Fresh Strawberry Ginger Pie
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Fast, easy and SO DELICIOUS! But be sure to allow time for the pie to chill before serving!

Course: Dessert
Servings: 8
  • 8-10 oz Snickerdoodle or shortbread cookies
  • 1/3 C almond flour (1/4 C whole almonds, ground)
  • 1/4 C butter melted
  • 2 Qts Agriberry Farm strawberries rinsed, patted dry and hulled
  • 1/3 C crystallized ginger + extra for the top finely chopped
  • 1 jar Agriberry Farm strawberry jam
  • 1 1/2 t powdered unsweetened gelatin
  • 1 1/2 t corn starch
  • Pinch of salt
  • Fresh Whipped Cream
  1. Preheat the oven to 375 degrees F.
  2. Place the cookies in the bowl of a food processor; pulse until ground to crumbs and add almond flour. Pulse to combine.

  3. Pour the melted butter over the crumbs; pulse to combine. Dump the mixture into a greased pie pan. Gently press the crumb mixture up the sides and evenly over the bottom of the pan. Bake for approximately 10 minutes; place in the fridge to cool then cool.

  4. While the shell is baking and cooling, slice the berries into a large bowl. Add the chopped ginger and gently toss.

  5. Place the strawberry jam, gelatin, cornstarch and salt in a small microwave-safe bowl. Mix until well combined. Place in the microwave and cook for 1 1/2 to 3 minutes until boiling. Watch carefully. Once boiling, remove from the microwave and pour over the berries. Mix well.
  6. Fill the pie crust with the filling mixture. Gently shake it side-to-side to settle. Place in the fridge for 3 hours to set. Serve cold with lots of fresh whipped cream!

Recipe Notes

Yields 8 slices.