Gluten Free Strawberry Cream Pie Recipe
It’s the last month of strawberry season here in Florida, so I figured, what better way to showcase them then with this Gluten Free Strawberry Cream Pie recipe?
This pie combines beautiful, fresh strawberries with the fluffy texture of whipped cream, and it is then nestled in a decadent chocolate crust made with Kinnikinnick’s gluten free chocolate cookie crumbs.
I’m so in love with the flavor and texture of this pie and I know you will be too! If you’re having any sort of celebration soon, I suggest making this before strawberries are no longer in season. They’re cheaper, tastier, and more readily available right now, so take advantage of that.
- Gluten free nonstick cooking spray
- 1½ cups Kinnikinnick gluten free chocolate crumbs
- 6 tablespoons melted butter
- 1 (3-ounce) package strawberry Jell-O
- 2/3 cup boiling water
- ½ cup cold water
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 pound fresh strawberries
Spray a 9-inch pie plate with cooking spray.
Combine the chocolate crumbs with the melted butter and press firmly into the prepared pie plate. Refrigerate while preparing the filling.
Put the Jell-O in a large mixing bowl. Add the boiling water and stir to dissolve. Put ½ cup cold water in a 1-cup liquid measuring cup and fill with ice to make 1 cup total. Stir into the Jell-O and let sit until it begins to thicken, about 5 minutes.
Whip the cream with the powdered sugar until stiff peaks form. Hull and slice the strawberries, saving some for garnish, if desired.
Once the Jell-O is cooled and has thickened, whisk in the cream and stir in the strawberries. Pour the mixture into the pie crust and refrigerate for 6 hours or until firm. Can be made 2 days ahead.
Serve with additional whipped cream and strawberry slices, if desired.
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