This G-Free Friday recipe comes from Carol Kicinski, founder of Simply...Gluten Free, a website devoted to inspiring those living with celiac or a gluten intolerance with delicious recipes. Thanks, Carol!
In my mind, Mother’s Day and strawberries go together. Perhaps because Mother’s Day comes at the height of strawberry season, or because my British mother served strawberries at Wimbledon. Whatever the reason, this super easy gluten-free pie makes the perfect dessert for Sunday.
This rich pie tastes delicious. Case in point: I recently took it to a party where I waited until after the last crumbs were licked from plates to tell everyone it was gluten-free. You should have seen the look of amazement on everyone’s face!
Start the pie the night before and let it hang out in the fridge. Top with the berries before serving.
Strawberry Cheesecake Pie
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 lemon juice, plus 1 tsp finely grated zest
2 cups heavy cream
2 pounds strawberries, stems removed
2 tablespoons seedless strawberry (or other berry) preserves
To make the pie crust:
1. Preheat oven to 350 F. Lightly coat a 9-inch pie plate with oil.
2. Pulse nuts, sugar, and salt in a food processor until ground. Add the melted butter and pulse until combined.
3. Press the mixture evenly into the prepared pan. Bake 12 to 15 minutes, until golden brown and fairly set (it will firm up as it cools). Let cool.
To make the filling:
1. 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.
2. In another bowl, whip the cream using the whisk attachment until stiff peaks form.
3. Stir a big scoop of the whipped cream into the cheese mixture. Then gently fold in the rest of the cheese mixture.
4. Spoon into the cooled pie crust. Cover and refrigerate for at least 8 hours.
This can be made up to one day in advance.
To make the topping:
1. Arrange the berries on the pie.
2. Warm the preserves and drizzle over the berries. Serve immediately, or refrigerate for up to a few hours.