Low-Carb Raspberry Meringue Pie

Ingredients (makes 8 servings)

Pie crust

• 1 ³/₄ cup almond flour (175 g/ 6.2 oz)
• ¹/₄ cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or plant-based such as NuZest (25/ 0.9 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.8 oz)
• 1 large egg
• 2 tbsp virgin coconut oil or ghee (30 g/ 1.1 oz)

Raspberry curd filling

• 2 cups raspberries, fresh or frozen (300 g/ 10.6 oz)
• 1 tbsp fresh lemon juice or water
• 1 tsp fresh lemon zest
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 15-20 drops liquid Stevia extract
• 4 large egg yolks
• 1 tbsp arrowroot powder or 1 tsp gelatin powder
• 1 tbsp butter or ghee (15 g/ 0.5 oz)

Meringue topping

• 4 large egg whites
• ¹/₄ cream of tartar
• ¹/₃ cup powdered Erythritol or Swerve (50 g/ 1.9 oz)
• pinch sea sea salt

Instructions

1. First, prepare the raspberry curd filling. Place the raspberries into a saucepan. Add the stevia.
2. Add lemon zest and lemon juice (or water). Bring to a boil, reduce the heat and simmer for about 5 minutes.
3. Place the mixture into a fine-mesh sieve and push through using a spoon or a spatula.
4. Discard the seeds, place the smooth raspberry mixture back in the pan and add the powdered Erythritol and set aside.
5. Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries. (Note: If using gelatin powder, dissolve it in 2 tablespoons of water before mixing with the egg yolks and raspberries.)
6. Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times.
7. When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 1¹/₂ - 2 hours.
8. Meanwhile, prepare the pie crust. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
9. Add the egg and coconut oil and combine well.
10. Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed. (Note: Ideally, use a baking paper as a lining in the bottom to ensure that the crust doesn't get stuck to it.)
11. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place the pie into the preheated oven and bake for about 12-15 minutes and keep an eye on it, as the almond flour may easily get burnt. When done, remove from the oven and let it chill down. Using a sharp knife, slightly lift the edges of the crust. Reduce the temperature in the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
12. Place the egg whites in a mixer and and add cream of tartar throughout the beating process.
13. Add powdered Erythritol and beat until the egg whites form into firm peaks.
14. Remove the raspberry curd from the fridge and place on top of the baked pie crust.
15. Spread the curd evenly and top with beaten egg white meringue.
16. Place in the oven and bake for 18-20 minutes. When done, set aside and let it cool down before placing the pie in the fridge.
17. Once chilled, the pie can be served. Enjoy! To store, refrigerate for up to 5 days.

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4. Low-Carb Raspberry Meringue Pie

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