Low Carb No Bake Mini Marshmallow Pie Recipe

Low Carb No Bake Marshmallow Mini Pies

100_2835 Don’t you just love a simple and easy “no bake” pie that’s light, great tasting, and showy? You can use any choice of add-in ingredients like strawberries, blueberries, raspberries, etc. and keep it low carb. If adding peaches, pears or pineapple, remember the carbs add up though. We’ve given you the recipe for the pie crust but any low carb crust is fine. We just love this “cookie crust”.

Coconut, walnuts, and pecans make a great carb controlled and flavorful pie addition to create a fruit Waldorf-type pie. This filling recipe is fat free and for “mini” pies (3 or 4 minis equal a whole pie, but is easily converted to make a single 9” pie as shown. We used to make a marshmallow mix but unfortunately had to discontinue it, disappointing some folks so it's nice to be able to tell you how to make marshmallow variations using the frosting mix. It's fun, so enjoy!

-Brenda

Ingredients

Directions

Prepare the pie crust by melting the butter in a medium size bowl and adding the dry ingredients. Stir with fork until butter is blended in well.

Divide into 3 or 4 portions for mini pies and spoon crust crumbles into bottom of pie pans. Using plastic wrap, press crust crumbles to cover bottom and sides of pan.

Bake at 350° for 8-10 minutes. Set aside.
In small glass bowl, place ½ cup warm water and sprinkle the gelatin over the top. Set aside for 5 minutes to soften up. Place in microwave for 40 seconds to heat. Remove from microwave and set aside.

In medium size bowl, place frosting mix and ½ cup warm water. Whip on high until mixture thickens as shown. Add remaining ½ cup water slowly and continue beating for 2 or 3 minutes until mixture doubles in bulk. This isn’t a “picky” thing so if it's nice and thick, it's ok. Mixing on low speed, slowly add in the gelatin.
Fold in the sliced strawberries and spoon into the pie crusts.

Chill for one or two hours or speed chill by placing in freezer for 30-45 minutes.

Makes 6 servings, 5 net carbs each.
Variations:

*For marshmallow cream version, add 2 tablespoons of cream after adding gelatin.

*For cream cheese version, mix in an 8 oz. block of softened cream cheese to frosting mix just before adding gelatin.

*For lemonade version, stir in 2 teaspoons lemon juice (bottled is fine) to filling before chilling.

*Add ½ cup nuts of your choice and additional fruits of your choice.

*For softer “less solid” version of pie, use one package of gelatin and ¼ cup warm water when mixing it in.

No comments yet.

Leave a Reply