This is a great dish for entertaining because it can be made ahead and topped with berries just prior to serving.

Recipe by Oxmoor House August 2011


Recipe Summary

9 servings (serving size: 1 wedge and about 1/4 cup strawberries)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.

  • Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.

  • Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.

  • Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.

Chef's Notes

We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

316 calories; fat 21.3g; saturated fat 7.1g; mono fat 7.7g; poly fat 3.8g; protein 3.6g; carbohydrates 26.8g; fiber 2.4g; cholesterol 28mg; iron 0.6mg; sodium 186mg; calcium 37mg.