This stunning pie is so easy to make and so delicious you'll want to keep the Carb Counter's Thick It Up and Sugar Not Spoonful in your pantry just for carb-controlled fresh berry pies. For variation, try adding blueberries or raspberries.
- 1 lb. fresh strawberries
- 3/4 cup Sugar Not Spoonful Natural Sugar Replacement with Fiber
- 2 teaspoons Carb Counters Thick It Up Low Carb Thickener
- Several drops red food coloring (optional)
- 1 home made Carb Counters Press n' Bake Pie Crust Mix OR Bakesquick Streusel Pie Crust (see below), prepared
In a medium sized saucepan, add 2 cups water, the Sugar Not Spoonful and 1/3 cup (3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk, mash the berries until they are soft and jam-like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs.