bob's big boy strawberry pie for diabetics
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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prep time
20 Min
cook time
4 Hr
method
Refrigerate/Freeze
yield
24 (makes 2 pies)
Ingredients
- FOR THE PIES
- 2 basket - fresh strawberries, cored and cut in half
- 2 - pre baked pie shell, that's been cooled
- 1 cup splenda/sugar blend
- 1 small box sugar free strawberry jello
- 2 cups water
- 1/4 cup corn starch
- FOR THE TOPPING
- 1 pint heavy whipping cream, cold
- 1 teaspoon splenda/sugar blend
- 1 teaspoon pure vanilla extract
How To Make bob's big boy strawberry pie for diabetics
-
Step 1Blend together in a sauce pan the Splenda/sugar blend & corn starch
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Step 2Add the water, and stir till dissolved
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Step 3Cook until thick, stirring constantly, about 3 to 5 minutes
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Step 4Add the jello
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Step 5Stir till the jello completely dissolves
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Step 6Dump in the strawberries, and stir to combine
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Step 7Fill each pie shell evenly
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Step 8stick them in the fridge for 4 hours
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Step 9Whip the heavy whipping cream with the Splenda/sugar blend and vanilla until stiff peaks form
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Step 10Cover each pie evenly with the whipped cream
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Step 11Serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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