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. Of course, the original recipe my dad enjoyed growing up was full of sugar and was baked in a pie crust that was not gluten-free or remotely low carb. So, knowing that this family favorite of mine was no longer something I could enjoy on my low carb, sugar-free journey made me realize that there was only one thing I could do. I had to find a way to make this Egg Custard healthier so I could then pass it down to my son as my Grandmother had to my mom and 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 and every single thing that reminds me 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.
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!
Now that we have opened your imagination up to just how delicious this pie is (and how silly this fluffy girl can be) let’s move on into the recipe. The first step is to get your crust working so you will have it ready when the filling is ready to add in.
I have tried this pie out many times to make a low carb pie out of almond or coconut flour but the crust never quite had the taste and texture I was hoping for. However, this time I subbed the Trim Healthy Mama Baking Blend for the flour in my family’s go to recipe for pie crust and it perfectly for a 9-10 inch pie plate.
To make the custard you will need to first “scald” your heavy cream in a heavy sauce pan 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 temperature close to boiling but not quite. 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 then take it off the heat. While the milk is heating up add in your sweetener and whisk it really well now and then so it dissolves. Once your milk is scalded pull it off the burner and set it aside. Next beat the eggs and vanilla together in a bowl large enough to hold the eggs and the milk that you will add in a bit.
It is important to pour the mixture into the crust slowing as to not make a ton of bubbles in the pie. You would think that these little bubbles would go away in the oven as it bakes and some do but the others stick around to enjoy the party. I don’t know about you but I love my pies creamy and my warm bath water full of bubbles, but not the other way around. You can sprinkle cinnamon on the top like I do or you can leave it off.
Once your lovely yellow custard is in the pie crust it is time to get this beauty in the oven which can be a tricky also since the liquid is pretty much up to the top of the crust. It might be wise to set the empty crust on a baking sheet before you add the custard so it is much easier to transport into to your oven. Once the pie is in the oven (that has been preheated) it will bake until the custard is set and only has a very slight “wobble”. Mine usually bakes for around 30-35 minutes but that could vary depending on your oven. Just keep an eye on it after about 30 minutes as you don’t want the crust to burn and that is easy to do. The one below almost got away from me but I caught it just in time thankfully.
One last suggestion I have is that before you put this into the oven is to cover the pie with foil loosely so that the crust doesn’t brown to much before your pie is completely baked.
Egg Custard Pie (Low Carb, Sugar & Gluten Free, THM Friendly)
Oven Temp: 350 Serves: 6-8
Filling:
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups of heavy cream
- 1/2 cup plus 1 Tablespoon of Pyure or Truvia (see note below the recipe)
- pinch of salt
For the filling: Beat the 4 large eggs and vanilla together very well in a 4 cup bowl and set aside. Next you will need to scald your heavy cream and sweetener in a heavy sauce pan over medium heat. Remember scalding is not boiling so be sure you do not take your cream all the way up to a boil as it will split. A good sign of when the milk is ready is the small bubbles forming around the top edges of the cream. After you have pulled your cream off the heat next you will add it very slowly to your beaten eggs whisking as you pour. Note: It is very import to do this step slowly so you avoid getting any bubbles or a foam forming on your egg mixture. Having a lot of bubbles in your mixture will change the outcome of your pie texture. No bubbles means a much creamier and smoother finish to your pie. Pour your filling into the crust and bake at 350 for 30-35 minutes. Oven times may vary.
Pie Crust:
- 1/4 cup of Oat Fiber
- 1 1/4 cup of THM Baking Blend (or your low carb favorite mix)
- 3 Tablespoons of Pyure Sweetener
- pinch of salt
- 1 1/2 sticks of cubed cold butter
- 5-6 Tablespoons of cold water
**To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix. Next on low speed dropped in your very cold cubed butter. 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. As soon as it comes together and can be formed into a small flat disc. Wrap it tight in clear wrap and refrigerate for 15 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate. This crust can be temperamental so be patient when you are getting it into your pan. If it tears or rips don’t worry, just patch it up. The filling will cover any imperfections.
Note: If you are using a different sweetener you can use this sweetener conversion chart on the Trim Healthy Mama website to determine the correct amount you need.
