Chocolate Custard Pie, Low Carb, Gluten Free, THM “S”

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Low Carb and Gluten free this Chocolate Custard pie is rich and creamy. The perfect dessert. THM "S"

Chocolate Custard Pie

I love custard pies! Well, honestly I don’t think I have ever met a pie that I didn’t love, but custard based pies are my first love. I first shared my love of custard pies here on the blog with a classic Egg Custard Pie. A cream vanilla custard pie that is a great memory I have of my dad, That basic custard pie it started my love affair with custard pies.

Custard pies are pies that start with a custard base of milk or cream, eggs sugar and flavors. Custard pie fillings are uncooked when you and add them to a raw pie crust before baking it. This process of uncooked components being cooked at the same time is where they differ from cream pies, which have a fully cooked fillings that you add to a cooked and cooled crust.

Low Carb and Gluten free this Chocolate Custard pie is rich and creamy. The perfect dessert. THM "S"

Making the Pie

With this Chocolate Custard Pie, you will have two basic parts of the recipe, making your crust and prepping the filling. Neither step is hard, but the filling does need a little patience when working with your cream and egg mixture. With any custard pie, the cream needs scalding before you add it the egg mixture. Scalding cream just means adding your cream to a saucepan and heating it to the point of almost boiling.

Did you catch that I said “almost boiling” there? Good, that’s important. You don’t want your cream to boil, just look for those little bubbles that start to form around the edges of the pot and your cream is ready. Keep a close eye on your cream when it is working its way up to a scald, you don’t want it to boil or scorch. That would not make a tasty pie!

For the crust, I just used my basic pie crust that you can find here. As with any traditional crust, you will need a “flour”, cold water, and really cold cubes of butter. I like to keep some cubed butter in the freezer so I can just pull it out when I am making a pie crust. The colder the butter the better texture it will give to your pie crust, so I recommend you cube the butter in this recipe and let it sit in the freezer until you are ready to make your pie crust. It shouldn’t take more than 30 minutes or so to get cold enough to use. You can find all the steps to making this great crust and filling below in the recipe card.

Low Carb and Gluten free this Chocolate Custard pie is rich and creamy. The perfect dessert. THM "S"

I promise that these few steps will yield and amazing pie. A dessert that you and your family will not believe is diet friendly. I don’t know about you but I love being able to convert my favorite recipes with having them taste like diet food! Nobody likes to feel deprived or be reminded daily of being on a diet right? Thankfully, with this type of food freedom, we don’t have to feel like we are on a diet at all.

 Recipe Tips

    • Temper the eggs: when preparing the filling, yu will need to pour 1/4 cup of the hot cream mixture into the beaten eggs at a time mixing as you do. This will prevent scrambled eggs.
    • Stir in the cream slowly trying to avoid lots of little bubbles or a “foam” on top of the mixture. These bubbles will not take away from the taste of the pie but it can affect the appearance and texture of your pie much smoother.
    • Freezing the crust before adding the filling and baking will keep your crust nice and golden brown. Otherwise, the crust could get a little over cooked.
    • Chill this pie completely before serving for the best results, although it does taste amazing after just cooling on the counter.

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1 slice

Chocolate Custard Pie, Low Carb, Gluten Free, THM “S”
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Ingredients

    Custard Filling
  • 4 large eggs, beaten
  • 2 tsp pure vanilla extract
  • 2 c of 0rganic heavy cream
  • 1/2 c of Pyure or 2/3 cup THM Gentle Sweet
  • 2 1/2 Tsp of unsweetened cocoa powder
  • pinch of salt
  • *Note: If you use THM Gentle Sweet please refer to the Sweetener Conversion Chart to determine the amount you will use here.
  • Pie Crust
  • 1/4 cup of whey protein
  • 1 cup of Trim Healhy Mama Baking Blend
  • 2 Tbsp of Pyure Sweetener or 3 Tbsp of THM Gentle Sweet
  • pinch of salt
  • 1 stick of very cold or frozen butter,cubed
  • 5-6 Tablespoons of ice-cold water
  • *You could sub your favorite baking mix or make your favorite low carb pie crust in this recipe if preferred.

Instructions

    To Make the crust
  1. Add your dry ingredients into your food processor or blender.
  2. Pulse a few times to mix. Next on low-speed dropped in your very cold cubed butter.
  3. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your mixture will become very wet and will be sticky and hard to roll out. Remember, if your crust tears while transfering it to your pie plate, don't worry. You can press it in or patch it up. No one will see it after it is baked. I suggest freezing the crust for 15 minutes before filling it with your egg mixture. This helps your pie crust bake evenly without burning or getting soggy
  4. For the filling:
  5. Beat the 4 large eggs, add in the pinch of salt, vanilla. Sit the eggs aside.
  6. Next you will add your heavy cream, cocoa powder and sweetener to your pan over medium heat to “scald it”. Remember scalding is not boiling so be sure you do NOT take your cream all the way up to a boil. You just want it hot enough to let the cocoa powder mix in. A good sign of when the milk is ready is the small bubbles forming around the top edges of the cream.
  7. After you have pulled your cream off the heat next you will add 1/4 cup to the eggs slowly while you whisk them to temper the eggs. This will prevent the eggs from scrambling.
  8. Add the rest of the cream mixture to your beaten eggs whisking as you pour. It is very import to do this step slowly so you avoid scrambling your eggs or getting lots of foam/bubbles in your egg mixture. Having a lot of foam in your mixture will change your pie texture. No bubbles means a much creamier and smoother finish to your pie.
  9. Pour your filling into your frozen crust and bake at 350 for about 35-40 minutes, or until the pie is set with just a slight wobble in the center.
  10. Chill the pie completely before slicing or serving.

Notes

Nutritional Information Per Serving: Calories 329, Fat 22 grams, Carbs 6 grams, Fiber 6 grams, Net Carbs: 3 grams, Protein: 10 grams. *Disclaimer: These are my calculations for the ingredients I used. For your exact nutrition for your brands you would need to recalculate the information.

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2 comments

    • Keri Bucci says:
      Hi Jacki. You can totally bake the custard without the crust. I would suggest though that you use a water bath, so it cooks evenly. I would bake them at 350 for about 20-30 or until they are just set with a little wobble in the very center. Let them cool completely and chill them before serving.

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