LOWER SUGAR FRESH STRAWBERRY PIE
This is a delicious "no added sugar" pie. It sets up firmly and can be piled high. Be sure to use the sweetest berries available, preferably locally grown.
Provided by Tere Gill
Categories Pies
Time 52m
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine cornstarch and water.
- 2. Stirring constantly, cook over medium-high heat until thickened and beginning to boil. Remove from heat and allow to cool for about 8 to 10 minutes, stirring occasionally.
- 3. Add gelatin and granulated sugar substitute, stirring until well combined.
- 4. Pour the mixture over your bowl of strawberries and use a large spoon to mix and thoroughly coat all of the berries.
- 5. Pour into crust (don't be afraid to pile the berries high.) Refrigerate for 2 hours before serving. If desired, serve with a dollop of sugar-free whipped cream. Refrigerate leftovers.
- 6. While pie is chilling, make the whipped cream (if desired) by using a hand-mixer to whip 1/2 pint of cream to soft peak stage then gradually adding 1 tablespoon granulated sugar substitute while continuing to whip to stiff peaks.
- 7. *NOTE: The typical graham pie crust/shell contains 6 grams of sugar per serving, while a pecan crust contains 3 grams of sugar per serving.
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