Spring flavors hugged in a light and buttery pecan crust… this little pie is definitely one of my new favorite single-serve creations!
This personal dessert option is so perfect to whip up to satisfy my post-dinner sweet tooth, especially heading into the spring/summer season filled with all the fresh fruits! Warmer weather ALWAYS has me craving zesty, fruity flavors.
It’s no secret that traditional pies are difficult and time consuming to make. Honestly, I was super hesitant to even attempt creating an easy-to-make pie that is not only delicious but healthy!
Seems impossible, right?!
I can now officially confirm, it is 100% possible & so tasty. It will never quite live up to the giant, rustic summer pies my Grandma used to make, but for a girl following the specific carbohydrate diet, this comes pretty close!
The best part: its personal! You can totally customize this with any fun fruit combos you can dream up. Get creative with it, let your personality shine.
Ingredients
Pecan flour (I used the Nature’s Eats brand)
Grass-fed butter
Liquid egg whites
Vanilla extract
Salt
Fresh raspberries
Wild honey
Lemon juice
Blanched almond flour
Almond butter
Substitutions & Modifications
If you don’t happen to have pecan flour on deck, blanched almond flour or cashew flour could be substituted.
Grass-fed butter can be substituted for coconut oil.
The liquid egg whites could be replaced with the same amount of additional butter.
Let your imagination run wild with the filling! There are no rules here: any delicious fresh fruit could work here. You can also adjust the amount of lemon (or leave it out all together) based on your personal preference.
Print
SCD single-serve raspberry lemon pie
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 1 personal pie 1x
Description
A healthy & fresh “just-for-you” pie! Not only is this recipe scd-friendly, but its also paleo, grain-free, soy-free, and most importantly: a delicious dessert option to satisfy any sweet tooth.
Ingredients
Crust:
- 1/4 cup + 1 tbsp pecan flour
- 1/2 tbsp. grass-fed butter, melted
- 1 1/2 tbsp. liquid egg whites
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
Filling:
- 2/3 cup fresh raspberries
- 1 tsp. wild honey
- 1 tsp. lemon juice
Crumb topping:
- 2 tbsp. blanched almond flour
- 1 tsp. grass-fed butter, melted
- 1 tsp. creamy almond butter
- 1/4 tsp. vanilla
- dash of sea salt
Instructions
Start with the crust:
- Preheat oven to 350F.
- In a small bowl, combine all of the ingredients for the crust. Stir until a firm, cohesive dough forms.
- Press the crust mixture into a small 3.5 inch cast iron skillet.
- Bake for 7 minutes.
Next, work on the filling:
- As the crust is baking, warm up the raspberries, honey, and lemon juice in a small pot over medium heat.
- Stir frequently, lightly mashing the berries as you stir.
- This should take about 5 minutes.
Topping:
- In a small bowl, mix together all of the ingredients for the crumb topping.
Pie:
- After the crust in done baking, pour the raspberry filling on top.
- Sprinkle the crumb topping mixture on top of the filling.
- Place the pie in the oven for 4 more minutes.
- Let cool & devour!
Notes
- Any finely ground nut flour can be used for the crust; however the rich pecan flavor is a game-changer.
- Coconut oil can be substituted for butter.
- Category: something sweet, single-serve
- Method: bake
Nutrition
- Serving Size: 1 pie
- Calories: 440
- Sugar: 11
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 7
- Protein: 12
Keywords: single-serve recipe, specific carbohydrate diet, paleo, healthy dessert, grain-free
