Low Carb "Magic" Custard Pie!
 

I love custard pie and saw a recipe for a "Magic" pie that makes its own crust. It looked easy to make and also easy to convert to low carb. So I gave it a try and it came out great Based on 6 generous servings for a 9 inch pie, I estimated the net carbs at 5.5 a slice. If you use almond flour (I used a low carb blend from Bob's Red Mill) it would be even less!


1/4 c butter
4 eggs
3/4 c truvia (or your fav sugar sub)
1 pinch salt
2 c cream (I also plan to try it with almond milk)
2 tsp vanilla extract
1/2 c Bob's Red Mill Low Carb blend (almond flour would also work)

Put all ingredients into a blender. Blend for 30 seconds. Or blend well with a hand mixer...
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.


My crust actually formed at the top, not sure if that is normal but would think original recipe would have mentioned this so I think not! This may be because I used cream instead of milk? I just flipped it over and it was fine, a very light crust that I quite enjoyed.

It is very eggy and I love it for breakfast with just a drizzle of sf maple syrup, as shown above. Finally a quick and tasty breakfast option! Also great with a little whipped cream as desert.

I bought almond milk and almond flour and plan to try it that way. Will let y'all know how it comes out!

My mom makes a coconut pie like this

I am not a big coconut fan but that is a popular variation of custard pie. Especially in the South ;)!

Ok, so I tried it again switching out to almond milk and almond flour. It did not come out as thick as the cream version but it taste good. I think next I will try in combo, 1/2 cream 1/2 almond milk... and also mix the the almond flour with the low carb blend... meet in the middle so to speak!

I am really loving it for my breakfast by the way... I love not having to cook something when I first wake up...! I bet you could make it into a tasty, savory quiche type dish, just take out the sugar sub, add bacon perhaps, cheese and some green onion!

Well, I discovered last night you definitely CAN'T use liquid sweetner...I was trying to save myself some carbs there ;-) I'll try it again the right way!

A little xanthan or guar gum might make it set up better so you can use liquid sweetener (like Sweet-EZ).

I know it's been a while since this thread was active, but the coconut comment has me intrigued. Do you all think simply adding 1.5 cups of coconut would do the trick here? Or some other quantity?

I am going to give this a try. Will report back.

I have made this and liked it. Please note:

I used 1/4 cup coconut which was a fine flavor but almost overflowed the pie pan. If I am doing additions moving forward I might use an 8 x 8 pan.

It's not a custard pie. It's what you might call a pudding cake recipe. This is one where a crust floats to the top and the bottom stays like pudding.

It is delicious, very light and lovely texture and a fine flavor. I must say the pudding part was on the thin side and flowed all over the pan once a slice was cut. For guests I would use ramekins.

Sounds like you need another egg or an egg yolk to firm the custard.

You are right! I will do that next time.

Hmm,sounds pretty good, and I think I may even have all the ingredients in the house. Critical for me because I'm not currently going out to do any shopping! I do love coconut so might use some coconut flakes too, and use some coconut cream in addtion to the heavy cream.