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Red, White, and Blue Pie THM-S

Course Dessert
Cuisine American
Servings 8
Author Glenda Groff


  • 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
  • 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


  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.