Goanna
Fri, Sep-01-06, 21:04
I finally tried making a low carb lemon meringue pie yesterday and it came out great. Basically I used 2 different recipes I found and combined them with my own twists.
First, we need a crust. I choose to use this recipe.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vanilla whey protein powder
1/3 cup oat flour
2 Tablespoons finely ground almonds (almond flour)
1/2 cup shortening
1 Tablespoon very cold water -- (1 to 2)
Mix together vanilla whey protein powder, oat flour, and almond flour. Cut shortening into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done.
Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" 230mm pie plate and pat it up the sides to the rim.
Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using
the patting method.
Pierce crust with a fork and bake at350°F-180°C for 5-10 minutes or until lightly brown and crisp. Make sure it is not still wet when done, if so leave it a bit longer. Watch it closely to prevent burning!
This crust comes out great, tastes like a ghram cracker! It even manages to stay together while cutting and serving the pie. I used Six Star vanilla whey protein (and some unflavored whey since I ran out of the vanilla before I had 3/4 cup :D).
Next we have the filling, but before we get to that I decided I wanted real Mirengue, and not whipped cream. So I took 4 egg whites and put them in my stand mixer. I started it on medium and added 1/8th tsp of cream of tarter. Once frothy I started adding splenda 1 tbsp at a time, you can use 5 or 6 tbsp depending on how sweet you want it.
Get a baking sheet and line it with parchment paper. Spread the mirengue out on the parchment in a large circle, just large enough to fit inside the top of your pie pan. Bake for ~10 minutes ~ 350ºF until the peaks start browning. Remove and let cool.
Now the filling.
FILLING:
2 packets of Sugar Free Jello Instant Pudding, Lemon Flavor
1-2 tsp Lemon Juice
1 cup heavy cream
1 cup sour cream
Mix all ingredients together (save pudding mix until last) using a whisk and then pour into your pre-baked pie crust. This will be very thick, so you may need to just spray your fingers with PAM and work it into the crust evenly.
Now, before the pudding sets completly, take your meringue and set it on top, so that when the pudding sets it will hold the meringue in place. Cover pie and put it in the fridge for 30 minutes to and hour and then enjoy!
Here are the links to the original recipes I based this off of. You can also get some nutritional info from them.
Basic Low Carb Pie Crust (http://www.carb-lite.au.com/71DESSERTS/allrecipes71/basic_low_carb_pie_crust.html)
Mock Lemon Meringue Pie (http://www.carb-lite.au.com/71DESSERTS/allrecipes71/mock_lemon_meringue_pie.html)
First, we need a crust. I choose to use this recipe.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vanilla whey protein powder
1/3 cup oat flour
2 Tablespoons finely ground almonds (almond flour)
1/2 cup shortening
1 Tablespoon very cold water -- (1 to 2)
Mix together vanilla whey protein powder, oat flour, and almond flour. Cut shortening into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done.
Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" 230mm pie plate and pat it up the sides to the rim.
Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using
the patting method.
Pierce crust with a fork and bake at350°F-180°C for 5-10 minutes or until lightly brown and crisp. Make sure it is not still wet when done, if so leave it a bit longer. Watch it closely to prevent burning!
This crust comes out great, tastes like a ghram cracker! It even manages to stay together while cutting and serving the pie. I used Six Star vanilla whey protein (and some unflavored whey since I ran out of the vanilla before I had 3/4 cup :D).
Next we have the filling, but before we get to that I decided I wanted real Mirengue, and not whipped cream. So I took 4 egg whites and put them in my stand mixer. I started it on medium and added 1/8th tsp of cream of tarter. Once frothy I started adding splenda 1 tbsp at a time, you can use 5 or 6 tbsp depending on how sweet you want it.
Get a baking sheet and line it with parchment paper. Spread the mirengue out on the parchment in a large circle, just large enough to fit inside the top of your pie pan. Bake for ~10 minutes ~ 350ºF until the peaks start browning. Remove and let cool.
Now the filling.
FILLING:
2 packets of Sugar Free Jello Instant Pudding, Lemon Flavor
1-2 tsp Lemon Juice
1 cup heavy cream
1 cup sour cream
Mix all ingredients together (save pudding mix until last) using a whisk and then pour into your pre-baked pie crust. This will be very thick, so you may need to just spray your fingers with PAM and work it into the crust evenly.
Now, before the pudding sets completly, take your meringue and set it on top, so that when the pudding sets it will hold the meringue in place. Cover pie and put it in the fridge for 30 minutes to and hour and then enjoy!
Here are the links to the original recipes I based this off of. You can also get some nutritional info from them.
Basic Low Carb Pie Crust (http://www.carb-lite.au.com/71DESSERTS/allrecipes71/basic_low_carb_pie_crust.html)
Mock Lemon Meringue Pie (http://www.carb-lite.au.com/71DESSERTS/allrecipes71/mock_lemon_meringue_pie.html)