Strawberries and Cream Pie

Strawberries and Cream Pie
Sugar free, low carb, and gluten free.
 
Crust
1 1/2 cups blanched almond flour
1/4 cup sugar free vanilla protein powder 
4 tablespoons butter, melted

Filling
1/2 cup sugar free strawberry preserves
2 packages sugar free cook and serve vanilla pudding mix
3 1/2 cups skim milk

Topping
8-10 fresh strawberries, sliced
1 cup heavy cream
5 drops liquid stevia (or to taste)


Preheat oven to 350F. Combine crust ingredients in a medium bowl and mix well. Firmly pat mixture into the bottom and halfway up the sides of a pie plate. Bake for 10-12 minutes or until lightly golden. Set aside to cool for about 15 minutes.
Gently spread strawberry preserves to cover bottom of crust. Set aside.
In a medium size saucepan, combine pudding mix and milk. Whisk until combined. Cook over medium heat, stirring often, until it comes to a full bowl. Remove from heat and allow to cool in the pan for 5 minutes, then stir. Pour pudding into crust. Refrigerate for 3 hours or until chilled completely.
Slice strawberries. Arrange on top of chilled pie.

Place medium size bowl and whisk (or whisk attachment of electric mixer) into the refrigerator to chill for about 15 minutes. Place cream in chilled bowl, and whisk until thickened. Add stevia to taste. Continue to whisk until the cream reaches soft peak consistency.
Serve pie with a dollop of whipped cream.