Gluten Free Strawberry Cream Tart

Strawberries are hands down my favorite fruit.

DSC_0066

After we went strawberry picking this past week, all I could think of was this strawberry pie recipe.  Years ago a sweet lady in our church gave it to me and today I still find myself reaching for it.

Aren’t those the best recipes?  The ones that are handed down from one generation to the next.  In the years since I was gifted with this recipe, it has been shared many times over, and today I get to share it with you.  Ms. Peggy would be so proud.

The original recipe called for a baked pie shell, but unfortunately the whole gluten thing is an issue.  After a little tweaking and experimenting, the almond flour tart crust will have your family and friends asking “Are you sure this is gluten free?”  You won’t miss the gluten at all.  

Putting It All Together:

Step 1 is all about the crust.  Combine your almond flour, butter, fractionated coconut oil, honey, pecans, and a pinch of salt until the ingredients are moist and clump together.  Press flour mixture into a tart pan or pie plate.  Bake crust at 350 for 15 minutes.  Cool completely before assembling the pie.

Step 2 is all about the cream.  Whip together the cream cheese, cool whip, and 3 Tbsp. sugar until smooth and creamy.  Once your pie shell is cool, spread cream over the bottom of the tart shell.

Step 3 is FINALLY about the berries.  In a small saucepan whisk together Jell-O, water, sugar, and cornstarch.  Bring to a boil, and simmer for 5 minutes.  Let mixture cool.  When cooled, stir in sliced strawberries.  Pour strawberry glaze over the top of the pie from crust to crust (It is a Must!).

Let your pie set completely in the refrigerator for 4 hours or more if you can stand it.  Then dig in.  Your family and friends will love this pie on a warm summer day.  Creamy and refreshing and almost healthy with the strawberries.  At least that is what I like to tell myself.

Strawberry Cream Pie

Prep Time: 50 mins
Cook Time: 4 hours

Ingredients:

  • 2 Cups almond flour (I use Bob's Red Mill)
  • 2 Tbsp. coconut oil
  • 2 Tbsp. honey
  • ½ Cup chopped pecans
  • 3 Tbsp. sugar
  • 4 Tbsp. butter
  • Pinch of salt
  • 3 oz. Cream Cheese (room temperature)
  • 1 ½ Cup Cool Whip
  • 1, 3 oz. box Strawberry Jell-O
  • 2 Cups Sliced Strawberries
  • 1 Cup Water
  • 1 Cup Sugar
  • 2 ½ Tbsp. Cornstarch

Directions:

  1. Combine almond flour, butter, coconut oil, honey, pecans, and a pinch of salt until the ingredients are moist and clump together.  Press flour mixture into a tart pan or pie plate.  Bake crust at 350 for 15 minutes.  Cool completely before assembling the pie.
  2. Whip together the cream cheese, cool whip, and 3 Tbsp. sugar until smooth and creamy.  Set aside until pie shell is cooled.
  3. In a small saucepan whisk together Jell-O, water, sugar, and cornstarch.  Bring to a boil, and simmer for 5 minutes.  Let mixture cool.  When cooled, stir in sliced strawberries.
  4. Once crust has cooled, spread cream filling in an even layer over the bottom of the crust.  Pour strawberry glaze over the top of the pie from crust to crust.
  5. Refrigerate pie for 4 hours prior to serving.

Review

User Rating

5 (9 Votes)

Summary

Score

You May Also Like