Strawberry Pie - Gluten, Egg and Dairy Free (and Good!)

I found this recipe this week and decided to try it. On our way home from grocery shopping we passed a strawberry stand and bought a couple pints. We got home and I washed them and ate a couple and put the kids back in the car and drove back for a half flat! They are soooo good! Oregon strawberries must love the rain because these are some of the best I have tasted!
Anyway, on to the pie. I will give you the recipe as I found it and then note my changes:

Strawberry Pie

Crust:
3/4 cup pecans or walnuts, crushed
1/4 cup dried, unsweetened shredded coconut

Filling:
2 cups fresh strawberries
1 cup raw cashews
2 Tbsp vanilla extract (no, that is not a typo)
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Grind crust ingredients in food processor and press into the bottom of a 9 inch pie pan building up the sides slightly.
Place all filling ingredients in blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate 3 hours.

Serve and enjoy!

This pie really was very good. I used walnuts in the crust because that is what I had and I am not a big walnut fan. Next time I make it I will use pecans. The crust tasted bitter to me.

I did not have honey so I used agave nectar (I am trying to get away from agave but have a couple of bottles left so used it in this) I used the expeller pressed coconut oil as it does not have the coconut taste. I am not sure what the creator of this pie intended but I used the one that did not taste like coconut. I buy my coconut oil from here. This is also where this recipe came from.
I need to do some more investigating on this site as it looks like a lot of good recipes!

So, my take on this pie is it is really good and worth the little time and effort to make it! It is also one that everyone at our house can eat! Yeah!