"Let's face it - if you love lemon, sometimes you just don't want to "bake" your lemon pie, and might like a nice 'n fast old fashioned lemon icebox pie instead. This pie isn't just low carb, it's protein-packed, too. No need to pre-bake the easy crust either.
If you like a cookie dough flavor, you can 86' the baking. Life is good, so enjoy!" -Brenda
1/2 Cup Carb Counters™ Bakesquick™ - 1LB
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
1 Stick Unsalted butter, 1/2 cup (Melted)
1/2 Cup Lemon juice (Bottled is fine)
1 - 1/4 Cup Water
Low carb sweetener (Equal to 1 tablespoon of sugar)
Preheat oven to 350°.
For Pie Crust:
In a small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™, and the melted butter. Stir with a fork, and spread in the bottom of a 9" pie pan. With a piece of plastic wrap, press the crust to cover bottom and sides of the pie pan.
Set crust aside without baking for a cookie-dough flavored pie crust, or for a vanilla cookie-flavored crust, bake at 375° for 8-10 minutes until golden.
Cook's Tip: You can add 1/4 cup pasteurized Egg Beater™ type eggs for extra creaminess and color if desired. Or you can stir in a few drops of yellow food coloring for color.
Low Carb Pie Crust
For Pie Filling:
In medium-size bowl, place 3/4 cups packed Whip it Up™. Whisk in water slowly to mix. Whisk vigorously for 30 seconds until smooth and creamy.
Whisk in lemon juice and spoon the filling into your pie crust.
Freeze until firm. Remove and let stand for 15 minutes before serving.
Store leftovers in freezer or fridge.
Makes 7 servings at 3 net carbs per serving.
Low Carb Lemon Icebox pie
Variations:For Gluten-Free Version: Use Carb Counters™ Graham Cracker style pie crust or other gluten free pie crust of your choice.