Fresh Strawberry Ginger Pie With Gluten Free Crust

Name: Fresh Strawberry Ginger Pie With Gluten Free Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SNICKERDOODLE CRUST; 1/4 cups Almonds; 1 package Udi's Gluten Free Snickerdoodle Cookies, 8 Ounce Size; 1/4 cups Melted Butter; FOR THE FILLING:; 3 pounds Strawberries, Hulled And Halved; 1/3 cups Crystalized Ginger, Chopped; 3/4 cups Strawberry Jam; 1-1/2 teaspoon Powdered Gelatin; 1-1/2 teaspoon Cornstarch; 1 pinch Salt; Whipped Cream, For Garnish

Servings: persons

FOR THE SNICKERDOODLE CRUST
1/4 cups Almonds
1 package Udi's Gluten Free Snickerdoodle Cookies, 8 Ounce Size
1/4 cups Melted Butter
FOR THE FILLING:
3 pounds Strawberries, Hulled And Halved
1/3 cups Crystalized Ginger, Chopped
3/4 cups Strawberry Jam
1-1/2 teaspoon Powdered Gelatin
1-1/2 teaspoon Cornstarch
1 pinch Salt
Whipped Cream, For Garnish

1
Preheat the oven to 375 F.
2
Place the almonds in a food processor. Pulse until finely ground. Add the snickerdoodle cookies and pulse until ground to crumbs.
3
Pour the melted butter over the crumbs and pulse to combine.
4
Dump the mixture into a greased pie pan. Gently press the crumb mixture up the sides and evenly over the bottom of the pan. Bake for approximately 10 minutes, then remove it from the oven and place it into the fridge to cool.
5
Meanwhile, hull the berries and slice them in half. Slice the really big berries into thirds. Place them in a large bowl. Add the chopped ginger to the berries and toss.
6
Place the strawberry jam, gelatin, cornstarch and salt in a small microwave-safe bowl. Mix until well combined. Place in the microwave and cook for 1 1/2 to 3 minutes until boiling. Watch it carefully. Once boiling, remove from the microwave and pour over the berries. Mix well.
7
Fill the pie crust with the fresh berry mixture. Gently shake to settle everything into the crust. Place in the fridge for 3 hours to set.
8
Serve cold with lots of fresh whipped cream!
9
Crust recipe from rachelmariemartin.blogspot.com.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SNICKERDOODLE CRUST, 1/4 cups Almonds, 1 package Udi's Gluten Free Snickerdoodle Cookies, 8 Ounce Size, 1/4 cups Melted Butter, and more.

Yes, Fresh Strawberry Ginger Pie With Gluten Free Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Strawberry Ginger Pie With Gluten Free Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions