This  Red, White, and Blue Pie is just in time for summer picnics and cookouts. This dessert adds an elegant touch to a meal. The filling can also be made as a THM-FP and serves in individual parfait  glasses for a special touch. Our blueberries are finally starting to get ready and I can’t wait to make this pie again.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Red, White, and Blue Pie THM-S

Pie Crust:

• 3/4 cup THM Baking Blend
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup butter or lard
• 1 egg, beaten

Filling: 

• 1 1/2 cups almond milk, divided
• 1 1/2 tablespoons unflavored gelatin 
• 1  cup cottage cheese, full fat or 4%
• 4-6 drops Loran Cheesecake Oil
• 1/2 teaspoon vanilla
• 1/4 cup THM Gentle Sweet
• 1/2 cup Sour Cream
• 7 cups mixed berries, strawberries, blueberries, red raspberries, black berries

Garnishes:

• 1/2 cup whipping cream
• 1 tiny spoon THM Stevia
• 1/4 teaspoon Vanilla extract
• 1/4 teaspoon xanthan gum
• additional berries for garnish

Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 6-8 minutes. Cool completely.

Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and Sour Cream in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.

Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. It can be served as a THM FP by using fat-free cottage cheese and replacing the Sour Cream with fat-free Greek Yogurt. Serve in individual parfait glasses without the pie crust.

Oat flour is used in the pie crust to give a flaky bite. It is still within the carb limits for a THM S.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased

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Trim Healthy Mama   THM Baking Blend   THM Stevia   THM Gentle Sweet

Print

Red, White, and Blue Pie THM-S

Course Dessert

Cuisine American

Servings 8

Author Glenda Groff

Ingredients

• Crust:
• 3/4 cup THM Baking Blend
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup butter or lard
• 1 egg beaten
• Filling:
• 1 1/2 cups almond milk divided
• 1 1/2 tablespoons unflavored gelatin
• 1  cup cottage cheese full fat or 4%
• 4-6 drops Loran Cheesecake Oil
• 1/2 teaspoon vanilla
• 1/4 cup THM Gentle Sweet
• 1/2 cup Sour Cream
• 7 cups mixed berries strawberries, blueberries, red raspberries, blackberries
• Garnishes:
• 1/2 cup whipping cream
• 1 tiny spoon THM Stevia
• 1/4 teaspoon Vanilla extract
• 1/4 teaspoon xanthan gum
• additional berries for garnish

Instructions

1. Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and Sour Cream in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.
2. Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8

Recipe Notes

The filling as is listed above is a THM S. It can be served as a THM FP by using fat-free cottage cheese and replacing the Sour Cream with fat-free Greek Yogurt. Serve in individual parfait glasses without the pie crust.

Oat flour is used in the pie crust to give a flaky bite. It is still within the carb limits for a THM S.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now