Gluten-Free Strawberry Cream Pie

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For that special day, this strawberry cream pie is sure to be a big hit. This dreamy gluten-free dessert is made up of light vanilla custard, fresh strawberries and a cookie-like crust. This pie is anything but humble. At my house, this strawberry cream pie is often served at brunch, but you can’t go wrong serving this delicious strawberry cream pie any day of the week, because fresh strawberries and creamy custard nestled on top of a cookie crust is a magical combination. Enjoy!

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Ingredients

  • 1 cup almond flour
  • 1/2 cup brown rice flour
  • 3 Tbsp. coconut sugar
  • 1/3 cup cold salted butter
  • 2 - 3 Tbsp. Ice water
  • CUSTARD CREAM
  • 3 cups full-fat milk
  • 2/3 cup coconut sugar
  • 1/4 cup tapioca flour/starch
  • 2 large eggs, whisked
  • 2 tsp. Pure vanilla extract
  • 3 Tbsp. Salted butter
  • 1 lb. strawberries, thinly sliced, preferably organic (if using conventional strawberries, soak them in a solution made of 4 parts water with 1 part vinegar for 20 minutes to remove pesticides, then rinse thoroughly and dry with paper towels, then slice)
  • 1 cup whipping cream, whipped
  • Instructions

  • Preheat oven to 375 F
  • For the crust; using a food processor, combine almond flour, brown rice flour, sweet sorghum flour, and coconut sugar. Add butter and pulse until blended, the butter should be about the size of a small pea. Add ice water one tablespoon at a time and pulse until the mixture is moist and should stick together if you pinch it. I used 3 tablespoons
  • Press the mixture into a 9-inch pie dish including along the sides and place in the freezer for 10 minutes
  • Bake for 15 - 18 minutes until the edges start to brown
  • For the custard cream; While the crust is baking, using a large non-stick saucepan, whisk together milk, coconut sugar and tapioca until smooth. Cook and stir over medium-high heat until thickened
  • In a small bowl mix eggs and vanilla. Stir about a half a cup of hot custard into the eggs and return the egg mixture back to the saucepan. Bring to a gentle boil and cook for 1 minute while stirring. Remove from the heat and stir in butter until melted. Set aside to cool for 15 minutes
  • Spread half of the custard into the crust. Arrange strawberry slices starting from the middle over the custard. Save some strawberry slices for garnish. Pour remaining custard over the strawberries. Refrigerate for 6 hours or overnight
  • Just before serving, spread the pie with whipped cream and garnish with fresh strawberries


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