lower sugar fresh strawberry pie

a recipe by
Teresa G.
Here, KY

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.

serves 8-10
prep time 45 Min
cook time 7 Min
method Stove Top

Ingredients For lower sugar fresh strawberry pie

  • 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

How To Make lower sugar fresh strawberry pie

  • 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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