pistachio pudding pie – low carb

Ingredients

For the pie crust:

• 1 batch keto pistachio shortbread cookie dough

For the filling and garnish:

• 8 ounces mascarpone cheese
• 1.5 cups heavy whipping cream
• 1.5 cups unsweetened almond milk
• 2 packages sugar free pistachio pudding mix
• 2 tablespoons confectioners style powdered erythritol
• 1/2 teaspoon vanilla extract
• 3 tablespoons chopped pistachios for garnish

Instruction

For the crust:

1. Preheat the oven to 350 degrees F. (while waiting for the oven to heat, consider doing step one of the filling prep, which will allow for chill time.)
2. Press the pistachio shortbread cookie dough firmly along the bottom and sides of a standard sized pie plate.
3. Bake for 12 minutes.
4. Remove from the oven and cool.

For the filling and garnish: