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  #1   ^
Old Sat, Oct-26-13, 18:27
cuechick cuechick is offline
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Posts: 56
 
Plan: wheatbelly variation
Stats: 100/100/100 Female 5.7
BF:
Progress:
Talking 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.

Last edited by cuechick : Sat, Oct-26-13 at 20:13.
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  #2   ^
Old Mon, Oct-28-13, 12:32
cuechick cuechick is offline
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Posts: 56
 
Plan: wheatbelly variation
Stats: 100/100/100 Female 5.7
BF:
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I bought almond milk and almond flour and plan to try it that way. Will let y'all know how it comes out!
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  #3   ^
Old Mon, Oct-28-13, 18:02
quicksand quicksand is offline
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Plan: south beach
Stats: 185/185/125 Female 4'10in.
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Location: Way Down South
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My mom makes a coconut pie like this
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  #4   ^
Old Mon, Oct-28-13, 19:16
cuechick cuechick is offline
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Posts: 56
 
Plan: wheatbelly variation
Stats: 100/100/100 Female 5.7
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I am not a big coconut fan but that is a popular variation of custard pie. Especially in the South !
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  #5   ^
Old Tue, Oct-29-13, 11:29
cuechick cuechick is offline
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Plan: wheatbelly variation
Stats: 100/100/100 Female 5.7
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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!
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  #6   ^
Old Sat, Nov-30-13, 11:59
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2thinchix 2thinchix is offline
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Posts: 851
 
Plan: Atkins
Stats: 315/209/165 Female 66 inches
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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!
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  #7   ^
Old Sat, Nov-30-13, 13:37
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Nancy LC Nancy LC is offline
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Posts: 25,407
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
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Location: San Diego, CA
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A little xanthan or guar gum might make it set up better so you can use liquid sweetener (like Sweet-EZ).
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  #8   ^
Old Sun, Feb-23-20, 11:31
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WonderBird WonderBird is offline
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Plan: Keto
Stats: 158/150/140 Female 5'5"
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Quote:
Originally Posted by quicksand
My mom makes a coconut pie like this


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?
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