Now…..let me say here that you do not have to make this deliciously fabulous pie using Keto or gluten-free ingredients. You can use a flour-based crust with mainstream ingredients. No matter what you use, this pie will be something everyone talks about for a long time.
Ingredients
1 gluten-free or Keto pie shell, or pie shell of your choice
4 cups fresh raspberries
1/3 cup water
3/4 cup granulated Swerve
7-1/2 tsp. cornstarch
1 tsp. lemon juice
Dash of salt
(Optional) 1 can whip cream or 1 recipe of fresh whipped cream
Instructions
In a saucepan, crush 1 cup of berries. Add water and simmer for 3 minutes.
Strain the raspberries through a fine mesh strainer, reserving the juice. Add enough water to the juice to make 1 cup of liquid. In a bowl, combine sugar, cornstarch salt and lemon juice. Bring to a boil and stir for 2 minutes or until thickened. Remove from the heat and cool slightly.
Pour the cornstarch mixture into the raspberry mixture and stir to combine. Heat until thickened. Cool.
Bake off the pie shell in the oven for about 10 minutes at 325 degrees. Place the remaining raspberries in the pie shell and pour the raspberry glaze mixture over the raspberries in the pie shell.
Chill in the refrigerator for 2-3 hours until set. Serve with whipped cream.
This is the kind of pie you will dream about at night and think about for days!
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