Gluten-Free Strawberry Pie
Happy National Strawberry Day! Here’s a simple pie that needs only 5 minutes of baking for the crust.
4 oz cream cheese, room temperature 1 1/2 c part-skim ricotta cheese, room temperature 3/4 c + 2 Tbsp confectioner sugar 1 tsp orange liquer 1 tsp orange extract 1 lb fresh strawberries 1 Tbsp granulated sugar dark chocolate for shaving on top
1 1/2 c gluten-free cookie crumbs 5 Tbsp melted butter 2 tbsp coconut sugar
Before you do anything, take the cream cheese out of the refrigerator. It must be room temperature or your pie will be lumpy. I left mine out for 3 hours. Don’t worry as much about the ricotta, it can go in the microwave for 30 seconds to take the chill off.
Make the crust
Pre-heat the oven to 350°
I used 3/4 of a bag of Mi-Del Gluten-Free Arrowroot Cookies. You can use any plain vanilla gluten-free cookies. Grind them to fine crumbs in the food processor. If you don’t have a food processor, put them in a zip top bag. Place a towel over the bag and roll over it with a rolling-pin.
Transfer the crumbs to a bowl, stir in the sugar, then add the melted butter and stir well. It will not come together completely, that’s ok. Pour the mixture into an 8″ pie pan. Start at the middle and press the crumbs down level and then up the sides of the pan.
Bake for 5 minutes, then set it aside to cool. Turn off the oven, baking is done!
Make the filling
Microwave the ricotta cheese for 20-30 seconds if it’s cold. Use an electric mixer to beat the cream cheese and confectioners sugar. Start on low speed to avoid a sugar spray. Once it’s somewhat combined turn up the speed and mix until smooth. Add the ricotta cheese, orange liquer and extract and beat until smooth.
Pour the filling into the cooled crust and place in the refrigerator for 1 hour. If you are making the pie ahead of time, save this step for no more than an hour before serving.
Rinse the strawberries and cut off the stems. Pick out four large ones that are the same or close in size. Cut those four into 4 wedges for the outside edge of the pie. Cut the remaining into round slices about 1/4″ thick. Place the slices only, not the wedges, into a small bowl, sprinkle with 1 Tbsp granulated sugar and stir.
Frame the outside edge of the pie with the strawberry wedges. Place the sliced strawberries in the center. Top with shaved dark chocolate.