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Double Berry Cream Pie - Gluten Free

Posted Jul 21 2009 12:00am

I have made this delectable gluten free Double Berry Cream Pie faithfully each summer for the past 7 years. When berries are abundant this is the first dessert I think of. My crisp, buttery, gluten free cookie crust pairs perfectly with the sweet cream filling and white chocolate dipped strawberries. The fresh blueberries and whipped cream top this pie with both beauty and great flavors. There are no shortage of oohs and ahs when I bring this beloved dessert to the table. My family and guests alike say it is one of the best pies they have ever had. I have to agree... I just love it! I am confident that I will be proudly passing this recipe down to my daughters, and that is truly sweet.

*For more delicious menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" feature.

Double Berry Cream Pie - Gluten Free

6 squares ( 1 oz. each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 baked and cooled 9 inch Gluten Free Cookie Crust (recipe to follow)

3/4 cup sliced fresh strawberries

1 package (8 oz.) cream cheese, cubed

3/4 cup confectioners sugar

3/4 cup cold milk

1 package (3.3 oz.) instant vanilla pudding mix

1 cup fresh blueberries

Whipped cream for decorating pie (I used canned whipped cream)

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Squirt whipped cream stars (using canned whipped cream) between the strawberries and blueberries. Refrigerate until serving. Yield: 8 servings

Gluten Free Cookie Crust

1-1/2 cups crushed gluten free vanilla cookies (I use which I buy in bulk from to save money)

1/4 cup sugar

1/2 cup (one stick) melted butter

Pre-heat oven to 375 degrees. Mix butter, sugar, and crumbs together and press into a 9 inch pie plate. Bake 8 minutes. Cool on a wire rack. Fill with your favorite no bake filling. Yield: One 9 inch pie crust.

*Recipe adapted from Light & Tasty magazine

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