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Saturday, August 16, 2014


Fabulous color…rich, dark pink….so pretty.  This pie is delicious.  More than half was gone in less than a few hours and it was just hubby and me.  It is sweet-tart with a delicious cookie crust on the bottom, although you could skip the crust, if you like.   You can also use frozen strawberries instead.

Cookie Crust:
11/cups Gluten-Free Bake Mix (300 mL)
  (could use a mixture of almond flour and 2 tbsp coconut flour)
1 tbsp powdered erythritol (15 mL)
1/tsp salt (0.5 mL)
1/3  cup unsalted butter (75 mL)
1 egg yolk
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
1 tbsp ice cold water (15 mL)
1/tsp vanilla extract (2 mL)

8 oz regular cream cheese (250 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 tbsp lemon zest
2 tsp fresh lemon juice (10 mL)
1 package gelatin (1 tbsp; 15 mL)
1/4  cup water (60 mL)
12-oz packet frozen, unsweetened raspberries, OR strawberries (375 g)
Granular sweetener* to equal 2 tbsp sugar (30 mL)  OR use what you normally use! (also comes in a stevia version...see below)

Crème Fraiche:
1 cup whipping cream (250 mL)
Liquid sweeter (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/tsp xanthan gum (0.5 mL)
2/cup sour cream (150 mL)
1/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C). 

Cookie Crust:  In medium bowl, combine Gluten-Free Bake Mix (or ground almonds and coconut flour mixture), powdered erythritol and salt.  Rub in butter with your fingers until evenly distributed.  In small bowl whisk together egg yolk, liquid sweetener, ice cold water and vanilla extract.  Stir into dry ingredients until they come together (It should not be too wet, so add a little more bake mix, if needed).  Press into a 9-inch (23 cm) glass pie dish and a little way up the circumference.  Bake 15 minutes, or until crust is turning golden in places.  Set aside to cool.

Filling:  In food processor or mixer, process cream cheese, liquid sweetener, lemon zest and lemon juice until smooth.  In medium bowl combine raspberries and granular sweetener. In cereal bowl, combine gelatin and water.  Nuke about 35 seconds or until gelatin has melted and dissolved. Stir gelatin mixture and Crème Fraiche into the cream cheese filling.  Then stir in the raspberries, until the whole mixture is a beautiful, bright pink color.  Scoop into center of cooled crust.  Spread mixture evenly in pie dish.  Cover pie with a dinner plate turned upside down and refrigerate.

Crème Fraiche:  In ice cold mixing bowl with ice cold beaters or in food processor with whipping assembly, on lower speed process whipping cream with liquid sweetener.  While processing, sprinkle in xanthan gum.  As it thickens significantly, quickly add the sour cream and vanilla extract, just until combined.

Helpful Hint:  *I used Natural Mate® erythritol/sucralose granular sugar substitute, which also comes in a stevia version.

Yield:  10 servings
1 serving
310.7 calories
6.2 g protein
27.9 g fat
2.3 g fiber
7.1 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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