I started this journey on January 28, 2013. I was getting ready to turn 49 in February and realized I would be 50 years old in a year!!! I decided it was high time to get myself healthy before my 50th birthday.

I love food and hate diets, so while researching options, I decided to go with the Atkins diet. While I would have to give up carbs, I could still eat really good food and not be so worried with portions, only carb counts. I love to cook, so this was a new cooking adventure for me. I have researched on the internet for low carb recipes, as well as making my favorite recipes "carb friendly".

Thanks for following me on my journey - I have a long way to go, but am motivated to get there!

Monday, February 25, 2013

Low Carb Egg Custard Pie

This is from my grandmother's recipe, it's my favorite pie so I decided to make it low carb, and crustless!  It was soooo good!!!


Ingredients:

3 eggs
2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg

Directions:

Preheat oven to 425.  Mix eggs in bowl until foamy.  Add Splenda, cream, salt and vanilla.  Mix well.  Spray a glass pie plate with PAM then pour the custard in the pie plate.  Sprinkle nutmeg on top of pie.  Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy.  Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes.  Pie is done when a knife inserted comes out clean.  Let cool and and enjoy!!

8 Servings -->  Total Carbohydrates  4.8 g   Fiber 0 g  Total Net Carbs  4.8 g

40 comments:

  1. Is the temperature 425 with or without fan?

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    1. I don't have a fan, so I'm not sure what effect it would have. Let me know if you try it.

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    2. Normally when I cook something in my convection oven I reduce the temp by 25 degrees ...and cooking time reduction varies too. Things not need to cook as long as they do in a regular oven.

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  2. This comment has been removed by the author.

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  3. 238 Calories; 24g Fat (86.9% calories from fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 161mg Cholesterol; 182mg Sodium per serving. My program only does whole numbers; her 4.8g carbs is very close to what I got :)

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  4. Replies
    1. Glad you liked it! Try adding the coconut as mentioned below!

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  5. I made this with Truvia instead of Splenda....and threw a handful of unsweetened coconut in! Delicious! :)

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    1. That sounds great! I will try that next time!

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    2. Elizabeth, thx for your inputs. I am going to try this method. - did you use the same quantity when using the Truvia or cut it in half (i.e. 3/8 instead of 3/4 c)? on my bag it says use 1/2 c. for a 1 c. equivalent of sugar, where as granulated splenda appears to be a cup for cup conversion with sugar.

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    3. I'm wondering about making this with erythritol instead of splenda.

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    4. Randy Kilbourn, I used Swerve, which is erythtritol, and it came out great. I used a little less than 3/4 of a cup.

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  6. I must have it in a smaller pan, and it's too deep? It's been cooking at 325 for over an hour, and the middle is just NOW starting to get warm. (I licked the knife before I threw it in the sink, and it was DELICIOUS!) I used 1/4 cup of erythritol/stevia blend and 6 drops of liquid Splenda. OMG I can't wait for it to get done!! I have the pan you have pictured- should have just used that one- duh!

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    1. I'm having the same problem! I followed the recipe to a t.I put it in a pie dish that looks similar to the one pictured. I wonder what went wrong.

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  7. Yummy halloween recipes here http://bit.ly/1nWGJip

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  8. Using Swerve sweetener cut the carbs to 2 per slice and delicious! Hidden carbs are little monsters but easy to find on this Gnaw Hidden Carb Calculator :) http://www.genaw.com/lowcarb/hidden_carb_calculator.html

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  9. can I go with whole milk as opposed to heavy cream?

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    1. No calorie sugar substitute that measures equal to sugar (ie cup for cup - others have a different ratio - but you can use whatever, just go by that product's = to measurement).

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  11. The carbs will be significantly higher with milk.

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  12. do you think it would with a can of coconut milk and some heavy cream?

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  13. Sorry! 1/2 tsp is WAY too much salt. Ruined it for me. Very disappointed. 1/8 tsp salt to start would be my recommendation. 3/4 C granulated Swerve did not dissolve well unless dissolved first in the heavy cream before adding to the egg mixture. Will try again with these adjustments.

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    1. I wish I'd read your comment before I made this. I agree, 1/2tsp. salt is way too much. Far too salty, completely ruined it for me.

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  14. This was delicious! Thank you so much for the recipe. A perfectly wonderful low carb substitute for traditional South African milktart (https://en.wikipedia.org/wiki/Melktert)

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  15. I loved this, will try with a nut and butter crust next time I make it.

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  16. How do you think this would work with chocolate chips?

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  17. How do you think this would work with chocolate chips?

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  18. On the top rack? Closest to the top coil of my electric stove?

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  19. Replies
    1. Generally eggs cooked like this do not freeze well.

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  20. maybe my oven is too aggressive, but top rack was tooooo hot. Top is kinda burnt looking and still not done inside after 30 minutes. :(

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    1. Top rack is generally furthest from the heating coil. If your heating coil is on the top, you should move your pie to the lowest rack.

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  21. Can you use Light cream instead of Heavy cream?

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  22. This treat brought back fond childhood memories, my mother would serve me egg custard as a comfort food. This is the first creamy treat I have actually enjoyed while on my two year low carb journey. I sprinkled pumpkin pie spice over the top and it really kicked it off! My husband said this recipe is a keeper!!

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  23. After looking at all of the posts, I decided to use 4 eggs and cinnamon, instead of nutmeg. I put it on the top rack with the pan of water on the bottom rack. After the 30 mins at 325, the whole top was puffed up, shiny and almost black. While it was still puffed up, I took off the top thin layer, let it cool and stuck it in the fridge. I just cut a piece and noticed some watery liquid on the very bottom, but it made no impact on the taste...YUMMY! It tastes like flan, which I love. I don't know what I could do different, except move it down in the oven and cover with foil. I give it 5 stars!

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    1. If your heating coil is on the top, move the pie to the lowest rack. The idea is to have it as far from the coil as possible, as is the case in most conventional ovens.

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  24. This recipe is far too salty. I'd recommend reducing the salt to 1/8tsp or a scant 1/4tsp.

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