I love pretty desserts and this Blackberry Custard Pie is as pretty as they come. With a press in pie crust & blender custard it has just 10 minutes of prep time.
One of my favorite things is my friend Kristen’s Pear Pie. A few months ago I made a healthy version of that but, alas, it hasn’t been too popular. I think the fact that it is an S Helper for Trim Healthy Mamas and has 10 net carbs for my low carb readers has kept it from being one of my top recipes. I decided to make that custard pie with berries to make it an S and low carb. As always it is sugar and gluten free.
Sometimes I make custard pies with crust and sometimes I make them without. I felt like a crust when I made this last week. I also shared it with a group of my girl friends and it was a hit. And I’m the only low carb, trim healthy mama out of our group. Those ladies have been my taste testers more than once. They usually do so happily.
Blackberry Custard Pie – Low Carb, Sugar Gluten Grain Free, THM S
1 1/3 cups almond flour
1 1/2 tsp coconut flour
2 tbsp cold butter
1 1/2 tsp cold water
10 oz frozen blackberries
4 tbsp butter, softened
1 tbsp vanilla
1/4 cup almond flour
Preheat oven to 350.
Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and up the sides of a pie plate. Prick the bottom with a fork. Bake for 10 minutes.
Remove from the oven and scatter the blackberries over the crust.
Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard over the berries.
Bake for 40-50 minutes until the center isn’t jiggly and the pie is golden brown. Cool completely and then chill in the fridge for a few hours before serving.
|Amount Per Serving with 8 slices|
Total Fat 20.0g
Saturated Fat 6.8g
Total Carbohydrates 7.8g
Dietary Fiber 4.3g
Vitamin A 8%
Vitamin C 12%
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