Fresh Strawberry Ginger Pie With Gluten Free Crust

• FOR THE SNICKERDOODLE CRUST
• 1/4 cups Almonds
• 1 package Udi's Gluten Free Snickerdoodle Cookies, 8 Ounce Size
• 1/4 cups Melted Butter
• FOR THE FILLING:
• 3 pounds Strawberries, Hulled And Halved
• 1/3 cups Crystalized Ginger, Chopped
• 3/4 cups Strawberry Jam
• 1-1/2 teaspoon Powdered Gelatin
• 1-1/2 teaspoon Cornstarch
• 1 pinch Salt
• Whipped Cream, For Garnish

1. Preheat the oven to 375 F.
2. Place the almonds in a food processor. Pulse until finely ground. Add the snickerdoodle cookies and pulse until ground to crumbs.
3. Pour the melted butter over the crumbs and pulse to combine.
4. 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, then remove it from the oven and place it into the fridge to cool.
5. Meanwhile, hull the berries and slice them in half. Slice the really big berries into thirds. Place them in a large bowl. Add the chopped ginger to the berries and toss.
6. 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 it carefully. Once boiling, remove from the microwave and pour over the berries. Mix well.
7. Fill the pie crust with the fresh berry mixture. Gently shake to settle everything into the crust. Place in the fridge for 3 hours to set.
8. Serve cold with lots of fresh whipped cream!
9. Crust recipe from rachelmariemartin.blogspot.com.

ubc, udi, ubc, filling, strawberries, ginger, ube, powdered gelatin, cornstarch, salt, cream

Taken from tastykitchen.com/recipes/desserts/fresh-strawberry-ginger-pie-with-gluten-free-crust/ (may not work)