Court's Skinny Strawberry Pie©
I am beyond thrilled to share with you a recipe I've been perfecting in my home kitchen over the last month-JUST in time for your weekend Memorial Day Celebrations! With less than 200 calories per slice, this quintessential summertime treat is free of added sugar, grains and gluten plus it's LOADED with so much classic flavor that not a soul will know that this deliciousness is completely Keto & Low-Carb Diet Friendly!
One of the best parts of this recipe? My absolutely spot-on pastry-dough pie crust that is sure to become a baking staple of your Keto kitchen. Whether making a savory quiche or a holiday pie...I am confident THIS pie-crust will become your new favorite!
I like to serve my slice of this Skinny Strawberry Pie topped with a nice dollop of fresh whipped cream (check out page 132 of my top-selling Everyday Favorites Cookbook for a super quick and tasty homemade whipped cream recipe!
When you make this be sure and tag me using #KetowithCourtneyinmyKitchen so that I don't miss out on seeing you beautiful pies! Enjoy!
Courtney's Skinny Strawberry Pie*
Serves: 8 Slices
NUTRITION FACTS: (Estimated based on ingredients personally used in my kitchen, all linked below).
Calories: 175 Total Fat: 12g Saturated Fat: 3g Effective Carbohydrate: 5g Protein: 8g
*Please note that in all my baking recipes, I suggest weighing your ingredients so as to ensure accuracy and best results with your finished product.*
** I have linked directly to the products I specifically use in my kitchen where applicable for this recipe. Please click the blue hyperlink to see specifics on what ingredients I used for this recipe.
(For your Pie Crust)
•140-g Finely Milled Almond Flour (1 & 1/4 Cup approx.)
•14-g Oat Fiber (2 TBSP approx.)
•2 tsp Granular Sweetener of Choice
•1/8 tsp Sea Salt
•56-g COLD Kerrygold Reduced-Fat Butter; cut into cubes
•2 TBSP Liquid Egg Whites; whisked until frothy and foamy
(For your Pie Filling)
•400-g Fresh (preferably organic) Strawberries- Sliced
•1/3 Cup Granular Sweetener of Choice ( or to taste)
•1 tsp xanthan gum
•2 TBSP Grass-fed Beef Gelatin
•1/2 cup Sugar-Free Cranberry Juice
•1/4 tsp Strawberry Extract
•1/4 tsp Almond Extract
(For your Pie Crust)
Pre-heat your oven to 350° F.
Bring your liquid egg whites to room temperate, and whisk until frothy and foamy and then set aside.
Add your dry ingredients into the bowl of a food processor and pulse to combine.
Add the cubed cold butter and pulse until the butter is chopped into tiny bits-your butter should resemble small peas at this point.
Drizzle the frothed egg whites (whisk again if necessary, before pouring in to get them fluffy again) evenly around the processor bowl and pulse again until the dough comes together
Remove the dough to a piece of Saran wrap and shape into a ball
Wrap with Saran wrap around the dough ball and refrigerate for about 15-minutes
Remove dough from fridge and using a rolling pin, roll out on a silicone mat or parchment paper until thin and even.
Transfer your rolled-out pie crust gently to a foil pie plate and press dough into pie plate firmly.
Press sides up to top of pan and crimp or "criss-cross" with fork for a "decorative" crust, if desired.
Place the pie crust in the middle of the second oven rack and bake for 12-18 minutes or until it's a nice golden brown.
Let cool completely before filling.
(For your Strawberry Pie Filling & Pie Assembly)
1.Combine all the ingredients except the strawberry and almond extract in a small saucepan over medium heat.
2. Whisk gently and consistently until your mixture begins to boil
3. Remove your filling from the heat and onto a cool surface, and stir in the strawberry and almond extract.
4. Cool for 5-10 minutes ( it should be luke-warm to cool, NOT HOT when ready to pour).
5. While your filling cools, wash and pat dry your strawberry. remove the stems and tips, and then slice evenly. You may (optionally) sprinkle your sliced strawberries with a bit of granular sweetener and toss for a few seconds, if desired.
6. Layer the sliced strawberries into the cooled pie crust and then pour the strawberry gelatin filling on top.
7. Chill in the refrigerator for 3-4 hours ( or until fully set).
8. Cut into desired slices ( I cut this pie into 8 generous slices) and enjoy!