In my mind, Mother’s Day and strawberries go together. I don’t know if it is because Mother’s Day happens to come at the height of strawberry season or if it is because my mother was British and they serve strawberries at Wimbledon. But whatever the reason I thought I would share with you this super easy gluten-free pie recipe that would make the perfect dessert for your celebration of mothers this year.
The best thing about this gluten-free pie is that it is truly rich and sumptuous. The second best thing is it is easy as … well, pie. The third thing is that it transports well so if Mother’s Day this year is at someone else’s home (like Mom’s?) no worries. The only bad thing about this pie is that it gets devoured in seconds so you would be advised to make two if expecting a crowd. (As a note I took this pie to a party recently where I was the only gluten-free eater and it was literally inhaled. It wasn’t until after the last crumbs were licked from the pie plate that I told everyone it was gluten-free and the looks of amazement on everyone’s face told it all!)
Start the pie the night before and let it hang out in the fridge topping with the berries before serving. If need be you can put the berries on a few hours before and it is still fabulous.
Click here to see my cooking demonstration of this recipe on Daytime TV!
Gluten Free Strawberry Cheesecake Pie Recipe
2 cups pecans
1 tablespoon granulated sugar
1 small pinch of kosher or sea salt
6 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
1 tablespoon freshly squeezed lemon juice (from about ½ an average sized lemon)
1 teaspoon lemon zest (from about ½ an average sized lemon), finely grated
2 cups heavy cream
2 pounds fresh strawberries, rinsed and dried
2 tablespoons seedless strawberry (or other berry) jelly
Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray.
Put nuts, sugar and salt in a food processor and pulse until ground up. Pulse in the melted butter. Press evenly into the prepared pan. Make sure you even it out. Bake 12 – 15 minutes or until browned, fairly set (will firm up as it cools) and it smells like roasted nuts. Cool while preparing the filling.
In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until smooth. Add the lemon juice and zest and mix well.
In a clean bowl, whip the cream using the whisk attachment until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture to lighten it up and then gently fold in the rest of the cheese mixture. Spoon into cooled pie crust. Cover lightly with plastic wrap and refrigerate for at least 8 hours. Can be made 1 day ahead.
Cut the stems off the strawberries so that the berries will lie flat, pointed side up on the top of the filling. Arrange the berries in concentric circles starting in the middle and working out.
Melt the jelly for about 30 seconds in the microwave. With a small spoon, drizzle the melted jelly over the strawberries. Serve immediately or refrigerate for up to a few hours.
Need a quick meal?
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Ready for dessert?
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