I made this GF diabetic pie recipe and crust. The recipe of 2 cups almond flour and 2 Tbs. agave syrup turned out delicious. I baked it too long and I didn't grease the crust, so I couldn't pry it out of the pan until the second day when the filling softened the crust.
But it tasted good.
The filling is regular cook and serve sugar free pudding and raspberry rhubarb topping layered.
3 cups rhubarb (I used frozen) 6 minutes microwaved until bubbling. Stir in
1 package sugar free raspberry gelatin thoroughly. Then cool and pour over the pudding in the pie shell. Refrigerate 2 hours.