Wednesday, March 30, 2016

Versatile Dessert Pie Crust (& Ice Cream Pie!)


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So I'll admit, I made this pie crust with ice cream pie in mind, but it's absolutely delicious and would be a great crust for any sweet pie. Last time I followed a low carb pie crust recipe, it sort of crumbled all over the place and wasn't flavorful enough for my taste, so this was my attempt to make the perfect dessert pie crust, and I'm very happy with the results. At the end I'll show you how I put this pie crust recipe to good use. ;)

Ingredients: 

1 cup almond flour
1/4 cup coconut flour
1/2 cup Swerve
1/2 tsp salt
1 egg
5 tbs melted butter
8 squeezes Whole Earth (a monk fruit juice sweetener)
1 tsp vanilla

Instructions:

1) Pre-heat oven to 350 degrees.

2) Spray a pie pan well with coconut oil spray.

3) Mix dry ingredients (almond flour, coconut flour, Swerve and salt) in a medium bowl. Add wet ingredients (egg, melted butter, Whole Earth, vanilla) and stir very well.

4) Pat the mixture on the bottom and sides of the pie pan.

5) Bake in the oven for 11-13 minutes, or until lightly browned.

Nutrition Facts:

Ice Cream Pie:


Using my cooled pie crust, I decided to make ice cream pie. Mine was sort of a compilation of a ton of leftover homemade low carb desserts I had laying around the house, but it could easily be made with store-bought ice cream and nuts and be equally as delicious. 


First I filled mine with a layer of homemade low carb chocolate chip cookie dough ice cream.


I then put a layer of low carb graham crackers.


Next I added a layer of sour cream frosting leftover from a chocolate cake I'd made the night before.


I then crumbled a few graham crackers to make another layer.


I then made a vanilla sauce in a small pot by melting together 1/4 cup butter, 1/2 cup Swerve, 1/3 cup heavy whipping cream, 1 tsp vanilla and 1/8 tsp salt. I drizzled half of the sauce on top of the graham cracker crumbles.


I then filled the pie with ice cream to the top.


I topped it with chopped pecans and chunks of a Lily's stevia-sweetened chocolate bar.


Finally, I put the remainder of the vanilla sauce on top and put it in the freezer overnight.


Then I was able to enjoy a delicious slice of ice cream pie today! Yum!

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