Strawberry Cream Pie is delicious and fluffy, made with fresh strawberries, cream cheese, and whipped cream.
You can make this recipe even more gut healthy by using lactose free cream cheese and dairy free whipped cream, I am also currently obsessing over this healthy Apple Bundt Cake. This pie is incredibly easy to make and is quick to whip up – most of the time it is just chilling in the fridge. I was going to call this is a no bake pie but I think technically its not because you do have to bake the crust? Or would it be classified as a no bake pie since the filling doesn’t go in the oven? I don’t know – what are your thoughts?
INGREDIENTS YOU NEED
Crust:
- 3/4 cup gluten free oats
- 3/4 cup raw almonds
- 2 tbs sugar
- 1/4 cup unsalted butter, melted
Pie Filling:
- 3/4 cup whipping cream
- 1 cup fresh strawberries
- 1/2 cup powdered sugar
- 8 oz light cream cheese, room temperature
- 1 tsp vanilla extract
Instructions To Make Strawberry Cream Pie
- Preheat oven to 350 degrees F and grease a standard pie dish, set aside.
- Add oats, almonds and sugar to a food processor and mix/pulse until a fine meal is achieved. Add melted butter to your mix.
- Transfer mixture to pie pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides of dish. Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool completely.
- Puree your strawberries in a blender and place strawberry puree in the bowl of a stand mixer or large bowl to use a hand mixer. Add in your whipping cream, cream cheese, powdered sugar, and vanilla extract. Whisk on high until batter becomes light and fluffy. Pour your pie filling into your cooled crust and place in your fridge for 1 hour before serving. Cut and enjoy!
Products
Easy Strawberry Cream Pie (Gluten Free)
Ingredients
Crust:
- 3/4 cup gluten free rolled oats
- 3/4 cup raw unsalted almonds
- 2 tbsp sugar
- 1/4 cup unsalted butter melted
Strawberry Cream Pie Filling:
- 3/4 cup whipping cream
- 1 cup strawberries chopped
- 1/2 cup powdered sugar
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease a standard pie dish, set aside.
- Add oats, almonds and sugar to a food processor and mix/pulse until a fine meal is achieved. Add melted butter to your mix.
- Transfer mixture to pie pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides of dish. Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool completely.
- Puree your strawberries in a blender and place strawberry puree in the bowl of a stand mixer or large bowl to use a hand mixer. Add in your whipping cream, cream cheese, powdered sugar, and vanilla extract. Whisk on high until batter becomes light and fluffy. Pour your pie filling into your cooled crust and place in your fridge for 1 hour before serving. Cut and enjoy!
Nutrition
Frequently Asked Questions About Strawberry Cream Pie
Yes, but I would let them defrost a bit first to ensure they puree nice and smooth. Frozen strawberries would not work very well for garnish, but they will in the recipe itself.
Yes! Slice the pie and place the pieces in a shallow airtight container and freeze for up to 6 months. Defrost in your fridge.
It should keep covered in your fridge for about 7-10 days, although your crust may get a little soft.
About 8 large strawberries, but it is best to dice them up and measure them properly.
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my boyfriend doesnt usually eat the healthier things that I make but he gobbled this up!
So happy to hear that!