Sugar Free Strawberry Cream Pie

The past few years, my family has limited their carb intake, so this is a perfect recipe to accommodate everyone.  It was actually inspired by a friend, who makes a sugar free coconut pie.  The idea that crust can be made using egg whites is just awesome when you are cooking for those with dietary restrictions.

For the crust you will need:
4 eggs (separated, you only need the whites)
1/2 tsp vanilla
6 tsp sugar or sugar substitute
1/4 tsp. cream of tartar

Beat eggs and vanilla until they are frothy.  Gradually add sugar (substitute) and cream of tartar, beat until stiff.  Put in the bottom of a greased pie plate. Bake at 325 until browned.

The crust will look like this when finished.

For the filling you will need:
1 small package of sugar free strawberry jello
1 pint heavy cream
1 8 oz. package Neufchatel cheese
1/4 cup sugar substitute (6 packets)
1 quart fresh strawberries (sliced)

First, dissolve the jello with 3/4 cup boiling water, then add 1/3 cup cold water.  Allow the jello to sit in the freezer just until it begins to reach the gel form (about 25 minutes).

In a large mixing bowl, whip the heavy cream until it is stiff.  Fold in the Neufchatel cheese and sugar substitute.  Fold in the strawberry jello.  Stir in the strawberries, saving some for the top to garnish if you wish.  Pour the mixture on top of the cooled crust.  Keep the pie refrigerated.

Combining the heavy whipping cream and the Neufchatel cheese.

Add the jello and the strawberries.

Pour the filling over the crust, garnish with remaining strawberries, and keep the pie refrigerated.