1 t honey
pinch of salt
1/4 c + 2 T melted butter
1 T water
Pre-heat oven to 350F.
Mix first 4 ingredients well, then add butter and water. Mix thoroughly.
Press into a 8"x 11" pan.
Bake for 15 minutes, or until browned.
For the filling, I modified a recipe from Talk About Good, published by the Junior League of Lafayette, LA.:
about 1 qt strawberries
1/2 c sugar
3 T cornstarch
8 oz cream cheese + 3 T milk
Process cream cheese and milk in small food processor until spreadable consistency.
Spread mixture on finished coconut flour crust.
Set 1/2 of strawberries closely on top of cream cheese, use more if needed.
Mash rest of berries in medium saucepan(add more if you used more than half on previous step.).
Add sugar and cornstarch to strawberries and bring to boil. Cook until hot and thick, stirring constantly.
Cool mixture slightly, then pour over berries in pan. Spread to even thickness.
Refrigerate for at least 2 hours.
Serve topped with whipped cream.