How to Make LOWER SUGAR FRESH STRAWBERRY PIE
Step-by-Step
- In a small saucepan, combine cornstarch and water.
- Stirring constantly, cook over medium-high heat until thickened and beginning to boil. Remove from heat and allow to cool for about 8 to 10 minutes, stirring occasionally.
- Add gelatin and granulated sugar substitute, stirring until well combined.
- Pour the mixture over your bowl of strawberries and use a large spoon to mix and thoroughly coat all of the berries.
- Pour into crust (don’t be afraid to pile the berries high.) Refrigerate for 2 hours before serving. If desired, serve with a dollop of sugar-free whipped cream. Refrigerate leftovers.
- While pie is chilling, make the whipped cream (if desired) by using a hand-mixer to whip 1/2 pint of cream to soft peak stage then gradually adding 1 tablespoon granulated sugar substitute while continuing to whip to stiff peaks.
- *NOTE: The typical graham pie crust/shell contains 6 grams of sugar per serving, while a pecan crust contains 3 grams of sugar per serving.
