Summer Strawberry Pie

I suppose you could make this pie in December too, but who wants to do that? Really. This is close to the perfect low carb pie as it stands at 110 calories a slice and 6 carbs. It uses a fathead crust. It is such a good pie, that I tricked 8 nice ladies with a slice today and nobody knew it wasn’t a full sugar/carb/glutenous pie! I’m just sayin’….

Summer Strawberry Pie

The above picture was taken at only 2 hours chilled because I couldn’t wait 4 hours. It will be perfectly set if you can make yourself wait.

Pie Crust Ingredients:

2 C Shredded Mozzarella Cheese
4 oz Cream Cheese
2 Eggs
2 T Swerve
1 T Baking Powder
3/4 C Coconut Flour
1/2 t Xantham Gum
1/4 t Arrowroot Powder (Omit if you don’t have it)

This goes like your typical fathead dough but you are going to treat it a little differently. Start by melting your cheese & cream cheese together in the microwave. This should take about 2 minutes with a stir at 1 minute. Stir it, the cheeses should fall off your spoon like a waterfall. Very loose and cheesy. If it is gloopy, back in for 30 seconds until it is smooth. I let it cool for just 30 seconds or so before I add the eggs. Add your eggs and all the rest of the ingredients. Start kneading it on some parchment paper. You are going to have to warm it at this point for about 30 seconds again and continue kneading until it fully comes together like an actual pie dough. No streaks, no cracks, etc. If it isn’t looking smooth, warm it for another 30 seconds. Once you have a nice smooth ball, cut it in half. This recipe will make TWO pie crusts so you can freeze one for later, make a nice top crust, or make a deep dish pie. Take half of your pie crust & roll it out thin into a circle shape. Carefully place it in your pie pan. I like to roll it onto my rolling pin, pick it up, and roll it back over the pie pan. It holds together better. If you don’t have enough in certain spots, just tear extra off and squish it all to fill in any spots. Once it is evenly in the pan, cut excess off the edges and pinch your crust however you like. You could take the extra strips and decorate the crust a little if you’re an overachiever. Now take a fork and poke some holes all around the sides and bottom.

You are going to bake this bad boy for about 12 minutes in a preheated 350* oven until the edges are golden brown. Not light brown, not dark brown, goooolden brown.

Filling Ingredients:

2 lbs Strawberries Sliced (After you remove the tops, you should have about 1 2/3 lb left)
1 1/4 C Water
1 C Granulated Sweetener (I used Swerve)
1/4 t Xantham Gum
2 Boxes No Sugar Added Strawberry Jello

While your crust is baking, start preparing your strawberries by washing and trimming the tops. Slice them and set aside.

In a saucepan, combine the water and granulated sweetener. Stir slowly over medium heat until the sweetener is fully dissolved. Once it is dissolved, add the xantham gum and whisk until slightly thickened. It should coat the back of your spoon or stick to your whisk. Once you hit this stage, add the strawberry jello and dissolve. By the time you hit this point, your pie crust should be out of the oven and cooled so go ahead and pile those strawberries in. Once you get them arranged how you like, ladle your gelatin mixture over the top of the strawberries until it fills to the top of the crust. Carefully put it in the refrigerator for 4 hours to set. Try not to arm wrestle your friends & family for it.