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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.
Strawberry Pie
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 information is automatically calculated, so should only be used as an approximation.
