Strawberry Cream Pie

Strawberry pie is a summer staple at almost any get together.  Being on Trim Healthy Mama or living a low carb lifestyle doesn't have to change that.  I've not had a strawberry pie in three years and this year I was determined to change that by coming up with a recipe on my own.  In the winter, I made a Fruity J-e-l-l-o and this made my wheels start to turn when it comes to making a strawberry pie.  That thick, red, sugary filling just isn't an option if you are watching your sugar and I sure am!   I kept thinking of how I could use gelatin in a recipe and it worked!  I am so pleased and quite a few folks at church agreed that it was a keeper. strawberrycreampie Are you excited now?  This picture makes me want to dive into that pie and take a HUGE bite!  Let me get you a slice with some hot coffee or tea and we'll have a nice chat. strawberrypieslice Ingredients: Pie Crust: Bake one pie crust of your choice.  I used All Day I Dream About Food's Low Carb Press in Pie Crust.  There are some great pie crust recipes in the THM cookbook as well on pages 323-235. Let it cool completely. Strawberry Pie filling:
  • 2 cups of frozen strawberries
  • 2 cups of water
  • 1 tsp vanilla
  • 5 tsp THM Just Gelatin (you can use Knox too, but use about 4 tsp)
  • 1 Tbs Super Sweet Blend(or another on-plan sweetener)
  • 1 quart of diced, fresh strawberries (that was plenty for my pie crust, you can add more if you need too.)
CreamTopping:
  • 1/2 cup whipping cream
  • 4 oz. 1/3 less fat or full fat cream cheese, room temperature
  • 1/2 tsp vanilla
  • 1 tsp Super Sweet Blend
Directions: 1.) Heat the water mixed with the gelatin until almost to a boil.  Whisk it together well. (I've also used unsweetened almond milk just fine.) I heated mine for 2½ minutes in the microwave, but you can easily use the stove top. 2.) Cut the fresh berries and fill up your pie crust.  I used one quart, but you can use more if you need them.  I didn't want them higher than my crust. 3.) In a large Ninja or Bullet cup, add frozen berries, vanilla and sweetener. Pour the HOT liquids/gelatin mix in the Ninja cup over the berries and process until the berries are smooth and not chunky.  I tasted this before I pour it over the berries to add sweetener and process a few seconds more if it's not sweet enough for you.  Pour over the fresh berries in the pie crust, but don't pour it over the edge of the crust. Refrigerate until set or overnight. I had a little extra gelatin/berry mix left over that I put in my refrigerator to set up for later. It's a yummy strawberry jello.  Check out Briana's Gelatin experiment to understand the differences in THM, Great Lakes and Knox Gelatin. 4.) Mix up the topping in a blender or Ninja and layer it on top of the set pie.  (I taste this mix as well and adjust sweetener if I need more.) Refrigerate or serve at this time.  Makes 8 pieces. **Please know that everyone has a different idea of what sweet enough is.  Some like little sweetener and some like it super sweet!  Start small and add a little at a time to get it how you like it!  I always, always do that when I'm making a new recipe whole pie
Strawberry Cream Pie
Recipe Type: THM Dessert
Author: Jennifer Griffin
Prep time:
Cook time:
Total time:
Serves: 8
This summery, strawberry cream pie is a lovely dessert that won't leave your sugar levels soaring!
Ingredients
  • Pie Crust:
  • Bake one pie crust of your choice. I used All Day I Dream About Food's Low Carb Press in Pie Crust. There are some great pie crust recipes in the THM cookbook as well on pages 323-235. Let it cool completely.
  • -------------------------------------------------
  • Strawberry Pie filling:
  • 2 cups of frozen strawberries
  • 2 cups of water
  • 1 tsp vanilla
  • 5 tsp THM Just Gelatin (use 4 tsp or so if using Knox)
  • 1 Tbs Super Sweet Blend(or another on-plan sweetener)
  • 1 quart of diced, fresh strawberries (that was plenty for my pie crust, you can add more if you need too.)
  • --------------------------------------------
  • CreamTopping:
  • 1/2 cup whipping cream
  • 4 oz. 1/3 less fat or full fat cream cheese, room temperature
  • 1/2 tsp vanilla
  • 1 tsp Super Sweet Blend
Instructions
  1. Heat the water mixed with the gelatin until almost to a boil. Wish it together well. (I've also used unsweetened almond milk just fine.) I heated mine for 2½ minutes in the microwave, but you can easily use the stove top.
  2. Cut the fresh berries and fill up your pie crust. I used one quart, but you can use more if you need them. I didn't want them higher than my crust.
  3. In a large Ninja or Bullet cup, add frozen berries, vanilla and sweetener.
  4. Pour the HOT liquids/gelatin mix in the Ninja cup over the berries and process until the berries are smooth and not chunky. I tasted this before I pour it over the berries to add sweetener and process a few seconds more if it's not sweet enough for you. Pour over the fresh berries in the pie crust, but don't pour it over the edge of the crust. Refrigerate until set or overnight. I had a little extra gelatin/berry mix left over that I put in my refrigerator to set up for later. It's a yummy strawberry jello.
  5. Mix up the topping in a blender or Ninja and layer it on top of the set pie. (I taste this mix as well and adjust sweetener if I need more.) Refrigerate or serve at this time. Makes 8 pieces.
Special Note:
  • As written above, this pie is an "S"/Low Carb pie.
  • The strawberry pie filling is a Fuel Pull.   The cream topping could be changed to a sweetened, vanilla greek yogurt instead of the "S" topping that I have on mine.  You could also do a cottage cheese whip style topping with low fat cottage cheese.  You can easily make this any of the three THM fuels.  Just leave out the crust for a Fuel Pull or E dessert.
I hope you enjoy this summery, strawberry pie!  I am so excited to share it with you.  You all are such a huge blessing to me. Love- Jen *This post may contain affiliate links.  It costs you NOTHING extra, but helps me keep my site up and running.

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

40 Responses to “Strawberry Cream Pie”

  2. Toni

    Looks awesome. 🍰❤️ I can’t wait to try this. Thanks for sharing this.

  3. Charlene

    I am just getting started on my THM journey, but was trying to figure out how to work in some strawberry pie without going off plan. I will pin this and try it this weekend. Thanks!

  6. Rebecca

    This is my husband’s favorite pie. Can’t wait to try it!

  8. GrammaH

    This sounds YUMMY!!! Strawberries just put on the grocery list! On your instruction list #1…guessing “Wish it together well” should be “Whisk it together well.”? 🙂

  10. Jackie Kraber

    DO you have to use Swerve for the crust? Or can you use THM sweetner?

  11. LeeAnne

    Is it possible to use fresh strawberries instead of frozen. I am not a fan of frozen fruit. It looks so good!! Thanks for sharing this recipe!!

    • godzgaljen@gmail.com

      The berries in the pie are all fresh. The berries that make the jello aren’t. I use frozen fruit because mixing the cold with the HOT/gelatin make the jello set. 🙂 Hope that makes sense.

  12. Hannah

    : ( I read how long it was to make it, not realizing it has to set overnight, sadly I made this to go to a party today and realized I can’t bring it. Also, I used my blender and it turned the strawberry gello mix into a froth, wondering how that will turn out

    • godzgaljen@gmail.com

      Should turn out fine after it’s set up. I’m sorry you didn’t make it far enough in advance. It may have set up in 2 or 3 hours. I hope it turned out well for you when you did get to eat it.

  13. Debbie

    When I mix up the frozen strawberries with the water/gelatin mixture, it gets all frothy. How can I prevent that or is that just how it is?

      • Monica

        Mine too! I used Knox Gelatin and followed what the recipe said (it said to half the amt of gelatin if using Knox) it never set for me 🙁

  14. joyce

    this sounds delicious! is there a way you can resize the printable recipe to include the notes that you listed for making it e/s/fp? it would be helpful if they were included in the recipe when i print it. thank you for your yummy recipes! i just made the cottage banana whip today 🙂

    • godzgaljen@gmail.com

      It’s the only size available. 🙁 Sorry, Joyce!

  15. Katelin

    Made it yesterday and as an FYI to other pie makers, I used my regular gelatin (not THM version) and I used 4 tsp and it didn’t set up. That said, I do live in Ukraine, where the gelatin isn’t even Knox. 😉 The flavor was yummy and I am enjoying the runny version. Next time I will add the full 5 tsp (and maybe even a bit more, in my case.)

  16. Natalie

    You think I could do this in a 9×13? Planning on making this for our 4th of July celebration 😊

    • godzgaljen@gmail.com

      I’d say 9 by 9 or you could double it for a 9 by 13. 🙂

  17. Tracey

    I wish I had used 5 tsp of Knox gelatin. My pie has been in the fridge 3 hours and still has not set. Just be aware of you make this with Knox, you might need to use more gelatin. Is there anyway to salvage the pie. So many expensive ingredients. 🙁

    • godzgaljen@gmail.com

      Briana did a great article a week or two ago on gelatin comparisons! I just sat and read it today. We all thought previously that Knox was half the amount of THM’s or Great Lakes. It looks like it’s NOT half..but closer in comparison. Everyone who’s made it still loved the taste even if it wasn’t as set up as mine was. I’ll edit the amount of Knox for sure.

  18. Marilyn Myers

    Have you tried this with Agar instead of gelatin?

    • godzgaljen@gmail.com

      No…I’ve never tried agar in anything. Sorry…

  19. Christie G

    I have my pie in the fridge! I’m so excited for dessert tonight!

    In your pics, the inside of your pie looks to be a lovely red. Mine is more of a milky pink color. Any ideas on how to get the red?

  20. Ariel

    This looks great! Would it be possible to use liquid stevia? If so, how much? Since it’s not a baked recipe, stevia might work but I don’t use my liquid stevia enough to know how much would be equivalent to a different THM sweetener.

    • godzgaljen@gmail.com

      I’m sorry…I’ve not used liquid stevia to know what to tell ya. 🙁

  22. Alalia

    I am thrilled with this pie. Made it for the family and they loved it too! Thank you for sharing this recipe, I no longer miss my “diabeetus” strawberry pie 🙂 And yes, I misspelled it on purpose 🙂

comments are closed

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