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Cranberry Pie THM S, SF, GF

Course Dessert
Cuisine American
Servings 8
Author Glenda Groff

Ingredients

  • Pie Crust:
  • 3/4 cup THM Baking Mix
  • 1/3 cup oat flour not fiber
  • 1/2 teaspoon salt
  • 1/3 cup butter or lard
  • 1 large egg beaten
  • Cranberry topping:
  • 2 cups whole cranberries
  • 3 tablespoons Gentle Sweet divided
  • 1 2/3 cups water divided
  • 1 teaspoon unflavored gelatin
  • 1/3 cup strawberry xylitol jello I buy it from a local bulk food store or 1 box Simply Delish Strawberry Jello
  • Filling:
  • 4 ounces cream cheese
  • 2 tablespoons Gentle Sweet
  • 2/3 cup whipping cream

Instructions

  1. Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees F. for 10-12 minutes. Topping: Simmer cranberries, 2 tablespoons Gentle Sweet, and 1/3 cup water until cranberries are soft. Soak 1 teaspoon gelatin in 1/3 cup water. Heat remaining water to a boil. Add strawberry jello and Gentle Sweet. Whisk well. Add softened gelatin. Whisk until dissolved. Blend cooked cranberries until smooth. Add to jello mixture to blender. Blend well. Set aside. Filling: Beat cream cheese and Sweet Mix. Add whipping cream. Whip until stiff. Spoon into the baked crust. Pour cranberry jello over cream cheese. Refrigerate until set. Garnish with whipped cream and cranberries. Serves 8

  2. Strawberry Jello Substitute: If you do not have access to Strawberry Sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 2 tablespoons Gentle Sweet and 1 teaspoon Strawberry Extract.