The pie crust I am using has 3g sugar and 9g carbs. In order for the pie to be truly sugar- free you would need to find a sugar free pie crust. The pie filling is sugar-free.
Graham Cracker or Pecan Pie Crust (Sugar free if you can find it)
8oz container of sugar free Cool Whip
3oz box Jello gelatin (Any flavor you desire. That will be the flavor of the pie.)
2/3 cup boiling water
8oz measuring cup with 1/2 cup very cold water and fill up the remainder of the way with ice.
1/2 tsp vanilla extract
In a heat proof bowl mix together the gelatin and boiling water. Mix until dissolved.
Mix the 8oz measuring cup with ice and water into gelatin mixture.
Mix until it thickens just a little.
Remove any ice cubes that didn’t melt.
Add 1/2 tsp vanilla extract into container of Cool Whip and then mix that into Gelatin mixture.
Stir until blended well.
Pour into pie crust.
Cover with plastic lid that comes with pie crust.
Refrigerate for 4 – 5 hours.
Top with additional whipped topping, fruit, or leave it plain.
Share with all your human friends. This pie is very light and fluffy. It has a great flavor and is a great dessert option for a diabetic. Super easy to make. I think orange would be good because it would taste like an orange cream pie. I haven’t tried it yet because my local store did not have sugar free orange Jell-O. I will keep an eye out for it.