Gluten-Free Strawberry Cream Pie (Print Version)
# Ingredients:
→ For the Gluten-Free Crust
01 -
Gluten-free pie crust (enough for one 9-inch crust, homemade or store-bought)
→ Strawberry Filling
02 -
2 lbs fresh strawberries, hulled and quartered
03 -
¾ cup to 1 cup granulated sugar (adjust sweetness as desired)
04 -
1 tablespoon lemon juice
05 -
2 tablespoons cornstarch
06 -
2 tablespoons water
→ Cream Cheese Layer
07 -
8 ounces cream cheese, softened
08 -
½ cup powdered sugar
09 -
2 tablespoons heavy cream (or whole milk)
10 -
1 teaspoon vanilla extract
# Instructions:
01 -
Prepare your gluten-free crust and place it in a 9-inch pie pan. Flute or crimp edges as desired. Chill crust in the freezer for 10 minutes. Dock the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden. Cool completely.
02 -
Place 2 cups of strawberries in a saucepan with granulated sugar and lemon juice. Cook over medium heat for about 5 minutes, until strawberries soften and release juices. In a separate bowl, whisk cornstarch with 2 tablespoons of water until smooth. Stir into cooked strawberries. Cook until thickened, about 2-3 minutes. Remove from heat, and cool completely. Add remaining fresh strawberries, stirring gently.
03 -
Beat cream cheese, powdered sugar, heavy cream (or milk), and vanilla extract until smooth and creamy, about 2 minutes.
04 -
Spread cream cheese filling evenly over the cooled pie crust. Top evenly with cooled strawberry filling. Chill pie in the refrigerator for at least 2 hours, until fully set.
# Notes:
01 -
Pie crust dough can be refrigerated up to 3 days or frozen up to 3 months. Bake crust a day ahead if preferred.
02 -
Cream cheese filling can be prepared 2 days ahead and stored covered in the refrigerator.
03 -
Strawberry filling can be made 1 day ahead and refrigerated. Add fresh strawberries before assembling.
04 -
The assembled pie is best made 1 day before serving, up to 2 days ahead.