Strawberry Cheesecake Pie
Strawberry season is in full swing around here! I love my strawberries! This year I was determined to recreate one of our family favorite pies! I was so excited when I got it right on the first try! <3 Of course it is gluten and dairy free!
The coconut sugar will give it more of a cream color than white, but I assure you, it tastes amazing!
So I am going to share the recipe with you! Let me know if you try it and what you think!
Love,
Tracy
Strawberry Cheesecake Pie
Course: Recipes8
servingsIngredients
- Crust
2 bags gluten free shortbread cookies (I used Siete’s)
1/2 cup ghee
- Glaze
1/2 cup strawberries
1/2 cup water
1/3 cup coconut sugar
3 tsp. arrowroot powder
- Filling
2 cups strawberries
- Topping
1/2 cup Kite Hill dairy free sour cream
1 tsp. vanilla
4 oz. kite hill cream cheese
1/4 cup coconut sugar
4 oz. coco whip
Directions
- Blend/crush the cookies. Melt the ghee. Stir the 2 together. Press into an 8″ pie plate. Bake at 350* for 10 min. Cool.
- In a blender combine 1/2 cup of strawberries, water, and 1/3 cup coconut sugar together. Transfer mixture to a pan, and whisk in the arrowroot powder over med. heat. Stir constantly until mixture thickens, about 2-3 min. Allow to cool to room temperature.
- Slice the remaining 2 cups of strawberries and put them in the prepared pie crust. Pour the glaze over the strawberries and gently mix them so the glaze runs down into the strawberries. Set aside.
- Beat the cream cheese, sugar, sour cream, vanilla, and coco whip together until well mixed using the whisk attachment on your mixer. Spread mixture over the strawberries.
- Garnish with strawberries.
- Cover and chill.
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