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Summer Strawberry Pie

Submitted by: Mary on 04/20/2004
2138 views
2.76 avg rating
242 votes
 
 
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Ingredients

CRUST:

1 C Almond flour
1/4 t Salt
3/4 Stick butter
1 1/2 T Crisco shortening
1/8 C Ice water
FILLING:

1 C Splenda
1 Pint Strawberries
1 12 Oz Can diet lemon-lime soda
1 1/2 t Xanthan gum
Sweetened whipped cream

Directions

CRUST:



Put flour and salt in the bowl of a food processore. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.



Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds.



Wrap and chill the dough for an hour.



Remove dough from refrigerator and let stand for 15 minutes before rolling. (you can double this recipe for a top and bottom crust)



FILLING:



In a medium size saucepan combine splenda, xanthan gum, and diet lemon lime soda until thick and creamy. Cook over medium heat until the mixture is thick. Remove from heat and cool to room temperature. Add a couple drops of red food coloring to this mixture.



Wash and cut strawberries into quarters or smaller depending on how large they are. Sprinkle with a teaspoon or two of splenda. Place berries into the cooked pie shell. Pour the cooled lemon-lime mixture over the berries. Allow this to set for a few minutes. Chill for 3 hours or more.



Serve with plenty of sweetened whipped cream.

Additional Information

The carb count for this recipe is after deducting fiber.

Servings

8

Calories

4.25

Time to prepare

20 minutes

Difficulty

Easy
 

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