Right from page# 362 of the FAT TO SKINNY Sugar Free Bakery Book available here-
http://www.shop.fattoskinny.com Cool Creamy Summer Strawberry Low Carb Pie
Filling Ingredients
4 oz cream cheese
8 oz Raspberry Fifty50 brand sugar free Jelly
1 cup strawberries
1 egg
Sugar free whip cream for garnish
Pie Shell Ingredients
2 tablespoons butter
12 drops FAT TO SKINNY ZERO sweetener
½ tablespoon vanilla
1 egg
1/8th cup cocoa
¼ cup water
½ teaspoon salt
1 oz melted unsweetened chocolate
½ cup flax seed meal
1 teaspoon baking powder
4 teaspoons whipping cream
Shell Directions
1. Preheat oven to 350 F and grease a pie pan.
2. Cream the butter and ZERO until fluffy.
3. Add the vanilla and beat the egg into the mixture.
4. Add salt and cocoa, beat well.
5. Add chocolate, beat until fluffy.
6. Add the rest of the ingredients and mix well to combine.
7. Fill pie pan with the pie shell batter and work it up sides of pie pan and on top.
8. Bake at 350 for 10 minutes, let cool while preparing filling but leave oven on.
Filling Directions
9. In a bowl combine room temp cream cheese and jelly with a mixer.
10. Chop ¾ cup of strawberries.
11. Add chopped strawberries and one egg to cream cheese mixture and mix well.
12. Pour into pie shell.
13. Bake for 45 minutes or until firm.
14. Let cool completely then refrigerate 3 hours to firm.
15. Thinly slice the remaining berries and garnish over top of pie.
16. Garnish with whip cream before serving.
TIP- Follow the following links for the fruit spread;
http://www.fifty50foods.com/spreads/raspberry.html 
