Crustless Custard Pie

This crustless custard pie is a delightful low-carb dessert that delivers all the creamy satisfaction of traditional custard without the extra carbs from a crust. The gentle spices create a comforting aroma that fills your kitchen as it bakes.

I discovered this recipe during my low-carb journey and was amazed at how such simple ingredients could create something so satisfying. It quickly became my go-to dessert for family gatherings where dietary preferences vary.

Ingredients

• Eggs: at room temperature essential for the custard structure and ensure even baking
• Sugar: just enough to sweeten without overwhelming your taste buds
• Vanilla extract: adds depth and warmth choose pure extract for best flavor
• White wheat flour or all-purpose flour: provides structure while keeping carbs minimal
• Ground cinnamon: brings subtle warmth that enhances the custard experience
• Ground nutmeg: adds a sophisticated note that elevates this simple dessert
• Whole milk: creates the rich creamy base full fat works best for texture

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to exactly 350°F ensuring it reaches full temperature before baking. Spray your pie plate thoroughly with nonstick cooking spray making sure to cover the sides completely to prevent sticking.

Create The Base Mixture:

Using either an electric or stand mixer beat the eggs sugar and vanilla on medium speed for about 2 minutes. Watch for the mixture to become pale yellow and slightly thickened which indicates sufficient air incorporation for a tender custard.

Prepare The Dry Ingredients:

In a separate small bowl whisk the flour cinnamon and nutmeg until completely combined. This prevents any flour lumps in your finished custard and ensures the spices distribute evenly throughout.

Combine Everything Carefully:

With your mixer running on low speed add the dry ingredients and milk in alternating small amounts. Begin with 1 tablespoon of flour mixture followed by 1/4 cup milk continuing this pattern until everything is incorporated. This gradual method prevents lumps and creates a silky smooth batter.

Bake To Perfection:

Pour the mixture into your prepared pie plate and bake for 50 minutes. The custard should puff slightly while baking but will settle as it cools. Test for doneness by inserting a knife near the center it should come out clean with no wet batter clinging to it.

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The nutmeg in this recipe is truly my secret weapon. My grandmother always kept whole nutmegs and a tiny grater in her spice cabinet and taught me that freshly grated nutmeg makes all the difference in custard desserts. The aroma brings back memories of standing on a stool in her kitchen helping her make Sunday desserts.

Perfect Temperature Matters

The temperature of your ingredients significantly impacts the texture of this custard pie. Room temperature eggs blend more smoothly with other ingredients creating a more uniform custard. If youre in a hurry place cold eggs in warm water for about 5 minutes before cracking. The milk should be slightly cool but not cold from the refrigerator for optimal results.

Creative Variations

This basic custard recipe serves as an excellent canvas for countless variations. Add 1/2 cup of fresh berries scattered over the top before baking for a fruit-infused version. For chocolate lovers incorporate 2 tablespoons of cocoa powder into the dry ingredients. During fall months replace the cinnamon and nutmeg with pumpkin pie spice and add 1/4 cup of pumpkin puree for a seasonal treat.

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Serving Suggestions

Serve this custard pie slightly warm or chilled depending on preference. A light dusting of powdered sugar or a dollop of unsweetened whipped cream complements the custard without adding significant carbs. For special occasions garnish with a few fresh berries or mint leaves for an elegant presentation that enhances the simple beauty of this dessert.

Troubleshooting Tips

If your custard develops a slight crack on top dont worry this is completely normal as it cools. Should your custard appear too liquid after the recommended baking time your oven may run slightly cool. Simply continue baking in 5-minute increments checking frequently until set. For the creamiest texture avoid overbaking which can make the custard rubbery.

Frequently Asked Questions

→ Why doesn't this custard pie have a crust?

This custard pie is intentionally made without a crust to reduce carbohydrates while still delivering the creamy, satisfying texture and flavor of traditional custard pie. The flour in the mixture helps create a slight firmness around the edges that functions somewhat like a natural crust.

→ Can I use a sugar substitute in this custard pie?

Yes, you can replace the 3 tablespoons of sugar with an equivalent amount of granulated sugar substitute like erythritol, monk fruit sweetener, or stevia blend designed for baking. This will further reduce the carbohydrate content.

→ Can I use non-dairy milk for this custard pie?

You can substitute the whole milk with unsweetened almond milk, coconut milk, or another non-dairy alternative, though the texture may be slightly less rich. Full-fat coconut milk will provide the closest texture to whole milk.

→ How do I know when the custard pie is fully baked?

The custard pie is done when a knife inserted near the center comes out clean. The pie should be set but might still have a slight jiggle in the very center. It will continue to firm up as it cools.

→ How should I store leftover custard pie?

Cover the custard pie and store it in the refrigerator for up to 3-4 days. The texture is best when the pie is allowed to come to room temperature for about 15-20 minutes before serving.

→ Can I add other flavors to this custard pie?

Absolutely! Try adding lemon zest, orange extract, almond extract, or even a sprinkle of cardamom. You could also top the baked pie with fresh berries or a light dusting of cinnamon for variety.