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Pie, pie, pie – who doesn’t love a delicious piece of pie!
Thankfully, even though you have type 2 diabetes or prediabetes, you can still enjoy all types of pie from pecan, pumpkin, blueberry, lemon cream, key lime, coconut cream pie, to cream chocolate pie – Mmmm, is your mouth watering? Mine too. :)
Of course, to make sure you keep your blood sugar and A1c levels in check, you do need low carb diabetic pie recipes. And just a few days ago, we shared our low carb diabetic pie crust recipe.
Plus we share the video cooking class as well. Be sure to subscribe to our YouTube channel for future diabetes friendly cooking classes.
Today, we’re adding one delicious pie filling for you to try – Raspberry Cream Pie filling.
With a whipped topping of sweet cream and a blissful berry filling, this pie is definitely moreish. Raspberries do have a slightly tangy flavor, so if that’s not your style, you can use the exact same process to make it a blueberry pie or a strawberry pie topped with fresh strawberries and cream – YUM!
We use frozen raspberries but you could easily use fresh raspberries as well. Or any other frozen or fresh berry for that matter (berries being the best low carb fruit), which means you have a variety of pie fillings to create, all using a similar recipe that we’re about to share.
Our preferred sugar substitute is liquid stevia extract. Other suitable sugar-free sweetener options include monk fruit, tagatose, erythritol, xylitol or a brand that combines a blend of those.
Some people find stevia bitter. But the key to using it effectively is: less is more.
With the sugar substitutes (many of them being 100s of times sweeter than sugar), it can be easy to tip the scale and add too much, which can create a bitter result, rather than sweet.
And something to keep in mind is that while your taste buds may be used to very sweet sugary foods, they do adapt and you’ll find that in time, as your low carb diet gets healthier and healthier, the naturally sweet flavors of foods will become more prominent.
Raspberry Cream Pie Cooking Masterclass
Be sure to subscribe to our YouTube channel for future low carb diabetes friendly cooking classes.
Raspberry Cream Pie Recipe
Low Carb Raspberry Cream Diabetic Pie (or make it Blueberry or Strawberry Pie)
Ingredients
Sweet Pie Crust
- 3.5 oz almond flour - equiv. 1 cup
- 2.7 oz coconut flour - equiv. 1/2 cup
- 4 eggs
- 1/4 cup olive oil - equiv. 4 Tbsp
- 1/4 teaspoon salt
- 10-15 drops liquid stevia extract
- Parchment (baking) paper
Raspberry Cream Filling
- 17.6 oz frozen raspberries - defrosted
- 1/4 cup Water
- 15-25 drops liquid stevia extract
- 1.5 oz chia seeds - equiv. 1/4 cup, can use black or white chia seeds
- 10 fl.oz cream - double or thickened will both work, whipped
Instructions
- Preheat oven to 350°F/ 175°C.
- Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to combine. When it first starts to blend it will look like quite a runny mixture. But as the flours absorb the liquid, they will swell and the dough will slowly begin to thicken. If the mixture sticks to the sides of the processor, remove the lid and use a spatula to scrape down the edges. Once it’s well combined, you should have a thick, sticky dough.
- Line a 10-inch (26 cm) pie dish with parchment paper (it also works in a 9-inch dish).
- Remove the sticky dough from the food processor and place into the pie dish.
- Moisten your fingers with water so they don't stick to the dough; then use the palm of your hand and flat of your fingers to flatten it out evenly across the bottom of the dish and up the edges. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish. When you’re satisfied the base is fairly even, use a fork to intermittently poke the bottom of the crust.
- Place the pie crust in the oven on the middle shelf for 25 minutes, until the edges turn golden brown.
- Remove from the oven and allow to cool before removing the parchment paper.
- Your crust is now ready to add your pie filling.
- Pour the defrosted raspberries into a pan over medium heat.
- Add the water and the liquid stevia extract and stir gently to combine.
- Allow the mixture to heat until it reaches a simmer. You will see it starts to gently bubble around the edges of the pan.
- Remove from the heat and add the chia seeds, using a spoon to gently stir them through the raspberry mixture.
- Pour the raspberry mixture into the pie crust, using a spoon to spread it out evenly across the pie crust.
- Place in the fridge for at least 3 hours to set the raspberry filling. It can also be left overnight if preferred.
- Whip the cream in a food processor or mixture; then carefully add to the top of the pie, spreading evenly across the pie and right to the edges; then use your spatula to create a wavy pattern in the top of the cream.
- Your pie is now ready for eating - enjoy!
Notes
Please pin, tweet or share this delicious recipe – thanks!
Essential Cooking Equipment
Enjoy!
I’d like to try this but what is the ratio of granulated monk fruit with erythritol or allulose with monk fruit in place of stevia drops.
I would recommend starting with a tablespoon of granulated monk fruit in the crust and a tablespoon in the filling — of course you can adjust based on your taste buds. If the fruit isn’t that ripe and sweet, you may want to increase to 1.5TBSP for the filling. Let us know how it turns out!
Is this ok if you’re not on meds?
Hba1c is 46.
Hmm, 46 does not sound like a real A1c number. Did you possibly mean 4.6%? Typically A1c is reported as a percentage and you want to keep yours under 6%. Find out more over here.
I read the nutritional table , the sugar value is low, but the total fat (saturated ) and cholesterol is very high, tell me what raises the value and isn’t this also high for a diabetic, can you substitute these ingredients to have a lower value tyu
Hello Felice, the eggs and cream are providing cholesterol and saturated fat to this recipe. For most of us, dietary cholesterol does not impact our blood cholesterol levels so eating cholesterol is usually not a big concern. Saturated fat is also unnecessarily demonized for the most part as well. Since this is a dessert and not meant to be consumed as a daily part of one’s diet, I would not be concerned about the cholesterol and saturated fat content of this recipe.
Checking in Bs this morning 126
you don’t need to answer my ? about the strawberry or bluberry pies it was already in the recipe but I can’t wait to try it.
Great yes Lynda – any berries will work well.
I don’t like rasberries . do you think you can use strawberries or blueberries?
Will this crust recipe work with egg replacer?
We haven’t tried it so couldn’t say for certain. If you try it, please let us know.
What type of cream did you use for the topping?
You need to use something like double or heavy cream- it needs to have a high enough fat content that it will be able to whip into whipped cream (see step 15 in the directions.)
How much water do you add to the raspberries in the pot?
Thank you for helping us all have delicious alternatives to look forward to and feel guiltfree in the process :-))))
Sorry about that – it’s 1/4 cup. Enjoy!
In step 9. it says to “Pour the defrosted raspberries into a pan over medium heat.” then in step 10 it says to “Add the water and the liquid stevia extract and stir gently to combine.”. In the recipe it does not say how much water. It sounds like a great pie, I just don’t want to mess it up by not adding the correct amount of water. Thanks
Sorry about that Jennifer – it is 1/4 cup water. I have corrected the recipe.
Mary-Day 20 check in.Berry pie sounds delicious. Will definitely be making this!! Thank you.Appreciated doing this information, learnt a lot, understand all the ins and outs.Was always a big eater. Not now tho dont feel like it!
Jedha you don’t say how much water.
If you’re referring to the amount of water to moisten your fingers with, there is no specific amount. I just keep a bowl of water handy and dip fingers if they stick too much to the dough.
If using dry Stevia what would be the amount for the crust as well as the filling? I have already bought the dry. Thanks
Most stevias and sugar substitutes have an “equivalent teaspoon” amount on the label. The stevia used for this recipe is 2-3 drops = approximately 1 teaspoon sugar. Powdered stevia is often much stronger. For instance, I have a bottle here that states 1 heaped enclosed scoop = 1/35th teaspoon of sugar. So be wary – powdered stevia can taste more bitter when overdone.
With the values used above I’d aim for the equivalent of 3.5-5 teaspoons sugar for crust and 5-8 teaspoon equivalent for the topping. It’s difficult to taste test the crust, but you can finger-dip taste-test the topping to see if it’s the sweetness you like. And remember, flavors develop, so a little more sweetness may be obvious after you rest the pie as well.
Hope that helps.
I read that FDA approved a Glucose monitor that does not require finger prick, and further research says the device is expected to be available in Dec 2017.
Do you have any further information or ideas?
Thank you
It’s a continuous glucose monitor called the FreeStyle Libre Flash Glucose Monitoring System. You can find more info on the FDA website here.