Gluten Free Strawberry Cream Pie
 
Prep time
Cook time
Total time
 
Gluten Free Strawberry Cream Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup plus 1½ teaspoons Red Bob's Mill All Purpose Baking Flour, divided - gluten free
  • ¼ cup sugar plus 1 teaspoon sugar, divided
  • ¼ cup cold margarine, cut into pieces
  • ¼ teaspoon salt
  • 3 to 5 tablespoons cold water, divided
  • ¾ teaspoon, Bragg Apple Cider Vinegar - gluten free
  • 8 oz. cream cheese
  • 2 oz. Neufchatel cheese
  • 2 egg whites
  • ½ teaspoon vanilla
  • ¼ cup vanilla yogurt
  • 1½ cups fresh strawberries, cut in halved
  • ¼ cup strawberry jam or jelly
Instructions
  1. In a medium bowl, combine 1 cup flour, 1 teaspoon sugar and salt. Add the margarine using a pastry blender until small crumbs form. Add 2 tablespoons cold water and the vinegar. Stir until flour is moistened. Add more ice water if necessary. Form the dough into a ball. Press the dough into a lightly greased 9 inch pie pan.
  2. Preheat oven to 450 degrees F.
  3. Bake 10 to 12 minutes until lightly browned. Remove from the oven and let cool for 15 to 20 minutes.
  4. Reduce oven to 325 degrees F.
  5. In a large bowl, combine cream cheese, Neufchatel cheese, ¼ cup sugar and the remaining
  6. /2 teaspoon flour. Beat with an electric mixer until creamy. Add the egg whites, yogurt and vanilla and beat for 2 more minutes. Pour batter into pie crust and bake for 25 minutes or until the center is set. Cool completely.
  7. Arrange the fresh strawberries on top of the pie. Melt the strawberry jam in a small saucepan on low heat. Brush the jam over the strawberries allowing to run onto pie. Refrigerate for few hour or overnight.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-strawberry-cream-pie/