Frozen Strawberry Cream Pie
This yummy, quick and easy treat is perfect for summer days or even when stuck inside during the cold months. This was something I used to make for family parties all the time. Before going Gluten free, I would just buy the premade graham cracker crust so there was no baking and it literally took 5 minutes to throw together. All I had to do was make a few hours ahead for it to set and be done. But I must admit, this new adaption, using Almond four taste even better!
Yield
12 servingsPrep
10 minCook
15 minReady
4 hrsIngredients
For Crust:
1 1/2 cup Almond Flour
4 tbsp Sugar
3 tbsp melted Butter
1/4 tsp xantham gum
1/4 tsp vanilla
Pinch of salt
For Filling:
4 oz Cream Cheese
4 oz Whipped Cream
1/2 cup Milk
1/4 cup Powdered Sugar
Half of a can of Strawberry filling (for time sake)
Ingredients
For Crust:
1 1/2 cup Almond Flour
4 tbsp Sugar
3 tbsp melted Butter
1/4 tsp xantham gum
1/4 tsp vanilla
Pinch of salt
For Filling:
4 oz Cream Cheese
4 oz Whipped Cream
1/2 cup Milk
1/4 cup Powdered Sugar
Half of a can of Strawberry filling (for time sake)
Directions
Make pie crust first then stick in freezer to cool a bit
- Preheat oven to 325℉ (160℃) F
- Combine all dry ingredients
- Add butter and vanilla
- Knead well
- Place in a buttered pie dish
- Bake 15 minutes until almost brown
Now for the filling
- Mix cream cheese, whipped cream, milk and powdered sugar to blended well, set aside (keep cool)
- Once pie crust is cooled, add ½ of the canned pie filling
- Top with the cream cheese mixture you set aside
- Put in freezer for 4 hours to harden
- Slice and enjoy making sure you put any remainder back in the freezer
