Custard Pie Recipe (Diabetic-Friendly)
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Diabetic-Friendly Custard Pie Recipe
This diabetic-friendly custard pie combines a low-carb almond flour crust with a creamy vanilla custard filling. It’s perfect for those managing blood sugar levels without sacrificing flavor.
Custard Pie Recipe (Diabetic-Friendly)
Rated 5.0 stars by 1 users
This diabetic-friendly custard pie combines a low-carb almond flour crust with a creamy vanilla custard filling. It’s perfect for those managing blood sugar levels without sacrificing flavor.
Ingredients
- IngredientsFor the Almond Flour Crust:
- 2 cups almond flour (finely ground)
- 2 tbsp coconut flour (optional, for better texture)
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/4 tsp salt
- 1/4 cup unsalted butter (cold, cut into small cubes) or coconut oil for dairy-free
- 1 large egg
- 1 tsp vanilla extract (optional, for sweet pies)
- 1-2 tbsp cold water (if needed)
-
For the Custard Filling:
- 2 cups unsweetened almond milk (or another unsweetened non-dairy milk)
- 3 large egg yolks
- 1/3 cup powdered erythritol or monk fruit sweetener
- 2 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/4 tsp ground cinnamon or nutmeg for garnish
Directions
Instructions
Make the Crust
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour (if using), powdered sweetener, and salt. Mix well.
Add the cold butter (or coconut oil) and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix in the egg and vanilla extract (if using). If the dough is too crumbly, add cold water one tablespoon at a time until it holds together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll the dough between two sheets of parchment paper to fit a 9-inch pie pan. Transfer the dough to the pan, trim any excess, and crimp the edges. Prick the base with a fork to prevent bubbling.
Bake for 10-12 minutes, or until lightly golden. Let cool.
Make the Custard Filling
Heat the almond milk in a medium saucepan over medium heat until steaming. In a bowl, whisk egg yolks, powdered sweetener, cornstarch, and salt until smooth.
Slowly pour 1/4 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes).Remove from heat and stir in the vanilla extract.
Assemble the Pie
Pour the warm custard into the pre-baked almond flour crust. Smooth the top with a spatula.
Allow the pie to cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or until set.
Serve
Before serving, garnish with ground cinnamon or nutmeg if desired.
Slice into 8 pieces and enjoy!
Recipe Note
Diabetic-Friendly Custard Pie Recipe
This diabetic-friendly custard pie combines a low-carb almond flour crust with a creamy vanilla custard filling. It’s perfect for those managing blood sugar levels without sacrificing flavor.
Ingredients
For the Almond Flour Crust:
2 cups almond flour (finely ground) 2 tbsp coconut flour (optional, for better texture) 2 tbsp powdered erythritol or monk fruit sweetener 1/4 tsp salt 1/4 cup unsalted butter (cold, cut into small cubes) or coconut oil for dairy-free 1 large egg 1 tsp vanilla extract (optional, for sweet pies) 1-2 tbsp cold water (if needed)
For the Custard Filling:
2 cups unsweetened almond milk (or another unsweetened non-dairy milk) 3 large egg yolks 1/3 cup powdered erythritol or monk fruit sweetener 2 tbsp cornstarch or arrowroot powder 1 tsp vanilla extract 1/4 tsp salt Optional: 1/4 tsp ground cinnamon or nutmeg for garnish
Instructions
Step 1: Make the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour (if using), powdered sweetener, and salt. Mix well. Add the cold butter (or coconut oil) and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in the egg and vanilla extract (if using). If the dough is too crumbly, add cold water one tablespoon at a time until it holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Roll the dough between two sheets of parchment paper to fit a 9-inch pie pan. Transfer the dough to the pan, trim any excess, and crimp the edges. Prick the base with a fork to prevent bubbling. Bake for 10-12 minutes, or until lightly golden. Let cool.
Step 2: Make the Custard Filling
Heat the almond milk in a medium saucepan over medium heat until steaming. In a bowl, whisk egg yolks, powdered sweetener, cornstarch, and salt until smooth. Slowly pour 1/4 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Step 3: Assemble the Pie
Pour the warm custard into the pre-baked almond flour crust. Smooth the top with a spatula. Allow the pie to cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or until set.
Step 4: Serve
Before serving, garnish with ground cinnamon or nutmeg if desired. Slice into 8 pieces and enjoy!
Nutritional Information (Per Slice)
Net Carbs: ~4g
Protein: ~4g
Fat: ~18g
Calories: ~200
This pie is a delicious, guilt-free dessert that’s perfect for diabetics or anyone looking to reduce their carb intake!