This no-bake pie filled with fresh strawberries is a classic taste of summer!
1 gluten-free frozen 9-inch pie shell
¾ cup Lakanto sugar-free powdered monk fruit sweetener with erythritol
2 tablespoons arrowroot flour
1 cup water
1 0.7-ounce package Simply Delish strawberry jel dessert mix
3 cups sliced strawberries
1 cup red raspberries
Dairy-free whipped topping
Preheat the oven to 425° F. Line the unpricked crust with a piece of parchment paper. Fill with pie weights or dried beans to cover the bottom. Bake for 9 minutes. Remove the parchment paper. If you wish, you can bake for a few more minutes to make the bottom crisper. Cool the baked pie shell on a wire rack.
In a small saucepan, combine the powdered monk fruit sweetener, arrowroot flour, and water. Stir with a whisk until smooth. Bring to a boil over medium-high heat, stirring frequently. Cook for about 2 minutes. Remove the mixture from the heat. Stir in the Simply Delish strawberry jel dessert powder until dissolved. Set aside to cool.
Add the strawberries and raspberries to the strawberry jel dessert mixture. Carefully fold them in. Pour into the prepared crust. Arrange the berries in a pretty pattern, adding extra fresh berries on top if you wish. Refrigerate until set. Serve with optional whipped topping.