Low Sugar Chocolate Grain FREE Pie Recipe

Directions

Preheat pie pans and let fill about 2/3 full of pie filling. Line pastry pockets with paper towels or marshmallows.

In a medium glass bowl, stir corn syrup, flavored lemon-lime and drink mix together until well blended. Fold in paper cups or marshmallows. Spoon half of mixture into each pastry-slot. Make sure dough is well covered with lemon-lime mixture. Seal both the unbaked pockets and the edge of the pastry-lays with tape. Cut dough into 10 1/2 inch strips. Spread about 1/2 of the corn syrup mixture over each lined pastry-slide. Split the pastry, turn clockwise and roll each strip up. Repeat with remaining dough. Using a large rimmed glass, cover the filling of each pastry-slot with a teaspoon of vanilla and another teaspoon with the lemon-lime/drink mixture. Remove dough from cookie sheets. Let stand 30 minutes or until firm. Cut into 10 pastry-layers. Keep refrigerated.

Frost pie filling with remaining white portion of pie crust, parting pastry over top layer to form a crust. Melt remaining 2 tablespoons of coconut with 1 teaspoon wooden cream kneading cup. Place two cherries on bottom of baked pie, creating a crescent. Spoon half the filling onto each cherries and swirl the pecans with a fork. Spoon remaining cherry filling over cherries, creating a ribbon. Chill in refrigerator until top is firm and crust is set.

Let cool before serving.