How to Bake Low Carb Strawberry Pie

Eating this delightful low carb treat will not ruin your diet

Nothing beats the heat like a cool slice of strawberry pie. For years, low carb dieters have been forgoing this seasonal, refreshing treat in order to stick to their low-sugar, low-bread diets. This summer, however, you can bake a delicious low carb version of strawberry pie that everyone can enjoy guiltlessly. Learn how to bake low carb strawberry pie.

Things You'll Need

• Glass pie pan
• Electric mixer
• Spatula
• Non-stick cooking spray
• 2 mixing bowls
• Pot
• Spoon
• Meringue shell:
• 4 egg whites
• 1/4 tsp. cream of tartar
• 3 tbsp. cooking-friendly sugar substitute
• Filling:
• 1 small pkg. sugar-free gelatin (strawberry or raspberry)
• 1 pint heavy cream
• 1 (8 oz.) pkg. cream cheese, softened
• 1/4 cup cooking-friendly sugar substitute
• 1 quart strawberries, cleaned and sliced

Instructions

1. Preheat the oven to 275 degrees F.

2. 

   Spray the pie pan with non-stick cooking spray. This will prevent the meringue crust from sticking once the pie is complete.

3. 

   Separate the egg whites from the yolks. You can do this by cracking the egg on the side of the mixing bowl, then allowing the egg white to fall into the bowl and catching the yolk in half of the shell. If a yolk falls in, just scoop it out with a spoon.

4. 

   Beat the egg whites until they are foamy. This may take several minutes. They should look light and airy when they are ready.

5. 

   Beat in cream of tartar. This will stiffen up your batter and make it form "peaks." These look like small mountains in the batter.

6. Beat in cooking-friendly sugar substitute. This will take about a minute.

7. Spread the meringue across the bottom of the pie plate and up the sides. You can use the spatula to spread it in a layer about half an inch thick.

8. Bake for one hour and 10 minutes.

9. Raise the heat of the oven to 300 degrees F. You can leave the pie crust in the oven while the temperature rises.

10. 

    Bake the pie crust for 20 more minutes. It will be firm and lightly brown on any uneven spots when you are done.

11. Allow the crust to cool while you make the filling. You can set it on a raised baking rack to make it cool faster, or place it directly on a counter.

12. Boil 3/4 cup of water in the pot. Keep a close eye on the water as it heats since you will need to pour in the gelatin as soon as it begins to boil.

13. Stir in the gelatin. Use a spoon to make sure there are no lumps.

14. Stir in 1/3 cup of cold water. Do not stop stirring until you can clearly see that the gelatin is completely blended in.

15. Pour the mixture into a mixing bowl. Be careful since the mix may still be hot.

16. Freeze this mixture in a mixing bowl for 15 minutes. This will cause the mixture to begin to gel but will not allow it time to get hard or difficult to stir.

17. 

    Whip the heavy cream. It may take several minutes for the cream to become stiff. When the beaters leave clearly defined trails in the cream then it is stiff enough.

18. Fold in cream cheese and cooking-friendly sugar substitute. Use the spatula to lift layers of the whipped cream over the cream cheese and cooking-friendly sugar substitute. Do not stir the mixture, just repeat the folding motion until the the mixture is smooth and even in consistency.

19. Fold in gelatin. Using the same motion, mix in the partially-set gelatin.

20. 

    Stir in the strawberries. Using a spoon to avoid bruising the fruit, stir the strawberries through the mixture.

21. Pour the filling mixture into the pie crust. Make sure that you get all of the filling out of the bowl using a spatula. Spread it evenly across the crust.

22. Put the pie in the refrigerator for two hours. Once the filling has set completely, enjoy your guilt-free low carb strawberry pie. It has only 8.5 grams of carbohydrates per slice.

Resources

• Read this Article in Spanish