Refreshing Low-Carb Pineapple Pie

For crust:

  • 2 1/4 cups Almmond Flour
  • 1/2 cup butter, melted

For filling:

  • 20 oz Crushed Pineapple, drained very well
  • 1 (1.34 ounce) packages Sugar Free vanilla instant pudding mix
  • 16 oz sour cream

For topping:

  • 16 ounces heavy cream
  • 1 pkt “no carb sweetener” of choice

Makes 15 squares with 8 g of Carb/slice

Optional: Add real nuts to the crust before baking, or garnish with nuts, or leave out “no carb sweetener”

Directions

For crust:

  1. Combine Almond Flour with 2 pkts sweetener and 1/2 cup a melted butter and stir until evenly moistened
  2. Press mixture into the bottom and up the sides of 9×13 pan. Press to seal holes in the bottom
  3. Bake a 300 degrees F fro 20 to 25 min *until starting to turn golden around some edges) while making the filling. Cool.

For filling:

  1. In a large bowl, combine crushed pineapple, sour cream and SF vanilla pudding mix.
  2. Mix until well combined
  3. Pour into pie crust and spread evenly.

For topping:

  1. Whip the cream with pkt of sweetener until stiff peak forms
  2. Spread topping on dessert
  3. Garnish , if desired, with tiny Marachino Cherry bites.