Southern Chess Pie

Crust Ingredients: 1 cup gluten flour 1/2 cup whey protein powder 1/2 cup oat flour 1 teaspoon salt 8 tablespoons 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 the flours and salt. 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 Diabetisweet 1 teaspoon not/starch (or 2 teaspoons cornstarch - adjust carbs) 4 eggs 1/2 cup heavy cream 1/2 cup lite coconut milk 1 teaspoon white taragon vinegar 1 tablespoon lime juice 1 tablespoon grated nutmeg (fresh-grated makes all the difference) 2 teaspoons sugarfree vanilla extract 8 tablespoons butter (1 stick), melted Preheat oven to 350F. 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. Total grams in entire pie made with this crust (a traditional sweet crust): 73 grams Cut in 8 pieces: 9 grams per piece. [You can use a nut crust and reduce the carbs by half.]

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