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Gluten Free Strawberry Cream Pie
Prep time
Cook time
Total time
Gluten Free Strawberry Cream Pie
Author: Jeanette Withington
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
- 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.
- Preheat oven to 450 degrees F.
- Bake 10 to 12 minutes until lightly browned. Remove from the oven and let cool for 15 to 20 minutes.
- Reduce oven to 325 degrees F.
- In a large bowl, combine cream cheese, Neufchatel cheese, ¼ cup sugar and the remaining
- /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.
- 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.
