Gluten-Free Strawberry Cream Cheese Pie
This Gluten-Free Strawberry Cream Cheese Pie features a buttery a crust, a smooth cream cheese layer, and a sweet strawberry topping. Perfect for any occasion, it's a crowd-pleaser that everyone will love, even those who aren't gluten-free!
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Ingredients
- Gluten-Free Pie Crust - this recipe makes two 9-inch pie crusts, you’ll only need one so you can either make a half batch or freeze the 2nd disk for later
- 2 lbs strawberries - hulled and quartered
- ¾ cup sugar - use up to 1 cup if your strawberries are not as sweet
- 2 tablespoons lemon juice
- 1/2 cup water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 8 oz cream cheese - softened
- ½ cup powdered sugar
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Pie Crust:
- Make the crust: Prepare a half batch of my gluten-free pie crust or you can make the full batch and freeze half for later, which is what I always do.
- Preheat your oven to 375°F (190°C).
- Roll out the dough: Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour. Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge.
- Using your fingers, crimp or flute the edges of the dough.
- Place the crust in the freezer to chill for at least 10 minutes.
- Add pie weights: Dock the crust with a fork and line it with parchment paper. Fill with pie weights or dry beans. You’ll want to make sure that the pie weights fill the whole height of the pie crust to make sure that the sides don’t shrink and slide down as they bake.
- Blind bake the crust: Bake at 375°F (190°C) for 15 minutes, remove the pie weights and parchment paper and bake for another 10-15 minutes until the bottom of the crust is golden brown and cooked through.
For the Strawberry Layer:
- In a saucepan, add 2 cups of quartered strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the strawberries soften and release their juices (about 5 minutes).
- In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the strawberries and cook for another 5 minutes, stirring frequently, until the mixture thickens.
- Remove the pan from the heat and stir in the remaining strawberries and vanilla extract. Let the mixture cool to room temperature.
For the Cream Cheese Layer:
- In a medium bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the cream cheese, powdered sugar, heavy cream (or milk), and vanilla extract for about 2 minutes until smooth and creamy.
Assemble the Pie:
- Spread the cream cheese mixture evenly over the cooled pie crust.
- Spread the cooled strawberry mixture evenly over the cream cheese layer in the pie crust.
- Chill the pie in the refrigerator for 2-3 hours, or until fully set.
- Slice and serve!
Notes
- Prevent Shrinking: Freeze the shaped crust for at least 10 minutes before baking to hold its shape better while baking.
- Fix Cracks: If cracks form in the crust while crimping, use the warmth of your hands or a little water to seal them.
- Adjust Sweetness: If your strawberries aren’t very sweet, use up to 1 cup of sugar. For ripe strawberries, ¾ cup is perfect. You can also use frozen strawberries that have been thawed for this recipe if it is not strawberry season.
- Alternative Crusts: If you don’t want to use a traditional pie crust, you can use my gluten-free graham cracker crust or my gluten-free Oreo crust instead.
Nutrition
Calories: 436kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 246mg | Potassium: 257mg | Fiber: 3g | Sugar: 33g | Vitamin A: 450IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 2mg
