National Pie Day-Gluten Free Style

To my readers, whom I greatly appreciate, I must say sorry for the long absence of posts; it has definitely been a while since I have written. Between holiday preparations, out of town travelling, and a hectic work schedule, December and January have been pretty busy for me. But I do plan on getting back into a regular routine of posting. So hopefully you have not given up on me just yet :)

January 23rd is National Pie Day!!! It is a great day to enjoy some delicious gluten free pie. I of course would normally recommend my favorite gluten free pie....PEANUT BUTTER CREAM CHEESE PIE with a delicious CHOCOLATE CRUST which I posted about in October. But, considering the recent peanut butter recall, I think maybe I should recommend another delicious option.

It is an easy, no-bake, no-fuss, no gluten, CHEESECAKE PIE.

Filling:

1- 8 oz. package of softened Cream Cheese
1 cup Powder Sugar
1 regular sized tub of Cool Whip Free (less sugar, less fat, just as creamy and sweet)

With electric beaters mix cream cheese and sugar until smooth, fold in Cool Whip.

Pie Crust:

Option 1:

1 and 3/4 cup Crushed Gluten Free Cereal....Can be Rice Chex, Pooh and Tigger cereal, Cocoa Pebbles cereal, etc...whatever flavor you prefer.
1/2 cup Brown Sugar
1/4 cup Melted Margarine

Stir crushed cereal and sugar in bowl until evenly mixed. Add melted margarine and stir thoroughly. Spoon into a pie pan, and pat gently in order to adequately spread out the mixture. Bake on 350 degrees for 5 to 7 minutes. Remove and let cool.

Option 2:

1 and 3/4 cup of your Favorite Gluten Free Cookie crushed. Boxed cookies are generally more crisp and crunchy than homemade, and therefore work better...Mi-Del's gluten-free ginger snaps, pecan shortbread, or animal cookies will work great.
1/4 cup Melted Margarine

Thoroughly stir crushed cookie and melted margarine. Spoon into a pie pan, and pat gently in order to evenly spread out the mixture. Bake on 350 degrees for 5 to 7 minutes. Remove and let cool.

Once crust is completely cooled, simply scoop cream cheese filling into the pie crust, spread, and refrigerate. It is good any time, but best if given the chance to set up for a few hours. This gluten free cheesecake is truly scrumptious! It's a great way to celebrate NATIONAL PIE DAY!!