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- Pie Filling Directions:
- Instead of using that very sweet sugar filled condensed milk I made this filling –
- 2 in Cups Carnation Instant Non-Fat Dry Milk It's overthe section with all the flour mixes on the left side down at the bottom near the evaporated milk. they had a different brand at HEB and it worked fine
- 1 cup filtered water
- 6 TBS of softened Organic No-Salt butter I use grass fed
- 2 cup stevia
Ingredients
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- Mix these ingredients very well in a blender about 5 minutes. Using a blender is key! This pie filling turns out very nice and creamy!
- Then add milk mixture to a mixing bowl and combine with 2 / 3 cups of lemon juice, 1 TBS of lemon rind, 1/4 tsp kosher or sea salt and mix well with a mixer. Pour into a baked pie crust and level.
- Put in fridge for 3 hours to chill. Top with some homemade whipped cream.
- 1/2 carton heavy whipping cream, 1 TB Stevia, 1 Teaspoon Vanilla, 1 Teaspoon Kahlua (optional). Whip up with kitchen aid mixer or hand blender! Top the pie and put back in the frig until ready to eat!
- Pie Crust: (This is a premade store bought a gluten-free crust from Whole Foods pre-baked according to directions) or you can use a graham cracker crust which is very easy to make. They have gluten/wheat free graham crackers at HEB and Whole Foods. Put in the food processor with some melted butter and mash into your pie tin.
Easy peazy!
This Lemon pie was amazingly good! It was a bit tart so for those who love lemon tart that's good, for those that want a little more sweet add in a little more powdered Stevia. Have an idea to make blueberry lemon bars using this filling and a homemade gluten/wheat free crust! You can find that crust here in my recipe by searching Chicken Pot pie! This is the product I bought at HEB. You use it cup for cup. I recommend using fresh squeezed lemons.
The label states: Each serving contains less than 2 calories which the FDA considers Dietetic ally zero. Suitable for people with diabetes.
Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free.
Enjoy the Journey!
Sue
Holistic Health Coach &
Gluten Free Chef
