The best thing about this gluten-free strawberry cheesecake pie is that it is truly rich in nutrition. As you know, gluten-free is what ill people need the most for they really do good to their health.

How about this pie? Ah, it might just be the perfect one. Chewy and dreamy. What else do you want? Just imagine it be your lover? Who yet need a boyfriend? I think a pie is enough, for they will totally love you back.


Strawberry cheesecake pie

<serves for 8 people>

For the pie crust:

Pecans 2 cups
Granulated sugar 1 tablespoon
Sea salt pinch
Unsalted butter 6 tablespoons

1.Heat oven to 350F, take out a 9 inch pie plate, spray with non-stick cooking spray
2.Add sugar, salt and pecans in a food processor and mash them. Add in the melted butter. Using a spoon, press it evenly into the well-prepared pan.
3.Bake for 12-15 minutes until golden and brown. Let cool

For the filling:

Cream cheese 8 ounces
Granulated sugar 1/4 cup
Lemon juice 1 tablespoon
Lemon zest 1 teaspoon
Heavy cream 2 cups

1.Take out a bowl, beat cream cheese and sugar with an electric mixer until smooth and fine. Stir in lemon juice and zest
2.Take out another clean bowl, whip the cream until stiff. Scoop a big part of the whipped cream and mix it into the cheese mixture, then gently add in the rest of the cheese mixture. Place into cooled pie crust
3.Cover a plastic wrap and keep in cold storage for approximately 8 hours

For the topping:

Fresh strawberries 2 pounds
Seedless strawberry jelly 2 tablespoons

1.Cut off all the stems of the strawberries. Place them on top of the filling in concentric circles.
2.Melt the jelly in the microwave for approximately 30 seconds. Sprinkle the melted jelly over the strawberries with a spoon