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GLUTEN FREE STRAWBERRY CREAM PIE

Gluten- Free Strawberry Cream Pie
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★★★★★

5 from 1 reviews

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.

Ingredients

Scale
  • 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,

Find it online: https://glutenfreefromhome.com/gluten-free-strawberry-cream-pie/