Wednesday, April 14, 2021

OLD-FASHIONED CUSTARD PIE



 OLD-FASHIONED CUSTARD PIE

This delicious custard pie is one I make quite often. Both my husband and I love it.  The custard is smooth, creamy and rich.  The crust is fantastic!  You can use this crust for any of your single-crust pies.  I used 4 capsules (supplement form) of glucomannan powder; however Walmart has the option to buy it in a canister in bulk. It is optional as the crust will work fine without it.  I like what it does for the crust in terms of making it a bit more robust and the crimped edge crunchier, and it literally tastes as if there is white flour in the crust.  In fact, this crust is as good as some high-carb pie crusts and that says a lot.  It also does not get soggy with this moist filling.  It keeps its integrity beautifully.  I think 1 tbsp (15 mL)oat fiber or oat flour might do something similar for the crust, perhaps.  This pie is over-the-top good!  We struggle to keep this pie around for two days with just my husband and me eating it. The pie crust is not sweet, even with sweetener added.  I usually add it anyway, as I like it that way, making it more of a cookie crust to my mind.  Glucomannan powder can apparently help with weight loss, improve blood sugar control and help with regularity.  Google it and see doses but one has to be very careful not to overdo it as it could cause bowel obstruction in large quantities, I would imagine.  Drink lots of water at the same time, if you decide to supplement with it.


Fabulous Pie Crust:

13/4 cups Gluten-Free Bake Mix 2, OR (425 mL)

  Keto Bake Mix 

Bulk sweetener to equal 1/4 cup sugar (60 mL)

  (optional)

1 tsp glucomannan powder, optional (5 mL)

  (available in Walmart)

1/8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1/4 tsp almond, OR vanilla extract (1 mL)

Custard Filling:

3 large eggs

13/4 cups heavy cream (325 mL)

Liquid sweetener  (sucralose or stevia) to equal 3/4 cup sugar (175 mL)

1/2 cup water (125 mL)

1/4 cup powdered erythritol, OR (60 mL)

  6 coffee sweetener packets

1 tsp vanilla extract (5 mL)

1/4 tsp salt (1 mL)

1/8 tsp nutmeg (0.5 mL)

4 drops yellow food coloring (optional)

Nutmeg sprinkle for top of chilled custard

 

Preheat the oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, bulk sweetener, glucomannan powder, if using, and salt.  

In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract.  Add dry ingredients: process on low speed until a dough ball forms.  If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time.  Wrap dough ball in plastic wrap and chill about 3 hours in the refrigerator, or freeze for a shorter time if time is a factor.  Roll out between sheets of parchment or wax paper.  Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish.  Remove top sheet and invert pie pastry over pie dish (preferably shallow; however deeper one will work).  Be prepared to press the dough out and patch where necessary.  Make a slightly thicker edge and flute the edge attractively.  While making the custard, place the pie dish with prepared pastry crust in the freezer to chill and become firm. 

Custard filling:  In food processor or blender, combine eggs, heavy cream, liquid sweetener, water, powdered erythritol, OR coffee sweetener, vanilla, salt, nutmeg and yellow food coloring, if using; process until combined.  Carefully pour over chilled pie crust. 

Bake pie 30 minutes.  Cover with a foil tent (loose and high, not touching the custard filling but supported by the crust).  This prevents the fluted crust edge from becoming too dark, plus if a skin has formed on the custard, it will soften up beautifully under the foil tent.  Bake another 15 to 20 minutes, or until set.  When at room temperature, cover with plastic wrap (not touching filling) and refrigerate.  Sprinkle top of custard pie with a very light dusting of nutmeg before serving. 

Helpful Hints:  Even if you misjudge and the dough ball is somewhat wet and sticky, after chilling the sticky dough, if you work quickly, it will still be fine.  It is a little trickier to work with and you will need to patch a little more than otherwise, but once baked no one will be the wiser!  If wanting to bake the pie crust by itself for other applications, bake about 10 to 12 minutes in 350°F (180°C) oven.  If you prefer a slightly sweeter custard filling, increase the liquid sweetener to equivalent of 1 cup (250 mL) sugar sweetness.

Yield:  10 servings

1 serving

285.9 calories

6.8 g protein

26 g fat

0.0 g fiber

5.6 g net carbs


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