In just hours, you'll be cooling off on the patio with each berry-licious melt-in-your-mouth bite all summer long!
This beautiful Keto Strawberry Ice Box Pie is a keto-friendly spin on a classic summertime dessert. Traditionally, ice box pies are completely no bake, but in this keto version, you'll create a buttery soft pie crust from scratch and just a few ingredients! Next comes the star of the show: strawberry filling! Just combine keto strawberry jello mix with our Sugar Free Vanilla Whipped Cream, created with our versatile keto honey. Once completely mixed, add to the flakey crust and cool.
In just hours, you'll be cooling off on the patio with each berry-licious melt-in-your-mouth bite all summer long!
Add all ingredients to a food processor and pulse until coarse crumbles form. If not moistened enough, add more melted butter 1 tbsp at a time.
Press into a greased pie plate and place in the fridge to chill while you make the filling.
Sugar Free Strawberry Pie Filling
Boil water and stir in gelatin until dissolved. Pour the cold water into the gelatin mixture and stir until slightly thickened and set aside.
In a medium size bowl add heavy cream and beat with an electric mixer until soft peaks form. Then, add sugar free honey and beat again until you see stiff peaks form.
Carefully whisk whipped cream into the gelatin mixture. Refrigerate for about 30 minutes so that the mixture can thicken up.
Once thick enough to scoop, pour into the pie crust and refrigerate again overnight or at least for 4 hours. Keep refrigerated before serving.
