By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 2
325 cal · 35 min
Strawberry Pie a la Mode for Two
Recipe GLPR43acb623c81455
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Average rating: 3.8 (1)
A rustic, gluten-free strawberry pie with a delicate almond flour crust and bright fresh strawberry filling, perfectly sized for two. Topped with a scoop of creamy vanilla coconut ice cream. Ready in about 35 minutes from start to finish.
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Ingredients
½ cup almond flour
½ tsp gelatin
2 tbsp ghee or grass-fed butter
1 tbsp honey
pinch sea salt
½ cup fresh strawberries
½ tsp vanilla extract
Directions
Preheat oven to 325°F. Lightly coat a 4-inch ramekin or small baking dish with a bit of ghee or butter.
In a small bowl, whisk together the almond flour, honey, melted ghee, vanilla extract, and sea salt until the mixture resembles damp sand and holds together when pressed.
Press the crust mixture firmly and evenly into the bottom and up the sides of the prepared ramekin, using the back of a spoon to create an even layer.
Bake the crust for 10 minutes until lightly set and pale golden.
While the crust is baking, place the fresh strawberries in a food processor and pulse until they break down into a chunky sauce with some whole berry pieces remaining.
Transfer the processed strawberries and honey to a small saucepan and cook over medium heat, stirring frequently, until the mixture reaches a gentle simmer for about 1 minute.
Remove the filling from heat and stir in the gelatin until completely dissolved and smooth.
Remove the crust from the oven and gently press down the bottom with the back of a spoon to create an even surface.
Carefully pour the warm strawberry filling into the crust, spreading evenly.
Return the pie to the oven and bake for 10 to 12 minutes until the filling is set but still slightly jiggly in the very center.
Remove from the oven and allow to cool to room temperature, about 10 minutes. Serve warm or chilled, topped with a scoop of vanilla coconut ice cream if desired.
Comments
The 35-minute estimate omits crust chilling time—you're looking at 2 to 3 hours total, a real difference for weeknight cooking. Almond flour is standard at Harris Teeter and Kroger, but ghee (clarified butter) means a trip to Walmart or Food Lion's specialty aisle; it's not a staple impulse buy. At roughly $8–12 per jar, ghee drives the cost per serving noticeably higher than a butter-based crust would, and the gelatin-set filling skews the technique toward precision over comfort cooking. This works beautifully for a planned dessert for two, and North Carolina strawberries in season are a genuine win—just budget the ghee stop and the afternoon timing if you want it same-day.
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