And of course, naturally gluten free. This pie is make almost entirely of fruit, save for a few other natural ingredients. It’s a light dessert and perfect for hot summer weather.
Strawberry Cream Pie (Dairy and Sugar Free)
4 large ripe strawberries
3 small ripe bananas
1 tsp pure vanilla extract
1 tsp liquid stevia (NuNaturals Alcohol Free)
1 1/2 cups unsweetened almond milk
1 pack gelatin
3/4 cups raw or roasted (unsalted) peanuts, chopped
About 10 large strawberries for ‘crust’
More strawberries and banana for garnish
In a blender, add the 4 large strawberries, bananas, almond milk, vanilla extract and stevia. Blend well until it’s very smooth. Then, while the blender is on, slowly add the powdered gelatin. Blend for an additional 1 to 2 minutes. Pour the mixture into a sauce plan and cook on low heat for about 10 minutes.
In a medium pie pan (I used a 12″), add the chopped peanuts. Make sure they are evenly distributed along the bottom of the pan. After washing the remaining strawberries, remove the stems and then slice them in half. Lay the strawberries along the edge of the crust with the sliced side facing out.
Finally, pour the fruit mix into the pie pan. Do this slowly and carefully. I used a ladle to pour in small amounts at a time. Doing this will help the peanut crust from being displaced.
Put this into the fridge and let cool for about 2 hours. At that point, it won’t have completely set, but you can add any garnish that you’d like. Let it cool for an additional hour and then it’s ready to serve! Always keep the pie cool, as it will loose it’s firm texture if it’s not chilled.
The flavor of this pie is fantastic. I was especially happy with the way the peanut ‘crust’ complimented the sweet fruit.
This recipe is linked to Sugar Free Sunday, Seasonal Sunday, My Meatless Mondays, Midnight Maniac Meatless Mondays, Just Another Meatless Monday, Tempt My Tummy Tuesday, Tuesday at the Table, Delicious Dishes, Slightly Indulgent Tuesday, Tasty Tuesday, Gluten Free Wednesday, Real Food Wednesday.