Fresh Strawberry Pie with Ginger
Fresh Strawberry Pie with Ginger takes around 40 minutes from beginning to end. This recipe serves 8. For $3.09 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 7g of protein, and 23g of fat. Mother's Day will be even more special with this recipe. 632 people have tried and liked this recipe. It is brought to you by A Spicy Perspective. Head to the store and pick up crystallized ginger, whipped cream, cookies, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes include Fresh Strawberry Pie, Fresh Strawberry Pie, and The Best Fresh Strawberry Pie.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup almonds (1/3 cup almond flour)
1/4 cup melted butter
1 package Udi's Gluten Free Snickerdoodle Cookies
1 1/2 tsp. corn starch
1/3 cup chopped crystallized ginger + extra for the top
1 1/2 tsp. powdered unsweetened gelatin
pinch of salt
3 lbs. fresh strawberries
3/4 cup good strawberry jam
Fresh Whipped Cream for garnish
Equipment:
oven
food processor
pie form
frying pan
bowl
microwave
Cooking instruction summary:
Preheat the oven to 375 degrees F.Place the almonds in a food processor. Pulse until finely ground. Add the snickerdoodle cookies and pulse until ground to crumbs.Pour the melted butter over the crumbs and pulse to combine.Dump the mixture into a greased pie pan. Gently press the crumb mixture up the sides and evenly over the bottom of the pan. Bake for approximately 10 minutes, then cool in the fridge.Meanwhile, hull the berries and slice them in half. Slice the XL berries into thirds. Place them in a large bowl. Add the chopped ginger to the berries and toss.Place the strawberry jam, gelatin, cornstarch and salt in a small microwave-safe bowl. Mix until well combined. Place in the microwave and cook for 1 1/2 to 3 minutes until boiling. Watch carefully. Once boiling, remove from the microwave and pour over the berries. Mix well.Fill the pie crust with the fresh berry mixture. Gently shake to settle. Place in the fridge for 3 hours to set.Serve cold with lots of fresh whipped cream!
Step by step:
1. Preheat the oven to 375 degrees F.
2. Place the almonds in a food processor. Pulse until finely ground.
3. Add the snickerdoodle cookies and pulse until ground to crumbs.
4. Pour the melted butter over the crumbs and pulse to combine.Dump the mixture into a greased pie pan. Gently press the crumb mixture up the sides and evenly over the bottom of the pan.
5. Bake for approximately 10 minutes, then cool in the fridge.Meanwhile, hull the berries and slice them in half. Slice the XL berries into thirds.
6. Place them in a large bowl.
7. Add the chopped ginger to the berries and toss.
8. Place the strawberry jam, gelatin, cornstarch and salt in a small microwave-safe bowl.
9. Mix until well combined.
10. Place in the microwave and cook for 1 1/2 to 3 minutes until boiling. Watch carefully. Once boiling, remove from the microwave and pour over the berries.
11. Mix well.Fill the pie crust with the fresh berry mixture. Gently shake to settle.
12. Place in the fridge for 3 hours to set.
13. Serve cold with lots of fresh whipped cream!
Nutrition Information:
covered percent of daily need
