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Prep 15min
Total3hr0min
Servings8
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Ingredients
Crust
6
cups Rice Chex™ cereal
1/3
cup sunflower or canola oil or melted ghee
3
tablespoons potato starch flour
1/4
cup sugar
1/4
teaspoon salt
1
egg
Filling
2
lb fresh strawberries, sliced (about 5 cups)
1
container (13.5 oz) gluten-free glaze for strawberries
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Steps
1
Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).
2
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.
3
In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.
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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.
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