I Baked Pie Crust OR Use the No Sugar Baker Almond Flour Crust
1 C. Swerve Granular
1 t. Salt
3 T. Cornstarch
1 T. Vanilla
1 C. Water
1 T. Butter
3 C. Fresh Raspberries
You can top your pie with whipping cream!
1. In a saucepan, bring water, Swerve, butter, vanilla and raspberries to a rolling boil. Remove from heat and add in cornstarch. Make sure you keep stirring the filling and let stand for 15 minutes.
2. Pour into baked cooled pie crust.
3. Bake at 325 for 30 minutes and let cool overnight in refrigerator.