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Strawberry Cream Pie

Can you believe that Valentine’s Day is coming up? I know right?!? When did it become February? Well, you should totally celebrate with this strawberry cream pie. It’s light, fluff, and sweet without any sugar! You heard me right. I didn’t add any sugar to this pie, and it came out perfect. The jam that you use has more than enough sugar to sweeten the filling.

Strawberry Cream Pie

And to sweeten the deal (pardon my pun) the crust is even grain free and no bake. I will say that the crust is a little bit sticky. I’ve made this crust twice now and like the way it comes out, but it does have a tendency to stick to the side of the dish. I may try to line the dish with almond powder next time to see if that’ll help. If you have any ideas, let me know below! I’m really interested in hearing your opinions.

Strawberry Cream Pie

I took the crust from Texanerin’s Healthier Peanut Butter Pie. I actually made this pie for Thanksgiving and it turned out great! I highly recommend her site and it’s filled with lots of delicious healthy and gluten free recipes. This strawberry pie is a great alternative if you’re looking for a way to cut down on your Valentine’s Day sugar intake. It may be gluten free, but the cream cheese and cool whip filling makes you feel as if your digging into a decadent dessert.

Strawberry Cream Pie

  Strawberry Cream Pie
 
Prep Time: 20 minutes   Total Time: 20 minutes
Makes: 1 pie
 
Ingredients:
For the crust:
1 cup of almonds
10 dates, pitted
2 teaspoons of honey
4 teaspoons of dutch cocoa powder
3 tablespoons of m&ms
1 teaspoon of vanilla
1/8 teaspoon of salt

For the filling:
1 (8 ounce) tub of cool whip
8 ounces of cream cheese
1/4 cup of milk, I used coconut milk
1 cup of strawberry jam
 
Directions:
1) In a food processor, pulse the almonds until they are finely ground. Be careful not to pulse too long or you'll end up with almond butter. Once ground, set the almonds aside.
2) Add the dates to the food processor, and pulse until it forms a paste like consistency. Then add in the remaining ingredients and pulse until combined.
3) Finally, add the ground almonds back in and pulse until combined. Line the pie dish with the crust.
4) In a medium sized bowl, add the cool whip, cream cheese, and jam. Using a hand blender, blend until all is combined and smooth. The filling will begin to fluff up.
5) Scoop the filling into the crust and smooth until it's even. Keep in the fridge until ready to serve. It should be left in the fridge for about 3 hours before it will be served.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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