Low-Carb Dreamsicle Pie
Pre-heat oven 325 degrees.
- 2 cups finely shredded unsweetened Coconut*
- 3 Tbls. Sugar Substitute (I used Swerve)
- 3 Tbls. Melted Butter
- 8 oz. Cream Cheese
- 1 4-serving package Orange Jell-O**
- 1/4 Cup of Water
- 1 Tbls. Orange Juice**
- 1 Tbls Grated Orange Rind**
- 2 Cups of Thawed Whipped Topping
Spray pie plate with non-stick spray. Mix first three ingredients with a spoon until well blended then press evenly into pie plate. Place into pre-heated oven for ten minutes, until it starts to turn golden, turn off the oven and leave the crust in the oven until the bottom of it has turn golden. Take out of the oven and allow it to cool.
Whip cream cheese with a mixer until it is smooth. In a small bowl mix Jell-O and water until it is dissolved, then add to cream cheese, mixing until well blended. Adding orange juice and orange rind. Next add in whipped topping and continue to mix until all ingredients are well blended. Pour mixture into cooled crust. Place in refrigerator for four hours to allow it to set.
*You may substitute pecan meal for the coconut for another option for a low-carb crust.
**Switch out the Orange Jell-O, Orange Juice and Orange Rind for Lime and you get a great Low-Carb version of Key Lime Pie!
Adapted from everdaydiabetics.com recipe.