Low Carb Strawberry Cream Pie

• Produce

  • 1 1/4 oz Strawberries, freeze-dried

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 pinch Salt
  • 1/4 tsp Strawberry extract
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Recipe your favorite pie crust

• Dairy

  • 2 1 cup fage yogurt
  • 1 cup Heavy cream

• Other

  • 1 Recipe low carb basic almond flour pie crust
  • 1/2 cup Sukrin melis (or swerve or granulated erthritol powdered

Found on lowcarbmaven.com

Description

Directions

• Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
• Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 - 1 1/2 minutes.
• Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
• Add 1/3 of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add 1/2 of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
• Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight.
• Top with additional whipped cream and strawberries if you desire and serve.

Nutrition