Description
A creamy and refreshing strawberry pie with a rich pecan crust, offering a low-carb dessert that is both indulgent and easy to prepare.
Ingredients
- For the crust:
- 1 1/2 cups finely chopped pecans
- 3 tablespoons unsalted butter, melted
- 2 tablespoons low-carb sweetener
- For the cream layer:
- 8 ounces cream cheese, softened
- 1/3 cup powdered low-carb sweetener
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped heavy cream
- For the strawberry topping:
- 3 cups fresh strawberries, sliced
- 1/2 cup water
- 1 small sugar-free strawberry gelatin packet (about 0.3 oz)
Instructions
- Preheat oven to 350°F (175°C).
- Mix chopped pecans, melted butter, and sweetener until combined.
- Press mixture into a 9-inch pie dish evenly and bake for 10–12 minutes until lightly golden. Let cool completely.
- Beat cream cheese, powdered sweetener, and vanilla until smooth.
- Fold in whipped topping gently and spread over cooled crust.
- Bring water to a boil, remove from heat, and dissolve gelatin.
- Let gelatin cool slightly, then mix in sliced strawberries.
- Spoon strawberry mixture over cream layer evenly.
- Refrigerate for at least 2 hours until fully set.
- Slice and serve chilled.
Notes
- Allow gelatin to cool slightly before adding to prevent melting the cream layer.
- Use fresh strawberries for best texture and flavor.
- Chill longer for cleaner slices.
- Homemade whipped cream can replace store-bought topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
