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Home » Desserts » Crustless Custard Pie (Low-Carb)

Crustless Custard Pie (Low-Carb)

Posted by: Diabetic Foodie / Desserts / March 14, 2017

Jump to Recipe Print Recipe

Could you go for a nice slice of pie? This crustless custard pie is low in carbs and isn’t overly sweet, so it’s perfect when you want a delicious, guilt-free dessert!

A slice of Crustless Custard Pie topped with whipped cream on a plate with 3 raspberries

I love the homey comfort of a nice slice of pie. But I do NOT love the sugar and carbs that usually come along with it!

That’s why I decided to create this low-carb crustless custard pie for guilt-free indulgence. It’s lightly sweetened and spiced with cinnamon and nutmeg for a wonderful dessert.

By omitting the crust, it’s easy to keep this treat low in carbs. It’s also so simple to make! Beat together the ingredients, pour into a pie plate, and bake. You’ll have a healthy pie to enjoy in no time.

Over time, the custard filling will deflate a bit, which is totally normal. Don’t worry, it still tastes wonderful!

How to make low-carb crustless custard pie

Ready to see how this low-carb, guilt-free indulgence comes together?

Step 1: Preheat the oven to 350°F and spray a pie plate with nonstick cooking spray.

Step 2: With an electric or stand mixer, beat the eggs with the sugar and vanilla until the eggs are well-beaten and the mixture is uniform in color.

Step 3: In a small bowl, whisk together the flour, cinnamon, and nutmeg.

Step 4: With the mixer running, alternate adding 1 tablespoon of the flour mixture with a ¼ cup of the milk until everything has been added and all the ingredients are well-combined.

Step 5: Pour the mixture into the prepared pie plate and bake for 50 minutes or until a knife inserted near the center of the pie comes out clean.

Allow the pie to cool before slicing, then enjoy!

What to serve with crustless pie

This pie is delicious all on its own. But sometimes, it’s fun to serve with some other toppings as well!

For a classic combination, you can’t go wrong with adding some sugar-free whipped cream. A little dollop always looks right at home on top of a slice of pie.

I also like enjoying a little fresh fruit on the side. Raspberries or sliced strawberries are my favorites!

Storage

Make sure you let your custard pie fully cool before covering it to avoid condensation. Otherwise, it may get soggy in the refrigerator.

Once cooled, store your pie covered in the refrigerator for up to 3 days.

Other diabetic-friendly dessert recipes

Who doesn’t like to indulge their sweet tooth every now and again? And with these low-carb and low-sugar recipes, you can enjoy every bite guilt free!

Here are a few of my favorite desserts I know you’ll love:

  • Avocado Brownies (Low-Carb)
  • Frozen Yogurt Bark with Blueberries and Almonds
  • Almond Truffles

When you’ve tried this pie, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
A slice of Crustless Custard Pie topped with whipped cream on a plate with 3 raspberries
4.25 from 4 votes

Low-Carb Crustless Custard Pie

Could you go for a nice slice of pie? This crustless custard pie is low in carbs and isn't overly sweet, so it's perfect when you want a delicious, guilt-free dessert!
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Author:Diabetic Foodie
Servings:8
Review Print

Ingredients

  • 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
US Customary – Metric

Instructions

  • Preheat the oven to 350°F and spray a pie plate with nonstick cooking spray.
  • With an electric or stand mixer, beat the eggs with the sugar and vanilla until the eggs are well-beaten and the mixture is uniform in color.
  • In a small bowl, whisk together the flour, cinnamon, and nutmeg.
  • With the mixer running, alternate adding 1 tablespoon of the flour mixture with a ¼ cup of the milk until everything has been added and all the ingredients are well-combined.
  • Pour the mixture into the prepared pie plate and bake for 50 minutes or until a knife inserted near the center of the pie comes out clean. Allow to cool before slicing.

Recipe Notes

This recipe is for 8 servings. If you slice your pie into 8 pieces, then each slice will be 1 serving.
As the pie sits over time, it will deflate a bit. This is natural, don’t worry — it will still taste good!
Custard pie should be cooled fully before you store it covered in the refrigerator. Enjoy within 3 days.

Nutrition Info Per Serving

Nutrition Facts
Low-Carb Crustless Custard Pie
Amount Per Serving (1 slice)
Calories 96 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1.3g8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 35.7mg2%
Potassium 0.3mg0%
Carbohydrates 10.3g3%
Fiber 0.5g2%
Sugar 8g9%
Protein 4.8g10%
Net carbs 9.8g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Diet: Diabetic
Keyword: crustless custard pie, easy dessert recipes
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  1. Jodi Chadwick says

    April 9, 2020 at 2:58 pm

    Can you use skim milk instead of whole

    Reply
    • Shelby Kinnaird says

      April 11, 2020 at 10:58 am

      Hi Jodi – Good question! In general, custards need fat for texture. It might work, but it also might be too runny with nonfat milk. If you try it, let me know what happens.

      Reply
  2. Marlene Barber says

    April 20, 2019 at 9:30 pm

    wonder if could use Almond flour

    Reply
    • Shelby Kinnaird says

      April 22, 2019 at 9:32 am

      Hi Marlene – That’s an interesting idea and I think it would work. Let me know if you try it.

      Reply

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