Cool Strawberry Cream Pie Recipe

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Cool Strawberry Cream Pie

Juanita Rockhill

By
@JuanAnd2

Very easy to make, low carb, and unbelievably yummy!

Cut carbs by cutting the Splenda and combining the lowered amount with erythritol.


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Serves:

8 @ 8 g carb per serving

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

MERINGUE SHELL

4
egg whites
1/4 tsp
cream of tartar
3 Tbsp
splenda (or 1 tbs splenda plus 2 tbs erythritol)

FILLING

1
small pkg sugar-free strawberry or raspberry gelatin (i like raspberry)
2 c
heavy cream, cold
8 oz
cream cheese, room temperature
1/4 c
splenda (or 1/8 c splenda + 1/8 c erythritol)
1 qt
strawberries, cleaned & sliced

Directions Step-By-Step

1
Preheat oven to 275 degrees F. Grease 10" pie plate and set aside.
2
Beat egg whites until foamy; add cream of tartar,then beat another minute or two.
3
Spread the meringue evenly in the bottom of the plate and up the sides.
4
Bake 1 hour and 10 minutes at 275 degrees, then raise the oven temp to 300 degrees and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
5
Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water, then place in freezer for about 10-15 minutes, or just until it begins to gel.
6
When the gelatin is ready, beat the cream cheese til soft, then add cream a bit at a time until all is incorporated and continue beating for 2-5 minutes, or until desired consistency. Continue by folding in gelatin & sliced berries, reserving a few for garnish, if you like.
7
Pour over cooled meringue shell, cover with plastic wrap and chill @ least 2 hours. This just gets better with time, and holds up beautifully over several days!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Carb
Hashtags: #strawberries, #LowCarb