Keto Pistachio Pudding Pie - Low Carb
The creamy, luscious filling in this Keto Pistachio Pudding Pie doesn't require cooking, making this delicious low carb pudding pie fast and easy. Gluten Free.
The creamy, luscious filling in this Keto Pistachio Pudding Pie doesn't require cooking, making this delicious low carb pudding pie fast and easy. Gluten Free.
- 1/2 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 1 batch keto pistachio shortbread cookie dough
- 1.5 cups heavy whipping cream
- 1.5 cups unsweetened almond milk
- 2 packages sugar free pistachio pudding mix
- 2 tablespoons confectioners style powdered erythritol
- 3 tablespoons chopped pistachios for garnish
- Carbohydrate 1.20985456011333 g
- Cholesterol 41.3396502733333 mg
- Fat 12.0213561396267 g
- Fiber 0 g
- Protein 1.42835614655333 g
- Saturated Fat 7.10094416430133 g
- Serving Size 1 1 serving (34g)
- Sodium 66.383729434 mg
- Sugar 1.20985456011333 g
- Trans Fat 1.21064644988067 g
- Calories 117 calories
Step-by-step
- Preheat the oven to 350 degrees F. (while waiting for the oven to heat, consider doing step one of the filling prep, which will allow for chill time.)
- Press the pistachio shortbread cookie dough firmly along the bottom and sides of a standard sized pie plate.
- Bake for 12 minutes.
- Remove from the oven and cool.
- Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl.
- Mix well and chill for 15 minutes. (Useful to do this while the crust is baking and cooling)
- Meanwhile, combine the remaining 1 cup of heavy whipping cream, 2 tablespoons of confectioners style powdered erythritol, and 1/2 teaspoon vanilla extract in a large mixing bowl.
- Beat with a whisk or electric mixer until stiff peaks form.
- Fold half of the whipped cream mixture gently into the pistachio mixture.
- Spoon the pistachio mixture into cooled pie shell and smooth out evenly.
- Pipe or spoon the remaining whipped cream over the top of the pie.
- Garnish with chopped pistachios.
- Serve immediately, or chill until ready to serve.
Chilling the initial dairy and pudding powder mixture for precisely fifteen minutes allows the modified starches and gums in the instant mix to hydrate fully without prematurely breaking the emulsion of the mascarpone and heavy cream. Pressing the shortbread cookie dough evenly across the pie plate requires a flat-bottomed measuring cup to achieve a uniform thickness of roughly one-quarter inch, ensuring the crust bakes consistently at 350 degrees Fahrenheit in twelve minutes without burning at the edges. Standard electric hand mixers equipped with wire beaters incorporate air into the remaining heavy whipping cream efficiently, though a chilled stainless steel bowl helps maintain the fat crystal stability needed to reach stiff peaks.
Mascarpone cheese provides a high milk-fat content that acts as a stabilizing agent against the watery nature of unsweetened almond milk, preventing the filling from weeping during the setting phase. Powdered erythritol dissolves cleanly into the whipped cream phase because its micronized crystal structure avoids the gritty mouthfeel common with granular sugar substitutes. Folding the whipped cream gently into the set pudding base preserves the entrapped air bubbles, yielding a lighter density than stirring would produce.
Crushed pistachios added at the finish introduce mechanical resistance to an otherwise homogeneous texture profile, activating mechanoreceptors in the mouth while providing roasted lipid aromas that complement the nutty notes of the pudding mix. Stainless steel pie pans conduct thermal energy faster than ceramic alternatives, which speeds up the initial cooling of the baked shortbread dough prior to filling assembly. Plastic wrap applied directly to the surface of the unfilled pudding mixture prevents a skin from forming during the resting interval, provided it makes full contact with the liquid interface.
Stiff peaks are visually identifiable when the beaters are lifted and the resulting points stand completely upright without curling over at the tips. Portioning the dessert immediately after assembly yields clean slices if a sharp knife is dipped in hot water and wiped dry between cuts to prevent fat smearing along the crust boundaries. Leftovers maintain structural integrity for up to seventy-two hours when sealed in an airtight container in the refrigerator.
