Celebration Pie

  • Author: Mandy Pagano
  • Prep Time: 5 hours
  • Cook Time: 12 minutes
  • Total Time: 5 hours 12 minutes
  • Yield: 10 slices
  • Category: Desserts, special occasion, holiday
  • Method: Mixer
  • Cuisine: American


Minus fiber and 11.6 g sugar alcohol =

5.3 g NET carbs per slice


For the crust:

  • 110 g (3.9 oz) fine almond flour (I use King Arthur brand)
  • 30 g (1.05 oz) Swerve brown
  • Pinch sea salt
  • 1/4 tsp vanilla extract
  • 1/2 stick (2 oz) unsalted butter, melted

For the filling:

  • 3/4 c (6 fl oz) heavy cream
  • 1 tsp vanilla flavored liquid stevia drops
  • 1 envelope (1/4 oz/7 g weight) plain gelatin powder (I use Knox¬†brand)
  • 1 brick (8 oz/227 g) cream cheese, softened
  • 2 tsp vanilla extract
  • 85 g (3 oz) Swerve granular
  • grated peel from 1 lemon
  • juice of 1 lemon
  • 8 oz (227 g) sour cream

For the topping:

  • 13 fresh blueberries
  • 18 fresh raspberries
  • 1 large, fresh strawberry, sliced into 6 slices


For the crust:

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine almond flour, Swerve brown, salt, and vanilla and mix well to combine.
  3. Pour in the melted butter and stir to coat.
  4. Turn the crust mixture out into a 9″ pie plate and press into the bottom and up the sides evenly.
  5. Bake for 12 minutes, or until it’s beginning to look golden, at 350 degrees F.
  6. Remove from oven and set aside to cool completely.

For the filling:

  1. When the crust is completely cool, whip the heavy cream with liquid stevia in a mixing bowl.
  2. As it’s whipping, slowly sprinkle in the gelatin and continue whipping until stiff peaks.
  3. Set aside.
  4. In a large mixing bowl, cream the cream cheese on medium speed until it looks light and fluffy.
  5. While continuing to beat on medium, gradually add in vanilla, sweetener, lemon peel, and lemon juice, beating between each addition.
  6. Add the sour cream to the mixture and continue to beat on medium speed until combined and fluffy.
  7. Remove from the mixer, then fold in the whipped cream mixture until it’s fully incorporated.
  8. Fill the cooled pie crust, then decorate with the berries on top, as desired.
  9. Refrigerate four hours, or until well chilled.
  10. Slice into ten servings and enjoy!


  • Serving Size: 1 slice (1/10 of the pie)
  • Calories: 298
  • Fat: 28.8 g
  • Carbohydrates: 18 g (see Description for NET carbs)
  • Fiber: 1.1 g
  • Protein: 5.6 g

Keywords: Icebox pie, celebration pie, lemon, berries, easy, no bake, low bake, holiday