Graham cracker crust substitute
 

Hello ladies,

My husband and I are on our 3 week of ph2 and we are craving key lime pie really bad. We tried the SBD recipe with the egg white bottom and I didn't like it. The only other crust I've seen was a almond flour one or pecan one, but my husband is allergic to nuts. Does anyone have any suggestions?:?:

Maybe soy flour or whole wheat flour??? You can make a key lime splenda cheese cake with no crust also. The cheesecake texture holds the pie together. Maybe just try to make a key lime crustless pie so that you get the flavor but no crust...it would be like a pudding.

How about maybe oatmeal???
You could maybe alter this recipe a tad to make pie crust?

What about soemthing like salba or flax seed?

I successfully used the Ph 1 PB cookie recipe for a cheesecake crust you need about 1.5 recipes

SBD Pumkin Pie
 

Cab we make this recipe SBD friendly? I founf it on the web while I was looking for a low cal/low carb/low sugar/nut free crust:D

Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust
Estimated Times:
Preparation - 20 min | Cooking - 1 hrs | Yields - 8 servings

This delicious and nutritious pumpkin pie is made for those who love pumpkin pie all-year round. A lighter version of Libby's Famous Pumpkin Pie filling is complemented by the whole-grain pie crust featured in the best-selling book Superfoods Rx by Dr. Steven Pratt and Kathy Matthews. Now there is no excuse to wait until Thanksgiving to enjoy a slice of pumpkin pie.

Ingredients:

1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares)
1/2 cup whole-wheat pastry flour
2 tablespoons canola or sunflower oil
2 tablespoons dark brown sugar
2 tablespoons ground flaxseed
2 tablespoons wheat germ or ground pumpkin seeds
2 teaspoons finely grated orange zest
1/2 teaspoon ground ginger
1 large egg (with high omega-3 content, as noted on label), lightly beaten
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
Light whipped cream (optional)

Directions:
FOR WHOLE-GRAIN PIE CRUST:
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.

BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.

FOR FILLING:
INCREASE oven temperature to 425º F.

MIX granulated sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE for 15 minutes. Reduce temperature to 350º F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

How about using Fiber One cereal (whirled in a blender/food processor to a crumb consistency) for the graham cracker crumbs?
Or would that be too many carbs, still?

I remember awhile back someone using wheatgerm for a pie crust. I never tried it myself but she said that it was really good. You can find the wheat germ in the cereal aisle.

I make a pretty yummy pie crust with Fiber One, SmartBalance margarine and Splenda. Just blend it all together in a food processor and pat gently into a pie pan. It's good with either a baked or a refrigerated filling. I also use this as a topping for apple crisp.