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.