Tuesday, July 21, 2009

Double Berry Cream Pie - Gluten Free

I have made this delectable gluten free Double Berry Cream Pie faithfully each summer for the past 7 years. When berries are abundant this is the first dessert I think of. My crisp, buttery, gluten free cookie crust pairs perfectly with the sweet cream filling and white chocolate dipped strawberries. The fresh blueberries and whipped cream top this pie with both beauty and great flavors. There are no shortage of oohs and ahs when I bring this beloved dessert to the table. My family and guests alike say it is one of the best pies they have ever had. I have to agree... I just love it! I am confident that I will be proudly passing this recipe down to my daughters, and that is truly sweet.

*For more delicious menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" feature.

Double Berry Cream Pie - Gluten Free

6 squares ( 1 oz. each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 baked and cooled 9 inch Gluten Free Cookie Crust (recipe to follow)

3/4 cup sliced fresh strawberries

1 package (8 oz.) cream cheese, cubed

3/4 cup confectioners sugar

3/4 cup cold milk

1 package (3.3 oz.) instant vanilla pudding mix

1 cup fresh blueberries

Whipped cream for decorating pie (I used canned whipped cream)

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Squirt whipped cream stars (using canned whipped cream) between the strawberries and blueberries. Refrigerate until serving. Yield: 8 servings

Gluten Free Cookie Crust

1-1/2 cups crushed gluten free vanilla cookies (I use EnviroKidz Organic Gluten Free Vanilla Animal Cookies which I buy in bulk from Amazon.com to save money)

1/4 cup sugar

1/2 cup (one stick) melted butter

Pre-heat oven to 375 degrees. Mix butter, sugar, and crumbs together and press into a 9 inch pie plate. Bake 8 minutes. Cool on a wire rack. Fill with your favorite no bake filling. Yield: One 9 inch pie crust.

*Recipe adapted from Light & Tasty magazine


  1. Wow, that looks great. Makes me miss dairy. You really have an eye for composition. Looks like a pie in Gourmet!

  2. Cinde, that looks beautiful and delicious. Thanks for sharing the recipe!

  3. That is a beauty. I will have to try the cookie crust. I have only used the Midel GF gingersnaps for a cheesecake crust and the K-Toos gf "oreo." Never considered a vanilla cookie.

  4. That looks like something my Hubby would love!


  5. Thanks Diane... you made my day!

  6. Thanks so much Diane, and you are more than welcome.

  7. Thanks Wendy. :) The cookie crust recipe tastes great and is very versatile. I keep at least 8 boxes of the cookies on hand because I use this crust so often.

  8. My hubby loves it too Cheryl. :)

  9. What a beautiful pie. I can tell that you put tons of love into your work of art!

    Amy Green
    Simply Gluten & Sugar-Free

  10. Cinde, this looks good...do you think I could use regular chocolate for it, though? I just can't tolerate the taste of white chocolate.

    Your photo is so beautiful! Love the colors.

  11. Thanks Jen! I wouldn't hesitate substituting regular chocolate if you prefer it; it seems like a natural fit with the other ingredients. Give it a try and let me know how you like it. Take care!

  12. That is so sweet Amy... thank you. :) Stop by again soon!

  13. gorgeous! wow, i need to make this!

    ps hello! :)

  14. Hello Becky,

    Thank you for your kind comment... enjoy the pie!

    Cinde :)


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