Ingredients:
1 keto basic pie crust baked and completely cooled (recipe can be found HERE)
Pie Filling:
16 oz of frozen raspberries
1 tablespoon lemon juice
Whipped Pie Filling (Keep these ingredients separate)
2 cups COLD heavy whipping cream
1/2 cup COLD sour cream
1 tablespoon lemon juice
2 tablespoon unflavored gelatin (I use this brand HERE)
1/2 cup Pyure granulated sweetener
Directions:
In a medium pot over medium heat, add in the frozen raspebrries, 3/4 cup Pyure, and lemon juice. Bring to a steady boil, stir making sure all ingredients are incorporated. Place in your food processor and blend until a smooth consistency is reached.
Set aside 1/2 cup to use as the topping later and refrigerate both portions.
Prepare the whipped pie filling:
In a stand mixer, whip the heavy whipping cream until stiff peaks are formed. Remove the bowl from the stand. Gently fold in the sour cream, gelatin, lemon juice, and 1/2 cup Pyure.
Fold in the raspberry puree mixture (all except the 1/2 cup that you set aside) and mix well.
Spoon the raspberry cream mixture into the pie crust. Allow to set up in the fridge for 4-6 hours before serving.
Top with the 1/2 cup reserved raspberry puree and serve with additional whipped cream if desired
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