Low Carb Cream Pie Filling Recipe made with Thick It Up™

Low Carb Cream Pie Filling Recipe made with Thick It Up™

banana-cream-pieThis quick and easy low carb cream pie filling recipe works wonderfully for any basic cream pie… Simply add additional flavors and ingredients as needed.

Check out the variations for the commonly made versions, like chocolate, banana, coconut cream and lemon cream.




Separate eggs and place egg yolks in 2 cup bowl or large mug.
Place Sugar Not™ Spoonful™ in medium size saucepan. Whisk in water. Turn heat to medium/high heat, cook and stir for a minute or so, until mixture just boils. Whisk in Thick it Up™ and whisk for half a minute more. Mixture will thicken rapidly.

Remove saucepan from heat. Temper the egg yolks by ladling out about a cup of the very hot sauce pan mixture and stirring it into the egg yolks in the bowl.

Whisk the bowl egg yolk mixture slowly back into the saucepan mixture. Whisk over medium heat for just a minute to cook egg yolks in the very hot liquid , remove from heat and whisk in cream until mixture is smooth and creamy.

Add vanilla, stir and cool to room temperature (about 15 minutes). Spoon into un-baked crust and bake or simply pour into baked pie crust or pastry shell and chill. Pie filling will continue to thicken as it cools.

For Chocolate Filling:

Add ¼ cup cocoa and 2 tablespoons additional sweetener.

For Coconut Cream Filling:

Add 1 cup unsweetened coconut and ½ teaspoon coconut flavoring (optional).

Banana Cream Filling:

Slice a banana and place on bottom of chilled pie crust. Add 1 teaspoon banana flavoring to vanilla filling and spoon cooled filling over top of banana. Note: May also mash additional ½ of a ripe banana and mix well into filling in place of flavoring.

For Lemon Cream:

Add 2 teaspoons additional Thick It Up™. Stir in 1/3 cup of lemon juice (bottled is fine) after cooling.

For a easy and delicious low carb pie crust, try our Home Made Press n' Bake™ Low Carb Pie Crust Mix
Or this great low carb pie crust recipe.
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