Paleo Strawberry Panna Cotta Pie is one of the easiest desserts to make and also one of the healthiest! You can feel great about serving this up for dessert, because it’s Completely Sugar Free and full of healthy protein from gelatin.
This Paleo Strawberry Panna Cotta Pie is one of our favorite desserts in our home. It’s so easy to make, and it’s so healthy. It’s totally a make-ahead dessert, so it’s great to have in the fridge ready to go whenever you want to eat it.
I love how pink it is – and that’s a big draw for kids, too. I made this for my daughter’s first birthday, actually, because she loved it so much. It’s pretty, but it’s healthy, too. I feel good about feeding this to my kid, because I know she’s getting a ton of protein in it from the gelatin and also healthy nutrients from the strawberries and some fiber from the almond flour in the pie crust.
What makes it creamy and firm like a Panna Cotta is the combination of pine nuts ground up with gelatin. Please use a powdered, grass-fed gelatin like this one from Great Lakes. It’s kosher as well. Using nuts and gelatin instead of the usual non-dairy alternative of coconut milk makes this dessert Low Cholesterol. (I also personally just can’t handle a lot of coconut milk.)
I use pine nuts now, because they’re Low-FODMAP, but I used to make this pie with cashews. They’re easily interchangeable.
This Paleo Strawberry Panna Cotta Pie is super quick to make, too. While your Paleo Pie Crust is baking in the oven, make the filling. Don’t worry about cooling down the pie crust too much before you pour the filling in. It will all chill down just fine in the fridge.
Do make sure that you get the pie in the fridge at least 1-2 hours before you plan on serving it so it has plenty of time to firm up.
Hope you enjoy this super easy, super yummy Paleo Strawberry Panna Cotta Pie!
Why You’ll LOVE this Recipe:
- Easy and quick to make
- Full of protein
- Paleo
- Completely Sugar Free
- Gluten Free
- Dairy Free
- Low-FODMAP
- Low Cholesterol
Ingredients for Paleo Strawberry Panna Cotta Pie:
- Paleo Pie Crust
- pine nuts
- gelatin
- boiling water
- strawberries
- lemon juice
- liquid stevia
Notes on Ingredients:
Paleo Pie Crust – Please use my Paleo Pie Crust recipe here.
Pine nuts – Pine nuts are naturally creamy and also Low-FODMAP. You can substitute cashews instead if you prefer. No need to soak the cashews (or the pine nuts, for that matter).
Gelatin – Gelatin is a fantastic high protein, low fat ingredient to make creamy desserts. I highly recommend the Great Lakes powdered gelatin. It’s grass-fed and kosher. You can’t taste the gelatin at all in recipes.
Boiling water – The boiling water activates the gelatin and helps it do its fantastic gelling thing.
Strawberries – Remove the stems and leaves before using.
Lemon juice – Lemon juice brightens the flavors and highlights the sweetness of the strawberries.
Liquid stevia – This is the only sweetener in this recipe. I always use liquid stevia, not powdered.
How to Make Paleo Strawberry Panna Cotta Pie From Scratch
Follow my Paleo Pie Crust recipe to make the pie crust first.
While the pie crust is baking in the oven (it bakes for 10 minutes), make the pie filling.
In a blender, pulse the pine nuts and the gelatin until they are a fine powder. Next, add the hot water to the pine nuts and gelatin, and blend until completely combined.
Finally, add the lemon juice, liquid stevia, and 2 cups of strawberries. Blend until completely smooth.
Once the pie crust is out of the oven, pour the strawberry mixture into the pie crust. Be careful not to overfill the crust. If you have extra filling, just pour it into a bowl and refrigerate it for a bonus strawberry panna cotta treat.
Chill the pie in the refrigerator for 30 minutes. Then, with the remaining 1 cup of strawberries, remove the stems and cut into halves. Use these strawberries halves to decorate the top of the pie. You want the pie to be slightly chilled first so that the strawberries sink into the pie a little and stay put.
Leave the pie in the refrigerator for at least one more hour until completely firm. Slice and serve. Eat and enjoy!
More Sugar Free Pie Recipes:
Paleo Strawberry Panna Cotta Pie – Sugar Free, Low Cholesterol, Low-FODMAP
Ingredients
- 1 Paleo Pie Crust
- 2 tablespoon powdered gelatin
- 1 ¼ cups boiling water
- 3 cups strawberries, divided and stems removed
- 1 tablespoon fresh lemon juice
- ½ teaspoon liquid stevia
Instructions
- Follow my Paleo Pie Crust recipe to make the pie crust.
- In a blender, pulse the pine nuts and the gelatin until they are a fine powder.
- Add the hot water to the pine nuts and gelatin, and blend until completely combined.
- Add the lemon juice, liquid stevia, and 2 cups of strawberries. Blend until completely smooth.
- Pour the strawberry mixture into the pie crust. Be careful not to overfill the crust.
- Chill the pie in the refrigerator for 30 minutes.
- With the remaining 1 cup of strawberries, remove the stems and cut into halves. Use these strawberries halves to decorate the top of the pie.
- Leave the pie in the refrigerator for at least one more hour until completely firm.
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