Low Carb/Keto Silky Creamy Custard Pie

This was the husbands request for his birthday, something I've never made before so I looked up recipes and basically used it along with my keto pie crust. Just had to make a few swaps to make it low carb.

Original recipe- https://www.smalltownwoman.com/old-fashioned-silky-creamy-custard-pie/

For the crust I used my favorite coconut flour crust recipe. The flours in this recipe are my go to for keto baking. Unflavored whey protein isolate and coconut flour. Normally I use more whey protein than coconut but that is to make a fluffy baked good. The little bit of whey protein gives a tender pie crust, the coconut flour gives crispiness and the oat fiber gives a gluten taste to the recipe. You can sub egg white protein for the whey but it is a lot tougher of a dough. And found bamboo fiber can be subbed equally for the oat fiber and still yields a nice result. Experiment video trying a bunch of swaps- https://youtu.be/K_GdOOjKcUY

For elasticity I added beef gelatin, I found it gives more stretch to the dough than just using xanthan gum by itself. I prefer to use a grass fed beef gelatin, anything will work in this recipe but not all gelatins gel the same. I found that out the hard way when my pudding wasn't gelling for people. The reason the gelatin type doesn't matter in this recipe is because you only add as much ice water as needed to get the dough to come together.

The frozen butter is crucial in this recipe to create the flakiness. You want to keep the dough chilled throughout the process so that the butter pieces stay in pieces throughout the dough. I put the butter in the freezer, a whole stick, 8 Tablespoons/112 g, before I need it. It makes it grate easier and melt less. You can also cube it and freeze it and cut in with a pastry blender or in a food processor until it's in pea size pieces. When you grate it, you don't have to work it very much to get it into pea size pieces.

For the filling, I just had to swap the sweetener and the milk in the original recipe. And the only change in procedure was warming the milk and heavy cream a bit to help dissolve our keto sweetener. This helps with the cooling effect and the crystalizing of erythritol as the pie cools. And we also do not have to prebake the crust because coconut flour browns much more than regular flour. The cook time is gonna be determined by your individual oven. Mine runs cold, I always suggest having a thermometer in your oven so you can better judge how long a recipe may take to bake. So when it wasn't done in the time the recipe said I knew why it was taking so much longer to bake.

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Keto Pie Crust Recipe

3 oz. Grated Butter (Frozen) (6 Tbs.)

29 g Unflavored Isopure whey protein isolate (one packed scoop)

30 g Coconut Flour (1/4 Cup) (can sub bamboo fiber or oat fiber)

30 g Oat Fiber (NuNaturals is what I use) (1/4 Cup + 2 Tbs.)(can sub bamboo fiber)

1/2 tsp. Xanthan Gum

1 tsp. Gelatin

6-8 Tbs. Ice Water

Pinch of salt (omit if using salted butter)

Instructions:

1. Grate and weigh the refrigerator cold butter with the big holes on a box grater and place into the freezer

2. Weight/measure all your dry ingredients and whisk to incorporate

3. Place a few ice cubes into a measuring cup and fill with a cup of cold water and grab a Tablespoon measuring spoon and a fork to mix the dough

4. Once the butter is frozen, scrape the butter into the dry ingredients with the fork and mix to coat the butter in the dry ingredients, work in the butter until pea size pieces form

5. Start by adding 4 Tablespoons of ice water into the bowl and mix with the fork, add ice water in small increments until there is only a little dry ingredients left at the bottom of the bowl and a dough has started to form

6. Now with your hands work all the ingredients together into a disk and place onto a piece of cling film, handling as little as possible to not warm or melt the butter chunks

7. Wrap in the plastic and form roughly into a puck then place in the freezer for 15 minutes or refrigerator for 30 minutes to an hour or even overnight

8. Roll out the pie dough between two pieces of parchment paper until it is a little bigger than a 9 inch pie pan about 1/8in thick, then release both sides of parchment paper

9. Spray the pie pan with non-stick spray, lay the pie pan on top of the pie dough and flip over into the pie pan, gently slide the pie dough into the pan and roll down the edges to form a thicker crust around the top, make a decorative crimp if desired

10. Place into the freezer while you make the filling!

Custard Filling

150g/3 Large Eggs (room temp.)

1 Egg Yolk (room temp.)

144g/3/4 Cup 1:1 Granular Erythritol Sweetener

1/4 tsp. Salt

1 tsp. Vanilla Extract

8oz./1 Cup Heavy Cream (Warmed Slightly)

4oz./1/2 Cup Heavy Cream + 8oz./1 Cup Warm Water

Freshly Grated Nutmeg (1/4tsp. Ground)

Instructions:

1. Preheat oven to 375 degrees, whisk together the eggs, egg yolk and sweetener, add the salt and vanilla extract and whisk

2. Slowly whisk in the 12oz. warm water and heavy cream mixture to dissolve the sweetener

3. Add in the slightly warmed heavy cream, you shouldn't see many sweetener granules on the sides of the bowl

4. Grab out the pie shell, place on a sheet tray and wrap a folded piece of aluminum around the outside of the crust as a shield (they also sell them)

5. Pour the custard into the pie shell and grate the fresh nutmeg all over the top of the pie

6. Bake for 35-55 minutes (times depend widely on you oven), you want it jiggly still but set. I test with a knife in the center to make sure it is solid and comes out clean

7. Let cool to room temperature then place in the refrigerator to chill completely, at least a few hours, cut, serve and enjoy!

Macros: 1/8th Pie

290 Calories

27g Fat

26g Total Carbs

5g Fiber

18g Sugar Alcohol

3g Net Carbs

8g Protein

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