If you’re a fan of berries and pie, you must try this Sugar-Free Strawberry Pie. It’s berry, berry good!
Author: Mom Loves Baking
, hulled, sliced
Sugar-Free Whipped Cream
Preheat oven to 350 degrees F (180 degrees C).
Pie Crust (1)
on the bottom of a 9-inch pie plate.
Spread the other
Pie Crust (1)
on a lightly floured surface and cut small hearts out using a 1-inch heart cookie cutter. Cut as many hearts as you can.
Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust.
Use a fork to poke holes in bottom and sides of crust. Place remaining hearts on a greased cookie sheet.
Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool.
Bake hearts for 9-12 minutes or until light golden brown. Let cool.
Fresh Strawberries (3 cups)
on bottom of cooled crust.
Water (2 1/2 cups)
Corn Starch (3 1/2 Tbsp)
in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened.
Remove from heat and stir in
Strawberry Gelatin (3 1/2 Tbsp)
. Stir until completely dissolved.
Pour mixture over the strawberries.
Place in refrigerator until set, about 4 hours or overnight.
Serve pie with the extra hearts,
Sugar-Free Whipped Cream (to taste)
Fresh Mint (to taste)
, if desired.
Nutrition Per Serving
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