Could you post (or direct me to) the entire recipe for the entire pie? I'm not much of a baker but I can usually get edible results with a good recipe to guide me. Thanks.

Hi

I honestly can't remember how I made that pie now. What I would do is look for a recipe for regular pumpkin chiffon pie and modify it.

It's likely got unflavored gelatin, whip cream, pumpkin, splenda in it, and a couple of eggs.

Sorry I can't be more helpful. It's been a while since I made that.

Maggie

I've tried the CarbSense pie crust but not the bake mix. It was just ok in my book. Has anyone tried the pie crust as well??? Is the baking mix better? I didn't add anything, I just made it as per the directions. I am longing for a good pie crust!

yeah i tried the pie crust...it had to be baked at a lower temperature than the directions said and also for at least 15 min longer...that's always been my experience with low carb baking though.

I use minicarb bake mix. The box is 1.98 at wal-mart, but sometimes $1, as the same ingredients as carb sense but is like 1/5 the price.

As for the shortening, don't see the problem with shortening. Did anybody really fret over transfats until atkins made a big deal about it? Don't think they have anything at all to do with low carbing.

You best prepare for some nasty responses to that statement....

I will keep it simple, transfats does bad things to your cholesterol and cardiovascular heath. It probably has no impact on weight loss, but it does on your health. The worse part is that people substitued this for Sat fat, leading to the mistaken belief that "FAT" was bad for you.

I avoid it where possible, althought I agree that is difficult. I don't avoid a product just because it has a few trans fats, but I try to avoid using Shortening and use lard or butter instead.

Brobin

Ok, where does one get Wheat Protein Isolate?

Yes, I hear lard is superior to that waxy fake fat at making food flaky and puffy, anyway. Today everyone uses shortening for foods that are flaky like biscuts and pie crusts but they used to use lard, which is far more healthful.

You could also try chilling the dough for a little bit before rolling. If the fats are cold, they are much more firm and do a better job keeping the dough together.

Also, if you are going to use butter over shortening, it's very important to chill the pie dish before cooking to get a superior flaky consistency. See the reason shortening and lard works better than butter is because they have a higher melting point. By chilling the butter, you raise it's melting point, allowing it to better distribute so as to get that puffy/flaky texture.

They might not interrupt weight loss, but they are extremely unhealthy. It's rare in nutrition, but the fact that transfat is not good for you is the one thing everyone agrees on.

Transfat is a fatty acid with a totally unnatural structure. Seeing as the human body uses fatty acids to build tissues, you can imagine the implications of this. Transfat has been linked to all sorts of health problems including metabolic syndrome. Ironically, the recommendation to eat more starch, sugar, and trans fat over total fat and saturated fat might be one of the reasons people are fatter today than they were in the past.

Personally, I don't fret over every smidgen of trans fat in my diet. I'm not going to stop eating mission tortillas simply because shortening is way down in the ingredient list, for example. However when it comes to something like a large quantity of crisco - a food item positively teeming with transfat, when more healthful alternatives are available (butter, lard, both of which are superior tasting)... I don't see how or why anyone would choose to cook with it.

I doubt oil would work in this recipe. Butter, lard, shortening, margarine or another type of solidified fat is DEFINETLY best. It would be...for lack of a better word...wierd with oil, LoL.

ItsTheWoo, Sometimes it's not always about how something may be better for you, it's about what you and your family can afford. Butter, where I live, is EXTREMELY expensive, margaine and shortening aren't. Plain and simple.

There's a fairly new margarine out, can't remember the name, comes in yellow with green lettering tub, that uses palm oil instead of "partially hydrogenated vegetable oil" to solidify it. It is a bit more expensive than ordinary margarine, but not near as much as butter. It doesn't get quite as soft though, even at room temperature. It also tastes good, rather like Saffola.

Transfat isn't just an Atkins phenomenom. Several countries have banned them now and the US is introducing rules to have warning labels on foods that have them.