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.
Press into a greased pie plate and bake at 350°F for 9-10 minutes or until crust starts to turn golden brown. Remove from oven and let cool completely.
Sugar Free Strawberry Pie Filling
Combine gelatin and boiling water in a large bowl. Stir until dissolved. Pour the cold water into the cup of ice. Then pour into the gelatin mixture. Stir until slightly thickened. Remove any ice that doesn’t dissolve.
In a separate medium bowl, add heavy cream and beat using an electric mixer until soft peaks form. Add sugar free honey and continue beating until stiff peaks form.
Carefully whisk whipped cream into the gelatin mixture. Refrigerate for 20-30 minutes to allow the mixture to thicken.
Scoop into the cooled pie crust and refrigerate for at least 4 hours or overnight. Store in the refrigerator until ready to eat.