Sugar Free Banana Pudding Pie

banana pudding pieWell today is Pi Day and it is also one of our busy days of the weeks where we all eat dinner at different times.  So I decided I wanted to make a Pie for Pi Day that we could all enjoy together later on this evening.  I began searching options that would be low carb friendly and didn’t find exactly what I wanted.  I did however, get an idea of a pie to create on my own.  So here is my Sugar Free Banana Pudding Pie!

Sugar Free Banana Pudding Pie


  • 22 vanilla wafers (regular size)
  • 2 med bananas
  • 1 package instant Sugar Free Banana Cream Pudding
  • 2 cups skim milk
  • 3 egg whites
  • 2 1/2 Tablespoons Swerve Granular Sweetener
  • 1/2 teaspoon cream of tarter


  1. Preheat the oven to 400 degrees.
  2. Line the bottom of your pie shell with the vanilla wafers.  You will be able to see the bottom of the shell – but it will work just fine.
  3. Slice the 2 bananas and layer them on top of the vanilla wafers.
  4. Mix your instant Sugar Free Banana Cream Pudding and the 2 cups of cold milk.  Whisk together for about 2 minutes until it thickens.  (You could use cook and serve if you can find sugar free.  I could only find the sugar free in the instant mix)
  5. Pour the pudding mixture over the bananas and wafers, coating evenly.
  6. Separate 3 egg whites into a bowl.  Mix on high speed to fluff.
  7. While mixing add in cream of tarter and Swerve.
  8. Continue mixing until it is thick and peaks form.
  9.  Spread the meringue over top of the pudding mixture.
  10. Place in the oven for 5 – 7 minutes or until golden brown.
  11. Allow the pie to cool and then chill for 2 hours to set.

Nutritional Information: Total Carbs – 143 g carbs,  1 slice (1/8 of the pie) – 18 carbs



Sugar Free Pumpkin Pie

It is Thanksgiving morning and I just put our Sugar Free Pumpkin Pie in the oven.  I realized I had not ever blogged this item, so here you go.  Thanksgiving is not always a lower carb day – so in the areas that you can cut some carbs we go for it.  This is a yummy pumpkin pie – that no one would realize is sugar free if you didn’t tell them!  Enjoy…


Sugar Free Pumpkin Pie


  • 9 inch pie shell
  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups evaporated milk
  • 1 whole egg
  • 1 egg white
  • 1/4 cup plus 2 Tablespoons Swerve Granulated Sweetener
  • 1 1/2 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees
  2. In medium bowl mix together eggs, Swerve Sweetener and pumpkin pie spice until well blended.
  3. Add in pumpkin and evaporated milk and stir until smooth.
  4. Pour into the pumpkin shell.
  5. Bake for about 40 – 45 minutes – or until the center is set.

Nutritional Information – 1/8 of pie is 15 carbs



Low Carb French Silk Pie

Who doesn’t love chocolate and I was excited to find this low carb version of chocolate silk pie that I adjusted. I did go ahead and use a graham cracker crust.  It is just so much simpler and still a nice low version of a yummy pie. We have tried several different recipes and some will not make this blog.  This one however, is one that I will make again.  Hope you give it a try too.



  • graham cracker crust
  • 6 ounces salted butter
  • 1 1/4 cups Swerve Confectioners Sweetener
  • 1/4 cup heavy cream
  • 3 1/2 ounces unsweetend baking chocolate, melted
  • 4 large pasteurized eggs
  • 2 teaspoons vanilla
  • 3/4 cup heavy cream
  • 2 Tablespoons Swerve Confectioners Sweetener


  1. Bake your graham cracker crust according to the directions on the shell.
  2. Finely chop the unsweetened chocolate baking squares and place in a microwave safe bowl. Heat on high in 30 second intervals until almost melted.
  3. Put the butter and Swerve in a large mixing bowl and beat on medium speed for about 2 minutes. Scrape the bowl and add the melted chocolate and beat for 1 minute.
  4. Add 1/4 cup cream and vanilla and beat for 2 more minutes.
  5. Add the pasteurized eggs, 1 at a time.  Beating a couple minutes between each egg.  (Make sure to use PASTEURIZED EGGS since you will NOT cook this pie)
  6. Once all 3 eggs are added slowly, finish with a burst of high speed on the mixer for about 1 minute.
  7. Place the mixture into the graham cracker crust and put in the refrigerator to chill.
  8. Place 3/4 cup heavy cream and 2 Tablespoons of Swerve Confectioners Sweetener in a bowl. Whip on high till stiff.
  9. Spread whip cream over the filling mixture
  10. Top with unsweetened chocolate curls if desired.

Nutritional Information:  1/12 of the pie is 1 serving: 1 serving is 18 g Carbs