Gluten-Free Pineapple Dream Pie, GF

By MaryEllen

This scrumptious pie tastes like a frozen tropical drink and it’s every bit as refreshing.
With only a few ingredients, this pineapple pie recipe is easy to whip up. Serve it with whipped topping and fresh berries, if desired.

Ingredients

• Crust
• 1cup1 cup finely crushed gluten-free graham crackers
• 3tablespoons3 tablespoons sugar
• 2tablespoons2 tablespoons butter or dairy-free alternative, melted, more as needed
• Filling
• 1(20-ounce) can1 (20-ounce) can crushed pineapple in 100% juice, undrained
• 1(13.5-ounce) can1 (13.5-ounce) can coconut cream
• 2tablespoons2 tablespoons pure maple syrup
• 1/2teaspoon1/2 teaspoon pure vanilla extract

Details

Servings 6
Adapted from glutenfreeandmore.com

Preparation

Step 1

Preheat oven to 350°F.

2. To make the crust, combine graham cracker crumbs, sugar, and butter in a small bowl, stirring with a fork until combined. Squeeze some mixture between your fingers to see if it holds its shape; if it’s too crumbly, add more melted butter until mixture holds together. Press over the bottom and up the sides of a 9-inch pie plate or over the bottom of a springform pan. Place in preheated oven and bake 10 minutes. Remove from oven and let cool.

3. To make the filling, place crushed pineapple (with juice), coconut cream, maple syrup and vanilla in a large mixing bowl and whisk together until combined. Pour into cooled crust.

4. Place pie in freezer 2 to 3 hours until firm. If frozen overnight, set pie out at least 30 minutes before serving to soften slightly before slicing.
Pie yield 8 slices. Each slice contains 262 calories, 16g total fat, 13g saturated fat, 0g trans fat, 13mg cholesterol, 55mg sodium, 29g carbohydrate, 1g fiber, 22g sugars, 2g protein, 15Est GL.