This no bake gluten-free Strawberry cream pie is a refreshingly light and easy to make pie, loaded with fresh strawberries. This is a an easy dessert to make with minimal prep time. No-bake pies are lifesavers during the peak summer heat. It’s also full of strawberry flavor.
Gluten-free strawberry cream pie is light and refreshing. Because this is a no bake pie, you can make this on a hot summer day without the added worry of turning a hot oven on. It is definitely a summer family favorite. There is nothing like eating a cool pie on a hot day.
I don’t know about you, but as soon as the first seeds start sprouting I’m ready to do away with the comfort foods of winter, and dive head first into light and easy no baked recipes. This pie is exactly what you need to welcome you into the spring and summer season.
It’s easy to make, creamy and is packed with strawberries. Strawberry cream pie is the perfect dessert to bring to a potluck or any summer party. You can even add some fresh blueberries to make it a perfect red, white and blue dessert for Memorial Day or 4th of July barbeques.
My graham cracker crust has hints of cinnamon which adds to the flavor of this pie. The only hard part is waiting for this pie to set in the fridge.
YOU MUST USE FRESH STRAWBERRIES
The real secret to making my gluten-free strawberry cream pie is of course using fresh strawberries. Strawberries are one of my favorite fruits to eat, and this is one of my favorite ways to eat strawberries. Instead of using jello or artificial colors, I use fresh strawberries with sugar, fresh whipped cream and cream cheese, and a home-made graham cracker crust. Desserts are a fave of mine and if you like this recipe, please try my Best Hazelnut Amaretti Cookies.
INGREDIENTS NEEDED FOR STRAWBERRY CREAM PIE
- 3 containers of Fresh Strawberries- 2 Pounds are used for food processor. 1 pound used for garnish and topping.
- 2 boxes GF Graham Cracker’s- I use Pamela’s Brand ( 2 boxes of GF Graham Crackers are for if you are using a regular pie dish. Use 1 box if using a springform pan.)
- 1/3 CupTbsp Unsalted Butter for crust
- 1 1/2 Cups Confectioner’s Sugar
- 2 Cups Heavy Cream
- 1 Block Full Fat Cream Cheese
- 8 ounces Cup Mascarpone Cheese
- 1 Tsp Cinnamon
- 4 Tsp Unflavored Gelatin
- 3 Tbsp Cold Water
- 1 Large Lemon Squeezed
- 1 Cup Heavy Whipping Cream for Topping
- 1/4 Cup Granulated Sugar
INSTRUCTIONS FOR MAKING MY GLUTEN-FREE CRUST
- To make the crust, combine graham cracker crumbs with 1/3 Cup melted butter and a 1 Tsp of cinnamon. Once combined, transfer to a springform pan and use the bottom of a glass to pack the crust well. I recommend using a food processor to make this step super easy.
- Set the pie crust in freezer for at least 30 minutes before you top with filling.
INSTRUCTIONS FOR MAKING THE STRAWBERRY PUREE
- For the filling-take the strawberries and cut into pieces and puree 2 pounds of strawberries in a blender or food processor until very smooth. You will need a food processor to get the perfect texture to make the mousse. Add the juice of 1 lemon. Run the puree through a fine mesh sieve into a medium bowl. Discard the seeds. This process will insure the filling is smooth and creamy.
- Take the 4 Tsp of unflavored Gelatin powder and add 3 Tbsp of cold water and set aside in a microwave safe dish.
- Add 1/4 Cup of the strawberry puree to the gelatin. Heat in the microwave for 1 minutes, then stir until the gelatin is fully combined. Pour back into the bowl with the remaining puree.
INSTRUCTIONS FOR MAKING THE WHIPPED CREAM MIXTURE
- Using a hand mixer, cream together the 1 stick of cream cheese and Mascarpone cheese until mixture is smooth and all lumps are gone.
- Take the 1 1/2 Cups of powdered sugar and sift through a fine mesh strainer and add to the cream cheese/mascarpone mixture.
- Then take 2 cups of heavy cream and whip until stiff peaks form.
- Lastly, combine the strawberry puree, whipped cream and cream cheese and carefully fold in to combine.
- Add the mouse to the graham cracker crust and let set in fridge for at least 6 hours but over-night is preferred.
- I recommend making this the day before. Once made, this can be stored in the fridge for 4-5 days if covered.
- Once ready to eat, take the 1 cup of Heavy Cream and add 1/4 Cup of granulated sugar. Using a hand mixer, combine until peaks start to form. Add to pie and top with sliced strawberries.
GLUTEN FREE STRAWBERRY CREAM PIE
This no bake gluten-free Strawberry cream pie is a refreshingly light and easy to make pie, loaded with fresh strawberries. This is a an easy dessert to make with minimal prep time. No-bake pies are lifesavers during the peak summer heat. It’s also full of strawberry flavor.
- Prep Time: 25 Minutes
- Total Time: 8 Hours, 25 Minutes
- Yield: 8 1x
- Category: Desserts
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 containers of Fresh Strawberries- 2 Pounds are used for food processor. 1 pound used for garnish and topping. (You might not use the whole final pound of strawberries for the garnish)
- 2 boxes GF Graham Cracker’s- I use Pamela’s Brand ( 2 boxes of GF Graham Crackers are for if you are using a regular pie dish. Use 1 box if using a springform pan.)
- 1/3 Cup Tbsp Unsalted Butter for crust
- 1 1/2 Cups Confectioner’s Sugar
- 2 Cups Heavy Cream
- 1 Block Full Fat Cream Cheese
- 8 ounces Mascarpone Cheese
- 1 Tsp Cinnamon
- 4 Tsp Unflavored Gelatin
- 3 Tbsp Cold Water
- 1 Large Lemon Squeezed
- 1 Cup Heavy Whipping Cream for Topping
- 1/4 Cup Granulated Sugar
Instructions
- To make the crust- break up the graham cracker with 1/3 Cup melted butter and pulse in a food processor until all chunks are smooth and add 1 Tsp of cinnamon. Once combined, transfer to a springform pan and use the bottom of a glass to pack the crust well. I recommend using food processor to make this step super easy.
- Set the pie crust in freezer for at least 30 minutes before you top with filling.
- For the filling-take the strawberries and cut into pieces and puree 2 pounds of strawberries in a blender or food processor until very smooth. You will need a food processor to get the perfect texture to make the mousse. Add the juice of 1 lemon. Run the puree through a fine mesh sieve into a medium bowl. Discard the seeds. This process will insure the filling is smooth and creamy.
- Take the 4 Tsp of unflavored Gelatin powder and add 3 Tbsp of cold water and set aside in a microwave safe dish.
- Add 1/4 Cup of the strawberry puree to the gelatin. Heat in the microwave for 1 minutes, then stir until the gelatin is fully combined. Pour back into the bowl with the remaining puree.
- Using a hand mixer-cream together the 1 stick of full-fat cream cheese and Mascarpone cheese until mixture is smooth and all lumps are gone.
- Take the 1 1/2 Cups of powdered sugar and sift through a fine mesh strainer and add to the cream cheese/mascarpone mixture.
- Then, take 2 cups of heavy cream and whip until stiff peaks form.
- Lastly, combine the strawberry puree, whipped cream and cream cheese and carefully fold in to combine.
- Add the mouse to the graham cracker crust and let set in fridge for at least 6 hours but over-night is preferred.
- I recommend making this the day before. Once made, this can be stored in the fridge for 4-5 days if covered.
- Once ready to eat, take the 1 cup of Heavy Cream and add 1/4 Cup of granulated sugar. Using a hand mixer, combine until peaks start to form. Add to pie and top with sliced strawberries.
Notes
- Let this set in the fridge for at least 6 hours. I recommend making this a day in advance.
- You can use a springform pan or a classic pie dish for this recipe.
- Set aside some extra strawberries to top your pie as a garnish.
- Use cold heavy cream straight from the fridge as it’s necessary for it to whip up properly.
- Make sure the cream cheese and Mascarpone cheese are room temperature.
- Sifting Powdered Sugar helps get rid of lumps and doesn’t make the mouse feel gritty.
Keywords: Gluten Free Strawberry Cream Pie, Strawberry, Summer, Mousse, Pie, Strawberries, Cream Cheese,
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Cream cheese and mascarpone go so well together. I love the creaminess of this dessert. It’s great for summertime.
★★★★★