1

Preheat the oven to 180°C, fan 160°C, gas mark 5. Mist a 9-inch pie dish with cooking spray. In a food processor, pulse the biscuits until finely ground. Add the butter and pulse to combine. Press crumbs onto the bottom and up the sides of the pie plate. Bake until the base is set, about 5 minutes. Let cool completely on wire rack.

2

To make the strawberry filling, in a small bowl, whisk the corn flour and 64g water to make a slurry. In a small saucepan, add 2 cups strawberries, the coconut water, and remaining sugar. Cook over a medium heat for about 5 minutes, stirring occasionally, until the strawberries are broken down and syrupy. Whisk in the cornflour slurry and cook for another 5 minutes, stirring constantly, until juices are thick. Transfer to a medium bowl. Cover and let stand for about 1 hour, until completely cooled to room temperature. Fold in the remaining strawberries. Pour strawberry filling into cooled crust and smooth out the top. Refrigerate until set, for at least 5 hours. Cut the pie into 10 slices to serve.