Gluten-Free Strawberry Cream Pie
This Gluten-Free Strawberry Cream Pie is made with almond cookie-like crust, light vanilla custard and beautiful fresh strawberries. This pie is anything but humble and yet easy to assemble. The strawberries are nestled in the creamy custard and remain uncooked, keeping them fresh, juicy and sweet.
There is something about vanilla cream custard combined with strawberries. Cream and strawberries are meant to be together. Add the tender crust, and this pie is a winner all the way.
Easy to make gluten-free almond pie crust.
If you have a food processor, you will need only three minutes of prep time – sounds too easy? It is, all the ingredients for the pie crust are placed into a food processor bowl, and you pulse until the desired texture is acquired.
The mixture is easily pressed into the pie dish, which is then placed in a freezer for a few minutes. The pie crust is baked once it has chilled. Now you are ready to fill the strawberry cream pie with vanilla custard layered with fresh strawberries.
This gluten-free strawberry cream pie must be chilled.
Once the pie is assembled, you must place it in the refrigerator for a minimum of six hours. However, it has the best consistency if you refrigerate it overnight.
To serve top the pie with whipped cream and extra fresh strawberries. I have served the pie without the whipped cream, and it was just as delicious. By adding a whipped cream topping, the gluten-free pie becomes extraordinary.
Dessert for brunch or after dinner?
If it were up to me, I would serve it for breakfast, brunch, dinner and a snack… ha ha. But this pie is always a big hit for special occasions like Mother’s Day brunch, special birthdays or after dinner as a delectable dessert.
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