On Thursday of last week I spotted and pinned this Strawberry Cheesecake Pie recipe from Simply Gluten-Free (maker of my favorite gluten-free flour), and by Friday I couldn’t wait any longer to give it a try. What sold me was:
- The crust is made from pecans (serious yum-factor) and is therefore gluten-free without any flavor sacrifice.
- Strawberries are in season and I was able to pick up a huge container of them at the local market for under $4.
There is a bit of patience involved with this dessert since you have to chill the cream filling for at least 8 hours before digging in. If you’re planning to make one, I recommend starting a day ahead and just leaving it in the fridge overnight. Before you let the timing put you off though, I have to tell you that the flavor of the final dessert it worth every second of wait time. I love a good cheesecake, but usually feel uncomfortably full afterwards. This version however is so light and airy and is set off perfectly with the nutty richness of the pecan crust, and the crisp freshness of the strawberries. Definitely a crowd-pleaser (even for people who are used to indulging in gluten without a problem) and a recipe that is going into my binder of favorite recipes. Yum!
Please pop on over to Carol’s blog for the full recipe, and then if you’d like to include my minor adaptations I’ve listed those for you here. Enjoy! xo Ez
Strawberry Cheesecake Pie adaptations (optional):
- For the crust I used 5 Tablespoons of unsalted butter instead of 6
- I used a Tart Tin with removable bottom for my baking dish. It worked well and looked really pretty, but I recommend a traditional pie dish if you will be transporting your dessert. That way you won’t loose your strawberries off the side.
- For the filling I used approximately 1/8 cup more sugar than was called for. I recommend tasting as you mix and adjusting the sugar level to your liking.
- For the filling I also opted to measure the lemon juice and zest because my lemons were super juicy.
- For the topping I opted to cut my strawberries in half instead of leaving them whole.
- I didn’t have any berry jam on hand to finish the topping with, so I made a quick jam on the stovetop. To make it I combined about 8 frozen strawberries 1/4 cup of sugar and a teaspoon of water in a small saucepan and cooked on medium until the strawberries were completely soft and the sugar was dissolved. I then used my immersion blender to quickly (and carefully) puree the sauce, and then I set it in the fridge to chill for about 30 minutes before pouring it over the top of the strawberry-covered pie. Yum!
- Serve chilled.