Egg custard pie is one of those classic desserts that brings back memories of family gatherings and cozy evenings at home. Growing up in the Midwest, this pie was a staple at our holiday dinners, and now, as someone who tries to balance a busy career with a healthy lifestyle, I've found a way to make it low carb without sacrificing any of that creamy, comforting goodness. This recipe is perfect for anyone looking to enjoy a nostalgic treat without the guilt of too many carbs.
This low carb egg custard pie pairs beautifully with a dollop of freshly whipped cream or a sprinkle of cinnamon on top. For a delightful contrast, serve it alongside a fresh berry salad or a handful of toasted nuts. If you're hosting a gathering, consider offering it with a selection of teas or a light, fruity white wine.
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Low Carb Egg Custard Pie
Servings: 8 servings
Ingredients
1 pre-made low carb pie crust
4 large eggs
1 cup heavy cream
1 cup unsweetened almond milk
1/2 cup erythritol or preferred low carb sweetener
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup heavy cream
1 cup unsweetened almond milk
1/2 cup erythritol or preferred low carb sweetener
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Directions
Preheat your oven to 350°F (175°C).
Place the low carb pie crust in a 9-inch pie pan and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, almond milk, erythritol, vanilla extract, and salt until well combined.
Pour the egg mixture into the prepared pie crust.
Sprinkle the top with ground nutmeg for that classic custard pie flavor.
Bake in the preheated oven for 35-40 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
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Variations & Tips
For a dairy-free version, substitute the heavy cream with coconut cream. You can also add a hint of spice by incorporating a pinch of cinnamon or cardamom into the custard mixture. If you prefer a crustless pie, simply skip the crust and pour the custard directly into a greased pie dish. This will reduce the carb count even further and is just as delicious!