LowCarb300.com
Over 300 Free Low Carb Recipes to Help You
Stay Fit and Healthy

 

  
 

Low Carb Pie Recipes


Layered Peanut Butter Pies

CRUST:
1 c crushed or ground pecans
4 t melted butter

CHOCOLATE:
2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal

PEANUT BUTTER:
5 T peanut butter
4 oz cream cheese
1/3 c Splenda

WHIPPED CREAM:
1 cup heavy cream
1 t vanilla
1 T cocoa

1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie.
4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
Total: 73 carb (57 NET carbs). Serves 8 @ 7 carb.
This pie is a lot of work but it tastes great. The pie is very rich and you may get more than 8 slices. The pie is only about 1 1/2" high.


Appetizing Pumpkin Chiffon Pie

This recipe makes 1 9-inch pie. Total carbs for the whole pie 100
For the crust:

Ingredients:
4 oz. whole unblanched almonds
4 oz. whole unblanched hazelnuts
1/4 cup unsalted butter
6 Tbsp. plain whey protein powder
1 tsp. Brown Sugar Twin
1 tsp. pourable Splenda
pinch of salt
3/4 tsp. dried ground ginger
1/2 tsp. pure vanilla extract

Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.
Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet and roast for 8-10 minutes until browned. Cool.
While the nuts are roasting, melt the butter over medium heat until colored a deep brown. Remove from the heat.

In a food processor, coarsely grind the almonds and hazelnuts separately. Combine with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter and mix well. Press evenly into the pie pan and chill.

For the filling:
Ingredients:
1/4 cup water
2 1/2 tsp. gelatin
3 Tbsp. Brown Sugar Twin
3 Tbsp. pourable Splenda
1 14 oz. can pumpkin puree
1/2 tsp. dried ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/2 cup whipping cream
1 tsp. pure vanilla extract
3 large eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups whipping cream

Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and Splenda.
In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture just starts to splutter. (Heating the mixture to this point is important or it may not set properly.) Transfer to the food processor and puree again until smooth. Transfer to a bowl and let stand at room temperature, stirring frequently until cool.
In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at least 2 hours. No more than 4 hours before serving, beat the 1 1/2 cups whipping cream to firm peaks and pile on top of the pie.

Layered Peanut Butter Pie

CRUST:
1 c crushed or ground pecans
4 t melted butter

CHOCOLATE:
2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal

PEANUT BUTTER:
5 T peanut butter
4 oz cream cheese
1/3 c Splenda

WHIPPED CREAM:
1 cup heavy cream
1 t vanilla
1 T cocoa
1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie.
4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
Total: 73 carb, 16 fiber (57 NET carbs), 3122 Calories, 299 fat, 48 protein. Serves 8 @ 7 carb, 390 Calories, 37 fat, 6 protein.
This pie is a lot of work but it tastes great. The pie is very rich and you may get more than 8 slices. The pie is only about 1 1/2" high.

 

Free Low Carb Recipes
LowCarb300.com Home
Low Carb Bread Recipes
Low Carb Breakfast Ideas
Low Carb Breakfast Ideas 2
Holiday Dishes
Low Carb Soup Recipes
Low Carb Dinner Recipes
Low Carb Soup Recipes 2
Low Carb Beef & Veal Dishes
Low Carb Beef & Veal Dishes - 2
Low Carb Soup Recipes 3
Low Carb Beef & Veal Dishes - 3
Low Carb Beef & Veal Dishes - 4
Low Carb Beef & Veal Dishes - 5
Low Carb Lamb & Mutton
Low Carb Chicken & Poultry Dishes
Low Carb Pork & Ham Recipes
Low Carb Ground / Minced Meat Recipes
Low Carb Pizza & Pasta Recipes
Asparagus Recipes
Asparagus Recipes 2
Spinach Recipes
Low Carb Pie Recipes
Seafood Recipes
Seafood Recipes - 2
Seafood Recipes - 3
Seafood Recipes - 4
Seafood Recipes - 5
Delicious Low Carb Salads
Tasty Low Carb Snacks
Low Carb Syrups & Sauce Recipes
Low Carb Cheesecake
Low Carb Desserts & Candy
Low Carb Rhubarb Recipes
Low Carb Diet Cakes & Muffins
Low Carb Cookies
Diet Ice Cream
Puddings & Jello-o
Articles
Low Carb Dieting During Pregnancy
Is Low Carb Dieting For You?
Low Carb Superstores Open in Stockton CA
Why Low Carb Dieters Can End Up Getting Fatter
Carb Cops Low Carb Superstore
Low Carb Luxury
Low Carb Diets Work Like This
Snacks For Low Carb Dieters
Beginners Embarking On Atkins Diet Plan
Second Phase Of The Atkins Diet
Mono- & Polyunsaturated Fats
Low Carb Meals With Whole Foods
Other
Terms Of Use
Privacy Statement
Contact Us
Site Map

Chamber of Commerce - on the Web logo

Chamber of Commerce on the Web Member