Gluten-free Raspberry Cream Pie (no-bake)

Total Time
Yields 10 slices

When fresh raspberries are plentiful this summer, take the time to use some in this incredibly delicious gluten-free raspberry cream pie. With it's nutty cookie crust, creamy filling, and raspberry topping, it's the a perfect dessert to make to share with friends and family

Ingredients

Crust

  • 1 2/3 cup cookie crumbs (1 full pkg of Enjoy Life Vanilla Honey Graham Cookies)
  • 1/3 cup chopped almonds
  • 5 Tbsp. melted butter (I used salted)

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 Tbsp. powdered sugar

Filling

  • 1 cup fresh whipped cream
  • 4 ounces cream cheese (half of an 8 oz brick)
  • 1/2 cup powdered sugar
  • 2 tsp. pure vanilla extract
  • 1-1 1/2 tsp. almond extract

Raspberry topping

  • 1/2 cup sugar
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 2 cups fresh raspberries

Additional 1- 1-1/2 cups fresh raspberries for top

Directions

In a small food chopper or food processor, crush the cookies until large crumbs. If you don't have one, you can place the cookies in a sealed freezer bag and roll over them with a rolling pin until crushed.

Place the crumbs and chopped almonds into a bowl. Pour melted butter over and mix with a fork until mixed well. Press into a 9" pie plate that has been sprayed well with non-stick cooking spray. I pressed in bottom and up the sides about 1". Now place pie pan in refrigerator while you prepare the filling.

In a medium bowl, beat the one cup of heavy whipping cream on medium-high speed until soft speaks form. Add the powdered sugar and mix just until mixed in and still has soft peaks. This yields 2 cups. Remove one cup of this freshly whipped cream to use in the filling, and set the bowl with remaining whipped cream in the refrigerator to use later to top slices of pie with.

Filling:

In a large mixing bowl, beat cream cheese powdered sugar, vanilla extract and almond extract on medium speed for 3 minutes, stopping partway through to scrape sides.

Use a spatula to stir in the 1 cup of freshly whipped cream. Stir just until combined. Spread into the crust. Place pie into the refrigerator to chill while you make topping.

In a small saucepan, whisk together the sugar and cornstarch. Switch to using a wooden spoon or rubber spatula and stir in water. Add 2 cups fresh raspberries. Cook over medium-high heat until it boils, then cook and stir for 2-4 more minutes until it's nice and thick. As it cooks, I would use the wooden spoon to crush the berries well, helping to release the natural pectin for thickening and so that the sauce wouldn't be so chunky. 

Remove from heat and let cool at least 15 minutes. Pour onto pie, spreading evenly. Return pie to refrigerator. 

Before serving, decorate pie with additional 1 to 1 1/2 cups of fresh raspberries in any desired pattern. Slice pie and serve with dollops of additional fresh whipped cream that you stored in refrigerator earlier. Enjoy!

This dessert is rich, so I suggest cutting into 10 slices, but you can definitely opt for 8 larger slices if you'd prefer. 

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Recipe Notes

The amount of almond extract will vary a bit depending on preference. Taste it with 1 teaspoon, and if you'd like a little more, up it to 1 1/2. 

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