Gluten-free Strawberry Pie

Easy Strawberry Pie

      We went to my mother’s house for lunch on Mother’s Day.  I told my my brother I would being dessert so that I could make sure we had a dessert that was gluten and dairy free.  I made this strawberry pie healthier than the Jello pie by using whipped coconut cream instead of Cool Whip, unflavored gelatin and a small amount of natural sugar.  You could also make a homemade pie crust and whip the coconut cream from scratch, but I was saving time and still used fairly healthy ingredients.  That is what I advocate because most of us don’t have unlimited time to spend in the kitchen.  

Easy Strawberry Pie
(Gluten and Dairy-Free)

1 9 in. gluten-free graham cracker pie crust

2 cups of fresh strawberries, divided

1 envelope unflavored gelatin

½ cup cold water

ice cubes

1/3 cup organic sugar or coconut sugar

½ tsp. vanilla

1 cup boiling water

1 8 oz. tub So-Delicious whipped coconut cream

Slice 1 cup strawberries, refrigerate for later use. Chop remaining strawberries. Sprinkle gelatin into cold water to dissolve. Boil the water and add the sugar to dissolve. Add enough ice to cold water to measure 1 cup. Add the boiling water mixture to the cold water mixture and stir until the ice is dissolved. Whisk in the vanilla and the whipped coconut cream. Stir in the chopped strawberries.

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust. Top with sliced berries. Refrigerate pie 6 hours or until firm.

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