Who has whey laying around? Well, if you are into cheesemaking or yogurt-making, you will have random jars of whey hanging out in your fridge– if you save it. And you really should save it! I think whey deserves it’s own blog post, so look-y here.
Here is a THM friendly version of old fashioned whey pie…to use up your extra whey. If you’d like to accumulate some whey, check out this kefir cheese. Anyways, here’s the recipe.
Ingredients and Directions for the Crust:
Preheat oven to 350 degrees.
1 cup THM Baking Blend (or almond flour for a heftier S)
1 tbsp THM Gentle Sweet
5 tbsp cold butter
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-Blend this together until it’s pea sized.-
Add 2 egg yolks.
-Blend again for a few pulses.-
Add 1 tbsp water.
-Blend again for a few more pulses.-
Put all ingredients from the blender into a pie crust. You can press this mixture out into parchment paper and roll it out very neatly, or you can do like I did, and press it into the pie plate with your fingers.
Bake for about 12-15 minutes. Don’t let it get too browned.
Set the pie crust aside and let it cool.
Now, time for the filling.
Whey Pie filling:
½ cup plus 1 tbsp THM Gentle Sweet (or make your own mixture from erythritol and stevia)
Dash of mineral salt
1 ½ cup whey
-Mix sweetener, whey, and salt together in a medium saucepan, and simmer. Cook and simmer until it is slightly thickened, then…
Add 2 tbsp gelatin. (I used THM Just Gelatin, but you can use any unflavored gelatin from the store.)
Simmer for a few more minutes.
Whisk together 5 egg yolks.
Remove whey mixture from the heat, and add the whey mixture to the beaten egg yolks. Add it slowly, whisking the whole time, so you don’t scramble the eggs. Just temper it slowly.
Put this mixture back into the saucepan, and simmer for a few more minutes.
Remove from the heat again, and add…
¼ cup freshly squeezed lemon juice
2 tbsp melted coconut oil (refined is what I used.)
Stir well, and then pour this mixture into the crust.
Cook at 350 degrees for 30-45 minutes, or until the middle is bubbling. Keep an eye on the outer edges of the crust, and cover with foil if it is starting to get too brown.
Let it cool on the counter, then put it in the refrigerator to cool further.
Before serving, whip up some whipped cream.
I used about 1 cup heavy whipping cream, to about a tbsp of Gentle Sweet, and a squeeze of lemon juice.
Mix it with a hand mixer until thickened, and top the pie with whipped cream!
In the photo, I added some lemon zest on top, and sliced some lemons. I thought it was pretty.
The key to this pie is to eat it chilled! Preferably several hours in the fridge. If you get excited and eat it to warm like I did at first, it’s a bit runny.