Strawberry Pie

Strawberry season is in full swing and what better way to celebrate than making this Strawberry Pie. This sweet and tangy dessert will be a hit at any summer potluck. This pie is not only gluten-free but is also refreshing to eat on a hot summer day.

To make this pie crust, you first start out by grinding the Home Free Vanilla Mini Cookies in a food processor until they are crumbs. Once you have 2 cups of cookie crumbs then you mix in the melted butter and press the mixture on the pie pan and bake for 7 minutes.

For the pie filling, you combine the mashed strawberries, sugar, vanilla, and water together in a medium saucepan and cook for 5 minutes on a low boil. Then you mix the cornstarch with water in a small bowl in once combined you add the mixture to the strawberry mixture. Once this mixture is mixed and thickened you pour into the pie crust and refrigerate for 4 hours. Once the pie is ready to serve you top it with some whipped cream.

Give this recipe a try this summer.

Get more gluten free pie recipes here.



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Strawberry Pie

Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 218kcal
Author: Gluten Free & More

Ingredients

  • Gluten-free non-stick cooking spray
  • 2 (5 ounce) boxes Home Free Vanilla Mini Cookie Crumbs
  • 6 tablespoons unsalted butter , melted
  • 3 pints fresh strawberries , stems removed and halved
  • ¾ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons cornstarch
  • Whipped cream , for serving

Instructions

  • Preheat the oven to 350°F. Spray a 9-inch pie pan with cooking spray.
  • In a food processor, grind the cookies until fine crumbs, you should have about 2 cups. Combine cookie crumbs with melted butter until well combined. Press firmly and evenly into the prepared pie pan.
  • Bake for about 7 minutes. Let cool while preparing the filling.
  • Mash 1½ cups of the strawberries with a fork and combine with the sugar, vanilla, and ¼ cup of water in a medium saucepan over medium heat. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.
  • Whisk together the cornstarch and ½ cup of water in a small bowl. Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened, about 1–2 minutes, stirring frequently. Remove from the heat and fold in the remaining fresh strawberries. Transfer mixture into pie crust.
  • Let cool to room temperature then place in the refrigerator for at least 4 hours before serving.
  • Serve topped with dollops of whipped cream.

Nutrition

Nutrition Facts
Strawberry Pie
Amount Per Serving
Calories 218 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg8%
Sodium 4mg0%
Potassium 275mg8%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 28g31%
Protein 1g2%
Vitamin A 284IU6%
Vitamin C 104mg126%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dessert Homefree Pie Strawberries
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