Search
by Ingredient

Frozen Strawberry Cream Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

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 servings

Prep

10 min

Cook

15 min

Ready

4 hrs

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)

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

  1. Preheat oven to 325℉ (160℃) F
  2. Combine all dry ingredients
  3. Add butter and vanilla
  4. Knead well
  5. Place in a buttered pie dish
  6. Bake 15 minutes until almost brown

I used a fork to try and make it look all fancy but it's definitely not needed

Now for the filling

  1. Mix cream cheese, whipped cream, milk and powdered sugar to blended well, set aside (keep cool)
  2. Once pie crust is cooled, add ½ of the canned pie filling
  3. Top with the cream cheese mixture you set aside
  4. Put in freezer for 4 hours to harden
  5. Slice and enjoy making sure you put any remainder back in the freezer
 Before placing in the freezer
The hubs, oldest and I ate half of it as soon as it was ready


* not incl. in nutrient facts Arrow up button

Comments


 

 

 

Email this recipe