Description
For the pie crust:
– 1 batch cookie dough
For the filling and garnish:
– 8 ounces mascarpone cheese
– 1.5 cups heavy whipping cream
– 1.5 cups unsweetened almond milk
– 2 packages sugar-free pistachio pudding mix
– 2 tablespoons powdered erythritol
– 1/2 teaspoon vanilla extract
– 3 tablespoons chopped pistachios for garnish
Ingredients
1. Preheat the oven to 350°F. Press the cookie dough into a pie plate and bake for 12 minutes. Cool.
2. In a bowl, mix mascarpone, 1/2 cup heavy cream, almond milk, and pudding mix. Chill for 15 minutes.
3. Whip remaining cream with erythritol and vanilla until stiff peaks form. Fold half into the pistachio mixture.
4. Spoon the filling into the cooled crust, smooth it out, and top with remaining whipped cream. Garnish with pistachios.
5. Serve immediately or chill until ready to enjoy.
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 12 minutes, Servings: 12, Calories: 402, Net Carbs: 5g, Fats: 37g, Protein: 6g