Crustless Custard Pie (Low-Carb)

Are you missing pie in your life? Try this easy-to-make low-carb crustless custard pie. It isn’t overly sweet, but you’ll definitely feel like you’re eating dessert.

Crustless Custard Pie

I usually celebrate Pi Day with something savory like Crustless Quiche with Italian Turkey Sausage & Peppers or Crustless Crab Quiche with Asparagus.

This year I decided to go in a sweeter direction with a crustless custard pie. “Crustless” appears to be an annual trend with me. (I blame diabetes.)

When I took my first bite of this pie, I wasn’t quite sure what I thought. The texture was fine, a bit eggy, but good. The pie contains a tiny bit of sugar, but the cinnamon and nutmeg made it seem sweeter somehow.

I asked my parents, sister-in-law, and 5-year-old niece to give the pie a taste-test. I belong to a dessert-loving family, so I didn’t think they would deem the pie sweet enough. Everyone liked it! They liked it so much, in fact, I ended up making a second pie.

Serve this crustless custard pie plain or with berries and/or whipped cream. Happy Pi Day!

About Pi Day

Pi, symbolized by π, represents the ratio of the circumference of a circle to its diameter and is calculated to be 3.14159… Hence, we celebrate Pi Day each year on March 14th (3.14). If you really want to get your geek on, read Why Pi Matters by mathematician Steven Strogatz.

Low-Carb Crustless Custard Pie
Custard pie without a crust means it's lower carb
Recipe type: Desserts
Serves: 8
  • 3 large eggs, at room temperature
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 4½ tablespoons white wheat flour or all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups whole milk
  1. Preheat oven to 350°F and spray a pie plate with nonstick cooking spray.
  2. With electric or stand mixer, beat eggs with sugar and vanilla until eggs are well-beaten and mixture is uniform in color.
  3. In a small bowl, whisk together flour, cinnamon, and nutmeg.
  4. With mixer running, add flour mixture alternately with milk until everything is well-combined.
  5. Pour mixture into pie plate and bake for 50 minutes or until knife inserted near center of pie comes out clean. Cool before slicing.
The longer the pie sits, the flatter it will get. Don't worry - it will still taste good!

Gluten-free? Replace the white wheat flour with gluten-free flour. (Note I have not tried this.)
Nutrition Information
Serving size: ⅛ pie Calories: 98 Fat: 4g Saturated fat: 2g Carbohydrates: 10g Sugar: 8g Sodium: 51mg Fiber: 0g Protein: 5g Cholesterol: 87mg

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