Pies are a dessert that can easily be made gluten free..... you usually just have to work with the crust. In the case of this pie that has a chocolate cookie crust, I just substitute some gluten-free cookies, and voila! The kids can eat all of the pie, not just scrape off the topping (sadly, this can often be the case if it's a pie I didn't make). The face of your kid when you say the crust is also gluten-free is priceless! It's the little things that are so important. This fresh fruit cream pie is super versatile, and is the lightest, yummiest pie in the world! A good friend first brought it to me after having a baby, and it tasted better than anything. It's been a favorite recipe ever since. I'm so excited to share it with all of you!
Fresh Fruit Cream Pie
Serves 8-10
1 (10 oz.) package gluten-free chocolate sandwich cookies
2 tablespoons butter, melted
1 (8 oz.) package cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
2 cups heavy cream
Fresh fruit of choice
For crust, crush cookies in a food processor or blender. Combine with melted butter. Press into a 9-inch pie dish. Bake at 400°F for 10 minutes. Cool. In a mixing bowl, cream together cream cheese, sugar, and vanilla. In a separate mixing bowl, beat heavy cream (plain - do not sweeten) until medium peaks form. Mix 1/4 of cream into cream cheese mixture until smooth. Fold in the remaining whipped cream. Pour into cooled crust. Refrigerate for a few hours. Before serving, top with fresh fruit.
Step-by-step tutorial:
Gather your ingredients. You need gluten-free chocolate cookies, butter, cream cheese, sugar, vanilla, heavy cream, and fresh fruit. This recipe is versatile! You can use different types of gluten-free cookies and different kinds of fruit. This happens to be our favorite combination.
Crush the entire package of cookies in a food processor to crumbs.
Combine cookie crumbs with 2 tablespoons melted butter.
Press cookie crust into a 9-inch pie dish. Bake at 400°F for 10 minutes, then let cool on a wire rack.
For the filling, in a mixing bowl combine 8 oz. softened cream cheese, 3/4 cup sugar, and 2 teaspoons vanilla until smooth.
It will be nice and thick.
In a separate mixing bowl, beat 2 cups heavy cream until medium peaks form. This cream isn't sweetened because it's going to be added to the rest of the filling.
Stir about 1/4 of the whipped cream into the cream cheese mixture until smooth and creamy. This will soften the cream cheese mixture, making it easier to fold in the remaining whipped cream. Fold in the remaining whipped cream.
Pour pie filling into cooled crust. Go ahead and lick the spoon. đ It's okay if it doesn't all quite fit because there are plenty who will happily help you clean the bowl!
Spread the cream filling evenly into crust, then refrigerate for at least 2 hours.
Before serving, top with fresh fruit of choice. The beautiful placement of these strawberries is totally credited to......
My beautiful daughter who is much more artistic than I am! This strawberry flower is so beautiful, don't you think? Yes, so is she. â¤
Any way you top this pie with fruit, your family will be so grateful you made it! It's the perfect balance of just-right sweetness, the filling is so light, and the fruit makes it feel fresh! I know you'll love this pie. Just trust me and make this now!
Recipe Source: Recipe from a dear friend, Mary Lundwall, who brought it to our family after having a baby