My husband doesn’t often enjoy my “special” recipes but this is one he flips over. Its one of his favorite things about strawberry season. Over the years, I’ve tried a number of different pie crust recipes trying to develop a really tasty, flaky, gluten-free pie crust. I haven’t been very successful. I’ve found the tastiest gluten-free pie crust, but not sugar-free, in my local supermarket’s frozen-food section, Wholly gluten-free by Wholly Wholesome. Although not sugar-free, it has a very low amount of sugar, just 2 grams per serving.
Pre-bake pie shell in 375 degree oven following directions on the reverse of the label. Let cool. While that’s cooling make the cream:
Put in a 2 quart pot:
- 1 1/2 cups rice milk, or your favorite non-dairy milk [DO NOT use soymilk]
- 3/4 cup granulated fructose or 1/2 cup agave nectar, or 1 Tablespoon stevia
Bring to a boil. While its heating, blend:
- 1/2 cup of your non-dairy milk with
- 2 tablespoon cornstarch
When the milk is boiling, whisk in the cornstarch slurry and continue whisking until the mixture thickens. Take off the heat and add:
- 2 teaspoons vanilla extract
- 2 tablespoons of your favorite margarine
Blend until well mixed and margarine has melted. Cool. When the cream is almost cold, pour into the baked pie shell and refrigerate until thoroughly chilled.
You can either use one cup of strawberry jam as a topping for this cream, or use the following:
In a small pot mix
- 1 cup mashed strawberries
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
Cook, stirring constantly, until mixture comes to a boil. If you remove this from the heat when it starts to thicken instead of waiting for a boil, you’ll have a looser topping like mine above. If you let it boil, you’ll have more like a the strawberry jam consistency.
Top with your favorite non-dairy whipped topping or you can decorate with strawberry cream cheese frosting.