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1
Preheat oven to 350 degrees F.
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2
Make the crust: Mix all crust ingredients together in a small bowl.
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3
While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
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4
Bake for about 5 minutes, or until browned.
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5
Remove piecrust from oven.
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6
Preheat oven to 425 degrees F.
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7
Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk.
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8
Pour filling into prebaked piecrust.
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9
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes.
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10
To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
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11
Cool and then chill before serving.
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12
To serve, top each slice with a dollop of low carb whipped cream.
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13
1 cup heavy cream
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14
1/3 cup sugar substitute (recommended: Splenda)
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15
1 teaspoon no sugar added vanilla extract
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16
With an electric mixer on high, whip the heavy cream just until frothy.
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17
Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form.
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18
Be careful not to over-whip, or cream will break.
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19
Transfer to a pastry bag or just spoon onto pie.
