Living and sharing the Low Carb High Fat Lifestyle

Low Carb Pistachio Cream Pie

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Jumping back into the low carb lifestyle after taking a few month off, I wanted to have some snacks/treats around to keep me focused.  This pie idea popped into my head when I noticed I had some Jello Pistachio sugar free pudding.  So here is my desert:

Low Carb Pistachio Cream Pie

Low Carb Pistachio Cream Pie

Low Carb Pistachio Cream Pie

Crust:
1 cup almond flour
3 tbs butter
2 tsp splenda (or liquid equiv)

Mix ingredients together and press into the bottom of an 8-in spring form pan, creating a bit of an edge.  Bake at 350 for 15-20 mins until crust starts to brown.  Cool crust completely before adding filling.

Pistachio Pudding Filling:
1 pkg Sugar Free Pistachio pudding
1 1/2 cups half and half

Mix pudding powder with half and half as per the box instructions (it was 2 mins for me).  Pour into cooled crust and allow to set up for 10-15 mins in the refrigerator.

Whipped Cream topping:
1 cup heavy whipping cream
2 tbs vanilla pudding powder

Whip together until you get a soft peak and top the pie with the whipped cream.
This pie was delish, and you can swap out any pudding flavor for the filling.  The pie lasted a full week in the fridge and I always had a yummy and filling treat available whenever I felt the need to snack (which doesn’t happen that much on a low carb diet).

Categories: Dessert, Snacks

Author: admin

1 comment

  1. Maria says:

    Looks delicious! Great idea to use pudding as a filler. I also try to do low carb diets, usually using coconut flour to make coconut flour pancakes, breads, or muffins. But I’ve been looking for another low carb dessert option to switch it up! Thanks for the recipe 🙂

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