One Crust Mini Raspberry Pie 2.5 : 1. Make’s 4 mini pies.
Easy pie recipe for a sweet treat full of a yummy low-carb fruit. Top with Reddi Whip cream (1g of carb per 5g serving) or better, 40% whipped heavy cream to increase the ratio (or use less raspberries). I used the Charlie Foundation’s pumpkin pie recipe for the crust.
These mini silicone pie molds make a perfect size for an individual dessert and are of good quality.
One Crust Mini Raspberry Pie 2.5 : 1
Make’s 4 mini pies.
Preheat oven to 350° degrees.
In a small bowl, mix together almond flour, coconut flour, butter, xanthan gum and baking soda. Cover and refrigerate the mixture for about 30 minutes.
Mix together raspberries, Truvia, ground cinnamon, salt, lemon juice, and xanthan gum. Set aside.
Divide dough into 4 equal parts. Use your fingers to press the dough down into the silicone pie molds.
Spoon in the raspberry filling.
For those of you with more patience than me, you can shape the dough into strips and form a lattice for the top. But I found the dough to be too delicate to do this quickly, hence the one-crust pie idea.
Bake at 350° degrees for 10-15 minutes or until edges start to turn brown.
Multiply the ingredients to cook up a batch and then store them in zip-lock bags. Keep in their molds (if you have enough) to help keep them intact. They can be frozen for up to 3 months.