Danish Strawberry Summer Pie

Nothing sounds better than a delicious and refreshing berry pie as summer approaches and the days get longer and warmer.

But let’s face it: The traditional version can be filled with refined sugar and flour, leaving you with a sugar high and a bloated belly.

That’s why I decided to take the strawberry pie recipe that I already had and give it a healthy twist.

I swapped out the shortcrust for an almond-based crust. I used a date romance to replace the sugary Mazarin, and I used high-quality chocolate.

The result?

A delicious and nutritious strawberry tart that is perfect for any summer gathering.

This pie may seem a little complicated with all the different layers. But trust me, it’s really quite simple.

The chocolate almost melts on its own and the crust takes only 15 minutes to make.

Plus, you can make the entire crust ahead of time and store it in the refrigerator for a few hours or days.

Making the custard is almost easier than buying it, and the whipped cream and strawberries are the icings on the cake.

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Danish Strawberry Summer Pie

Course Dessert
Servings 10
Calories 90kcal


Almond crust

  • 120 g almond flour (ground almonds)
  • 4.5 tbsp coconut sugar/honey or another volume equivalent sweetener as. sukrin gold
  • 4.5 tbsp coconut oil or butter – soft or melted
  • 2 tbsp coconut fibers (defatted coconut flour) – Alternatively use 4 Tbsp reg. flour eg. wheat or buckwheat
  • 4 tbsp milk of your choice
  • 1/2 tsp ground vanilla
  • A pinch of salt

Vanilla & lemon cream

  • 4/5 milk of your choice (200 ml)
  • 1 egg
  • 2 tbsp sweetener of your choice
  • 1 tbsp corn starch
  • 1 tsp ground vanilla
  • 1 cup heavy cream
  • 2 tsp organic lemon zest

Remaining ingredients

  • 100 g dark chocolate (min 70%)
  • 350 g strawberries (rinsed, top removed and cut in halves)


  • Preheat the oven to  175 °C /350 °F (with fan).  Mix all ingredients for the pie crust and mix until your have a firm dough. Press the dough into a (22/24 cm) buttered spring-form or, making a little rim of dough all the way around. Bake in the oven for 13-15 min until golden. Remove and set a side to cool – until the crust has gone from soft to hard and crispy.
  • Pepare the date remonce by blending all of the ingredients together using a handheld blender, or simply mash it thoroughly with a fork. Add 1 tbsp juice/water at a time until you have a creamy texture.
  • Get the lukewarm or cold pie crust and gently spread out the remonce until it covers the entire surface (minus the rim).
  • Melt chocolate in a double boiler. Pour it onto the crust, now layered with remonce, and gently tilt the crust around to cover the renounce layer with the chocolate. Place the crust in the fridge until completely chilled. You can keep the crust in the fridge for a day or two if you are preparing the cake in advance.
  • Next step is to make the vanilla & lemon cream. You begin by making a custard. In a pot whisk together milk, egg, sweetener, corn starch and vanilla.  On medium heat gently warm up the custard mix while you stir it all the time. After 5-10 min the custard starts getting thicker, and as soon as it has reached a creamy texture like yoghurt, you remove it and pour it into a bowl. Set a side to cool completely (you can place it in the fridge if you are in a hurry).
  • Now whip the heavy cream into a soft foamy cream. Stir in the lemon zest. Add two dollops of whipped cream to the now cold custard and mix in together. Then add the mixed custard cream to the rest of the whipped cream and gently fold it together until just combined (you need to add this little extra step to keep the cream as fluffy and airy as possible).
  • Remove the crust from the spring-form and place it on a serving plate. Pour the vanilla & lemon cream onto the chocolate covered pie crust. Top the entire thing with as many strawberries as possible and dress it with edible flowers (e.g. elderflowers) or a little pistachio or chocolate if you wish.


For a vegan and paleo alternative simply replace the vanilla and lemon cream with whipped coconut cream flavoured with lemon and vanilla – and use the vegan alternatives for fat (here coconut oil) and plant based milk.


Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 43mg | Sodium: 13mg | Potassium: 29mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.1mg