Mama's Dessert Pie Crust
by Patti 'Mama' Corso-Driedger
Entertaining family and friends often calls for an after dinner dessert or sometimes dessert and a coffee. This pie crust or cheese cake bottom are perfect for your next gathering, easy to make and so very tasty! Your culinary skills are going to shine!
Low Carb Mama's Dessert Pie Crust (or Cheese Cake Bottom)
Patti 'Mama' Corso-Driedger
1 cup (1/2 package) of Mama's Vanilla Baking Mix
1/4 cup of soft butter
Heat oven to 350 °F.
In an 8 or 9" pie pan add the mix and softened butter and mix together with a fork, then with the back of a spoon press firmly onto the bottom and sides of the pan. (If it sticks to your spoon, slightly wet the back of the spoon)
Bake for 10 minutes, watch that it does not brown too much. Allow to cook and fill with your favorite low carb pie filling. Check out Mama's coconut cream pie recipe here.
For a pie where the filling reuires baking, cover the crust with parchment while baking for 10 minutes, cool then fill with pie filling (ie. Pumpkin) and bake for required length of time, edges can be coverred in foil to avoid burning.
For No Bake Cheesecake: no need to bake the crust, press on bottom of springform pan and fill with no bake cheese cake topping.
For baked Cheesecake: prebake for 10 min in springform pan, then fill and bake as per your recipe.
- Serving Size
- 1 Slice (Crust Only)
- per serving
- 1.5 grams
- 1 grams
- Net Carbs
- 0.5 grams
- 9 grams
- 3 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.