Here’s a light and delicious no-bake recipe for a refreshing summer pie. Make Gluten-Free Frozen Strawberry Pie several days in advance and keep it in the freezer — a real convenience when you’re planning a summer gathering!
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6-8 servings
- 3 – 8 ounce cartons strawberry yogurt
- 3/4 cup whipping cream
- 6 tablespoons cane sugar, divided
- 2 teaspoons vanilla extract, divided
- 1/2 teaspoon salt
- 2 cups sliced fresh strawberries
- 1 9-inch gluten-free prepared graham cracker pie crust recipe
Whip 3/4 cup of whipping (heavy) cream with 3 tablespoons sugar and 1 teaspoon of vanilla extract until stiff peaks form.
Empty yogurt containers into a separate bowl. Stir in remaining 3 tablespoons sugar, 1 teaspoon of vanilla and salt. Stir to dissolve sugar.
Fold the whipped cream into the yogurt mixture until blended. Fold in fresh sliced strawberries. Use a spatula to fill prepared gluten-free graham cracker crust with yogurt filling. Mound mixture towards the center with a spatula.
Place on a small sheet pan and freeze until firm. Lightly cover with plastic wrap when completely frozen and leave in freezer until ready to serve. Thaw for about 10 minutes before cutting and serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.