Recipe Details
Nutrition Per Serving
estimated
Gluten-Free Cherry Almond Cream Pie
This delightful gluten-free cherry almond cream pie features a flaky cookie crust, creamy almond layer, and a fresh cherry topping. Perfect for a rich and refreshing dessert experience.
Ingredients
Instructions
Preheat your oven to 350°F (175°C). In a bowl, mix gluten-free shortbread crumbs with melted butter, sugar, and a pinch of salt. Press this mixture evenly into a 9-inch pie plate. Bake the crust for 10-12 minutes, then let it cool completely.
In a mixing bowl, beat the cream cheese, sugar, egg, vanilla extract, almond extract, and a pinch of salt until smooth. Spread this creamy mixture over the cooled crust and bake at 350°F (175°C) for another 10-12 minutes, or until it's barely set. Allow it to cool completely.
In a pan, whisk together the sugar and cornstarch. Add the tart cherries and lemon juice, cooking over medium heat. Stir continuously until the mixture becomes thick, glossy, and translucent, approximately 5-7 minutes. Let it cool slightly, avoiding pouring it hot.
Once the almond cream layer is set and cooled, spread it in the crust. Chill the pie for 15 minutes, then add the cooled cherry topping. Refrigerate for about 4 hours or until set before serving.
Recipe from Cookbook Hub - www.cookbookhub.org