LOWER SUGAR FRESH STRAWBERRY PIE

LOWER SUGAR FRESH STRAWBERRY PIE image

Provided by Tere Gill

Categories Pies

Time 52m

Number Of Ingredients 10

PIE:
2 qt fresh strawberries, washed, capped & quartered
1 1/2 c water
2 Tbsp cornstarch
1 small box sugar-free strawberry gelatin
6 Tbsp granulated splenda sugar substitute
1 graham cracker pie shell or nut crust (*see note)
TOPPING (OPTIONAL):
1/2 pt heavy whipping cream
1 Tbsp granulated splenda sugar substitute

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.