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Custard Pie Low-Carb Gluten-Free Recipe

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I adapted this Low-Carb Custard Pie recipe from a low-carb cup custard recipe sent to me by my friend Khrystah! Aside from the amazing taste of this custard, there is only 1 gram of carbs per slice–that means you can have a second helping! This custard is the perfect satisfying ending to any great meal.

Ingredients

Units Scale

Instructions

  1. Take out your pie plate and find a larger baking dish, casserole, or roaster into which the pie plate will fit without touching the sides.
  2. Preheat the oven to 350° F.
  3. Combine all the ingredients except the nutmeg for the garnish in a blender and process for 15-20 seconds.
  4. Pour the blended ingredients into an ungreased pie plate.
  5. Sprinkle with additional nutmeg.
  6. Place the pie plate in the baking dish, casserole, or roaster and add water to the larger container to a depth of ½ to ¾ inch.
  7. On the middle rack of the oven, place the container with the pie and bake for 40 to 45 minutes, or until the center is set and the top is lightly browned.
  8. Take the pie out of the larger container and cool on a wire rack.
  9. When cooled, cover with plastic wrap and refrigerate until serving time.

Notes

This pie is can be served warm or cold.

If you don’t have the DaVinci syrups, you may substitute water for the syrup.

VARIATIONS
I have also made this with ½ cup each of the DaVinci Gourmet Sugar Free French Vanilla and DaVinci Gourmet Sugar Free Caramel syrups, which is quite good.

Optional Garnish Idea: If you would like to jazz up the looks of this plain Jane pie, apply rosettes of Swerve sweetened whipped cream around the edge of the pie just before serving and place a sugar-free chocolate-coated espresso bean on the peak of each whipped cream rosette.

Nutrition

Find it online: https://www.carbsmart.com/low-carb-gluten-free-custard-pie-recipe.html

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