To be fully enjoyed this treat has to have plenty of whipped cream available.... it's just not the same without it! Long ago I wrote down 'whipped cream for garnish', but that's bogus. Each serving needs to be absolutely smothered in it.
Remember cousin Paco Bean's infamous statement upon returning home to his mom & Dad: 'At the Baker Haus they put whipped cream on EVERYTHING!'
Once when I went to make the pie I didn’t have a box of sugar-free vanilla pudding (not a staple in the pantry), so I created a substitute that works awesome; now if only I can invent a way do that with the gelatin part of the recipe (I'm workin' on it; I'm thinkin' plain gelatin & strawberry flavor liquid stevia. watch for an update)!
Sugar free pudding mix substitute:
⅓ c Splenda
3 T cornstarch
⅛ tsp salt
1 tsp vanilla
One last important note:
A purchased graham cracker crust will do but is inferior to a homemade one! I don't own or use the recipe's requested 8" size dish. That's just for the pre-made store-bought crust anyhow. I use my glass 9" pan ..which simply makes more room for that extra whipped cream ;) *or just add another 1/2 c of sliced berries to the 3 c at the start*
Here's my 'no-extra-added-sugar' recipe for the crust:
One last important note:
A purchased graham cracker crust will do but is inferior to a homemade one! I don't own or use the recipe's requested 8" size dish. That's just for the pre-made store-bought crust anyhow. I use my glass 9" pan ..which simply makes more room for that extra whipped cream ;) *or just add another 1/2 c of sliced berries to the 3 c at the start*
Here's my 'no-extra-added-sugar' recipe for the crust:
Graham Cracker Crust
1¼ c cracker crumbs
¼ c Splenda
⅓ c butter, melted
Mix crumbs, splenda, melted butter. Press firmly against bottom and sides of pie plate. Bake @ 350° for 10 min. Cool and fill.
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