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A slice of gluten-free strawberry cream cheese pie on a white plate, with bright red strawberries topping the smooth cream cheese layer and a fork resting beside it.
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Gluten-Free Strawberry Cream Cheese Pie

This gluten-free strawberry cream cheese pie layers a flaky crust, a smooth cream cheese filling, and strawberries cooked down into a thick, jammy topping with extra fresh berries stirred in at the end.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings 8 slices
Metric - US Customary

Ingredients

For the Pie Crust:

  • 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

For the Strawberry Layer:

  • 2 lbs (907.18 g) strawberries - hulled and quartered
  • ¾ cup (150 g) sugar - use up to 1 cup if your strawberries are not as sweet
  • 2 tablespoons lemon juice
  • ½ cup (8 tbsp) water
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the Cream Cheese Layer:

  • 8 oz (226.8 g) cream cheese - softened
  • ½ cup (60 g) 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 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 on the parchment paper, until it's 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, leaving about 1.5 inches of overhang on all sides. Roll the overhang under itself to create a thick, sturdy edge.
  • Using your fingers, crimp or flute the edges of the dough.
    An unbaked pie crust neatly pressed into a pie pan with fluted edges on a light pink tiled surface
  • Place the crust in the freezer to chill for at least 10 minutes. This helps solidify the butter so the crust holds its shape as it bakes.
  • Add pie weights: Dock the crust with a fork and line it with parchment paper. Fill with pie weights or dry beans, making sure they fill the whole height of the crust so the sides don't shrink or slide down as they bake.
    A parchment-lined pie crust filled with white ceramic pie weights, preparing the crust for blind baking.
  • Blind bake the crust: Bake at 375°F (190°C) for 15 minutes, then 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.
    A golden-brown pie crust with fluted edges and small holes pricked on the bottom, ready to be filled.

For the Strawberry Layer:

  • In a saucepan, combine 2 lbs (907.18 g) strawberries, ¾ cup (150 g) sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.
    Freshly cut strawberries mixed with sugar in a saucepan, beginning to soften and release their juices.
  • In a small bowl, whisk together the 3 tablespoons cornstarch and ½ cup (8 tbsp) water until smooth, then stir the slurry into the strawberries. Cook for another 5 minutes, stirring frequently, until the mixture thickens into a jam-like consistency.
    A hand pouring a white cornstarch slurry into a pot of simmering strawberries to thicken the mixture.
  • Remove the pan from the heat and stir in the remaining 2 lbs (907.18 g) strawberries and 1 teaspoon vanilla extract. Let the mixture cool completely to room temperature before assembling the pie.
    Fresh strawberries in a saucepan, simmering in their juices, with a glossy, thickening appearance.

For the Cream Cheese Layer:

  • In a medium bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the 8 oz (226.8 g) cream cheese, ½ cup (60 g) powdered sugar, 2 tablespoons heavy cream or whole milk, and 1 teaspoon vanilla extract for about 2 minutes, until smooth and creamy with no lumps.
    Smooth, creamy, whipped cream cheese filling in a glass bowl being mixed with an electric hand mixer.

Assemble the Pie:

  • Spread the cream cheese mixture evenly over the cooled pie crust.
    A baked gluten free pie crust spread with a thick layer of creamy white cream cheese filling.
  • Spread the cooled strawberry mixture evenly over the cream cheese layer.
    Bright red, glossy strawberry topping spread evenly over the cream cheese filling in the pie crust.
  • Chill the pie in the refrigerator for at least 2-3 hours, or until fully set, before slicing.
  • Slice and serve!
    A single slice of gluten-free strawberry cream cheese pie sits on a white plate, topped with a glossy layer of fresh strawberries, with a fork placed beside it.

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
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