Bob's Big Boy Strawberry Pie For Diabetics Recipe

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Bob's Big Boy Strawberry Pie for Diabetics

Paul Bushay

By
@chefbunyan

I loved Bob's Big Boy restaurants growing up in Southern California. This was one of their signature dishes & I tweaked it for us diabetics!

NOTE: You can cut the Splenda/sugar blend to 2/3 C if the filling is too sweet for you.


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Serves:

24 (makes 2 pies)

Prep:

20 Min

Cook:

4 Hr

Method:

Refrigerate/Freeze

Ingredients

FOR THE PIES

2 basket
fresh strawberries, cored and cut in half
2
pre baked pie shell, that's been cooled
1 c
splenda/sugar blend
1 small box
sugar free strawberry jello
2 c
water
1/4 c
corn starch

FOR THE TOPPING

1 pt
heavy whipping cream, cold
1 tsp
splenda/sugar blend
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Blend together in a sauce pan the Splenda/sugar blend & corn starch
2
Add the water, and stir till dissolved
3
Cook until thick, stirring constantly, about 3 to 5 minutes
4
Add the jello
5
Stir till the jello completely dissolves
6
Dump in the strawberries, and stir to combine
7
Fill each pie shell evenly
8
stick them in the fridge for 4 hours
9
Whip the heavy whipping cream with the Splenda/sugar blend and vanilla until stiff peaks form
10
Cover each pie evenly with the whipped cream
11
Serve

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic