Egg Custard Pie (Low Carb, Keto, Gluten Free, THM Friendly)

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This Egg Custard Pie from My Table of Three is low carb, Keto diet friendly, gluten free, sugar free, and Trim Healthy Mama Pie

A Classic Pie and Family Treasure

So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also.

The original recipe my dad enjoyed growing up was full of sugar and in a carb-filled crust that was not gluten-free. So, I knew that in order to still enjoy and treasure this family recipe on my journey to getting healthier I would need to recreate it with better options.

Dad

Another reason I really cherish this pie is that my dad is no longer with me as he lost his battle with Cancer about 13 years ago now. I still miss him today just as much today as I did the day he left us. I hang on to every memory I have of him until I can see him again one day. Unfortunately, he never got to meet my wonderful husband or his grandson Nathanael who will be seven in just a few weeks. I know that he would have loved them both and been so proud.

Egg Custard Pie

 This pie is such a simple dessert but man what it may lack in aesthetic appeal it certainly makes up for in texture and taste. One would not think that a filling with only four ingredients could make you sigh heavily and say out loud “oh my word that is heavenly!”, but this pie will do just that.

I almost burst out into song after my first couple of forkfuls and yes… before you ask I might have a small habit of silly things like that but I will never tell! But don’t ask my husband because he is always willing to share stories of my silliness!

I almost burst out into song after my first couple of forkfuls and yes… before you ask I might have a small habit of silly things like that but I will never tell! But don’t ask my husband because he is always willing to share stories of my silliness!

Pie Crust

Let’s Make an Egg Custard Pie!

To make the custard you will need to first “scald” your heavy cream in a heavy saucepan over medium heat. Note I said “scald” not boil here. Scalding is a technique used with many dishes containing milk.  Basically, you are just bringing your heavy cream to a temperature close to boiling.

My mom taught me this growing up by telling me to watch for the tiny bubbles forming on the sides of the pan. When you see those little bubbles it is scalded.While the milk is heating up add in the sweetener and whisk it really well.

Once your milk is ready to pull it off the burner you are ready to add it to your egg mixture. Remember to follow the directions below on tempering the eggs so the filling doesn’t scramble.  It is also important to pour the mixture into the crust slowing avoiding bubbles in the pie.

You will bake your custard and then let it cool before chilling for a couple of hours. Custard pies are better chilled so have patience a bit longer when it is done. It is worth it. The pie may have a few steps that  sound a complicated but it they aren’t so I hope you give it a try.  This simple and basic Egg Custard Pie will really rock your world. I know I am sure glad it is a huge part of my life.

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Egg Custard Pie (Low Carb, Keto, Gluten Free, THM Friendly)
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Recipe Image

Ingredients

    Custard Filling
  • 4 large eggs, beaten
  • 2 tsp pure vanilla extract
  • 2 cups of heavy cream
  • 1/2 cup Pyure or 2/3 cup THM Gentle Sweet
  • 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 THM Whey Protein (optional)
  • 1 cup of THM Baking Blend
  • 2 Tbsp of Pyure Sweetener or THM Gentle Sweet
  • pinch of salt
  • 1 stick of very cold or frozen butter,cubed
  • 5-6 Tablespoons of ice-cold water

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 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. 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.
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23 comments

    • Keri Bucci says:
      Lol, Sara, I just removed that. I am not sure how it got in there. This is one of my older recipes and has never had cocoa in it. Sorry about that.
  1. Katherine N says:
    Have you ever done this without crust in ramekins? I'm not much of a crust person but would love the custard filling!
    • MyTableofThree says:
      Yes, I have. It is very nice. I like to do them with the water bath method so it cooks the custard evenly. It is just as good! I would still recommend you chill them for a while until cold. Yum!
  2. Mary Ann Kerr says:
    I recently bought Truvia baking blend for baking and was shocked to find sugar in it. The little packets that you can buy have no sugar in them. I don't find a large bag of Truvia without sugar. Your comment?
    • MyTableofThree says:
      Hi Mary Ann! Yes, sadly the Truvia Baking Blend does have sugar so it is not plan approved or low carb. However, the Truvia I buy comes in a small 8 oz jar type container and I get it at WalMart or Kroger here. Also, my main sweetener I use is Pyure. It is the same type of sweetener as Truvia and can be found at WalMart also. That comes in a 1 lb bags for around 7 bucks. Just make sure you don't grab the version of that one that has sugar also. Hope this helps.
    • mytableofthree says:
      Hi Ranine! I have used almond milk before and though the taste was pretty good it was one of my attempts that came out watery. By that I mean, the custard was not as smooth as with the cream and it had water in the bottom of the pie. When I did it with a crust it made it very soggy. If you try it I would love to hear if you get better result. Thanks for stopping by!
  3. Michelle Foeller says:
    Looks so good! As far as those gadgets that go over the crust, my experience has been that they don't do their job, but rather cause the crust to actually overcook. Better to stick with foil instead, as it works every time.

I would love to hear from you!