Chess pie

Crust Ingredients:
1 cup vital wheat gluten flour
1 cup Carbquik Bake Mix
8 tablespoons unsalted butter (1 stick), divided into several pieces
1/3 cup shortening or lard, divided into several pieces
1/4 cup ice water with 2 tsp liquid sweetener added to it

In a food processor combine gluten and bake mix. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to overprocess. Remove the dough, roll out on a floured surface, and place in a 9-inch pie pan.
Filling Ingredients:
1/4 cup Splenda
2 teaspoons liquid sweetener
3/4 cup Erythritol
1 teaspoon not/starch
4 eggs
1/2 cup heavy cream
1/2 cup lite coconut milk
1 teaspoon white taragon vinegar
1 tablespoon lime juice
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
8 tablespoons butter (1 stick), melted

Preheat oven to 350°F.

In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 minutes or until a toothpick or knife blade inserted in the center comes out clean. Serve with raspberries or blackberries if you like.

Cut in 8 pieces: 9 grams net carbs per piece.

See recipe HERE …