a small bowl and sprinkle the knox gelatin over the top. Spread it as evenly as possible to avoid large clumps. Whisk to combine. Let the gelatin bloom about 5 minutes. Meanwhile, add the honey, sugar, and lemon juice to the pyrex with the tea.
  2. Whisk the bloomed gelatin into the remaining tea mixture. Microwave the mixture in a microwave safe bowl for 2 minutes. Whisk to fully combine the gelatin. Let it cool to room temperature while you bake the pie crust. Do not be tempted to pour it into the pie shell in hot! You will end up with a soupy mess and be sad!
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. Bake the crust for about 20-25 minutes until lightly golden brown. Cool completely on a wire rack.
Assembly
  1. Clean and de-stem the strawberries. Fold strawberries and strawberry freezer jam into the room temperature hibiscus jello mixture. Let the filling chill in the fridge for about 10-15 minutes.You want the jello to start thickening slightly before pouring into the pie shell. DO NOT FORGET IT! If you do, it will solidify in your bowl. Once it starts to look thicker and isn't soupy, pour into your pie crust. Chill in the fridge and let it set completely about 2-3 hours before serving.
    Please note: 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. 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!