Gluten-Free Strawberry Cream Pie

Instructions

• 1.

  Preheat oven to 375 F

• 2.

  For the crust; using a food processor, combine almond flour, brown rice flour, sweet sorghum flour, and coconut sugar. Add butter and pulse until blended, the butter should be about the size of small peas. Add ice water one tablespoon at a time and pulse until the mixture is moist and should stick together if you pinch it. I used 3 tablespoons

• 3.

  Press the mixture into a 9-inch pie dish including along the sides and place in the freezer for 10 minutes. After 10 minutes, bake for 15 - 18 minutes until the edges start to brown

• 4.

  For the custard cream; While the crust is baking, using a large non-stick saucepan, whisk together milk, coconut sugar and tapioca until smooth. Cook while stirring over medium-high heat until thickened

• 5.

  In a small bowl mix eggs and vanilla. Stir about a half a cup of hot custard into the eggs and return the egg mixture back to the saucepan. Bring to a gentle boil and cook for 1 minute while stirring. Remove from the heat and stir in butter until melted. Set aside to cool for 15 minutes

• 6.

  Spread half of the custard into the crust. Arrange strawberry slices starting from the middle over the custard. Save some strawberry slices for garnish. Pour remaining custard over the strawberries. Refrigerate for 8 hours or overnight

• 7.

  Just before serving, spread the pie with whipped cream and garnish with fresh strawberries