Summer Strawberry Pie

My sister-in-law made this Summer Strawberry Pie and brought it to our family gathering. It was DEEE-LISH!!! Never had I seen a pie disappear in minutes! Well, actually I have because I have four brothers. But with this pie, we didn’t tell everyone. We secretly devoured it minus two brothers. Shhhh!

So I made it myself for another family gathering (my hubby’s side), this time altering the pie crust so I can make it low-carb, gluten-free and no refined sugar (or essentially, guilt-free). Same results. It was devoured!


Pie Crust

  • 1-1/2 cups of almond flour
  • 1/4 tsp of salt
  • 1/4 tsp of baking soda
  • 1/4 cup of melted butter
  • 2 tbsp of agave nectar
  • 1 tsp vanilla
  • 1 egg white, beaten (optional)
  1. Preheat oven at 350˚F.
  2. Combine the dry ingredients in a large bowl.
  3. Combine butter, agave and vanilla in a smaller bowl.
  4. Stir the butter mixture into the dry ingredients until it becomes dough.
  5. Press the dough onto the bottom and sides of the pie pan.
  6. Optional Step: Brush the egg white on the bottom and sides of the pie crust.
  7. Bake for 10 minutes.
  8. Cool completely (or overnight) before pouring in filling.

Strawberry Pie Assembly

  • 1-2 baskets of strawberries, washed and cut in quarters (set aside)
  • 1 package of sugar-free strawberry gelatin (Follow the packages instructions and set aside.)
  1. Place strawberries in the pie crust.
  2. Pour the gelatin over the strawberries.
  3. Refrigerate for 2 hours (or until set).

Whipped Topping

  • 3/4 cup of whipping cream
  • 1 tsp of Stevia extract powder or 1 tbsp of Stevia in the Raw
  • 1 tsp of vanilla or almond extract
  1. In a bowl, whip cream and sweetener in a mixer or blender until stiff peaks form.
  2. Place whipped topping in a piping bag and decorate your pie.

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