BUTTERSCOTCH CREME PIE
CRUST:
2 cups almond flour
1/2 cup artificial sweetener(or to taste)
1/2 cup( one stick) melted unsalted butter
FILLING
8 ounces cream cheese (softened)
2 1/2 cups heavy cream
1/4 tsp. vanilla extract
1 tbs. butterscotch extract
preheat oven to 350 degrees
combine the almond flour, artificial sweetener, and butter together in a mixer. Beat until well blended
Pour the crust into an 8 inch glass pie dish and spread evenly on the bottom and up the sides
bake for 5 to 8 minutes.
Remove from oven and place in fridge.
Filling
Beat cream cheese until smooth with no lumps. Add 2 cups of the whipping cream. Beat until smooth and creamy. Whip remaining whipping cream until stiff. add butterscotch extract.. Remove crust from frig and pour filling into the shell.
Place pie in frig at least 2 to 3 hours before serving. 8 servings 6 carbs per serving
*www.cookingwell.com*
CRUST:
2 cups almond flour
1/2 cup artificial sweetener(or to taste)
1/2 cup( one stick) melted unsalted butter
FILLING
8 ounces cream cheese (softened)
2 1/2 cups heavy cream
1/4 tsp. vanilla extract
1 tbs. butterscotch extract
preheat oven to 350 degrees
combine the almond flour, artificial sweetener, and butter together in a mixer. Beat until well blended
Pour the crust into an 8 inch glass pie dish and spread evenly on the bottom and up the sides
bake for 5 to 8 minutes.
Remove from oven and place in fridge.
Filling
Beat cream cheese until smooth with no lumps. Add 2 cups of the whipping cream. Beat until smooth and creamy. Whip remaining whipping cream until stiff. add butterscotch extract.. Remove crust from frig and pour filling into the shell.
Place pie in frig at least 2 to 3 hours before serving. 8 servings 6 carbs per serving
*www.cookingwell.com*
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