Fresh strawberry slices topped on Rice Chex® cereal crust for an easy pie recipe – a perfect dessert treat.
cups Rice Chex™ cereal
cup sunflower or canola oil or melted ghee
tablespoons potato starch flour
lb fresh strawberries, sliced (about 5 cups)
container (13.5 oz) gluten-free glaze for strawberries
Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).
In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until incorporated. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.
Garnish slices with a dollop of whipped cream, if desired. Soy whipped cream is available for those avoiding dairy products.
Look for the glaze for strawberries in the produce section at the grocery store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.