My boys love blueberries. I love making blueberry treats. Our family has been going through several pounds at a time.
After making my blueberry cheesecake, I got a hankerin’ for blueberry custard pie. I knew it wouldn’t be difficult to come up with a gluten-free and sugar-free recipe! I was right.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Our family loves blueberries, and I love that they’re one of the lowest-sugar fruits (blueberries, strawberries and other berries are all fairly low in sugar per serving compared to most other fruits), which means we can enjoy them even while eating low-carb. You can check out our other blueberry recipes if you like them as much as we do, including Low-Carb Blueberry Lemon Scones, Sugar-Free Blueberry Ice Cream, and Blueberry Coconut Coffee Cake.
Most of the ingredients for this pie are easy to find at your local grocery store. If you don’t have pure xylitol, you can use another sugar substitute such as Lankato or Pyure (be sure to adjust the amounts if your sweetener is more or less sweet than xylitol; xylitol by itself has about the same sweetness as regular white sugar).
Another ingredient that might be harder to find is tapioca starch. You could substitute half as much cornstarch, or about the same amount of arrowroot flour or cassava flour.
However you make it, this is a rich, flavorful pie and we hope your family loves it! This recipe is easy to make and likely won’t last long in your refrigerator (because it’ll get eaten so quickly)!
Blueberry Custard Pie (sugar-free and gluten-free)
For the Crust:
- Preheat oven to 375° F.
- Combine the almond flour, baking soda, salt, and stevia in a small bowl.
- In another bowl whisk together melted butter, egg, and vanilla.
- Add the dry ingredients to the wet ingredients and mix thoroughly.
- Press the dough into a 9 inch deep dish pie pan.
For the Pie Filling:
- Whisk together the egg and cream in a large bowl.
- Add the xylitol, stevia, and tapioca starch and mix until well combined.
- Place the blueberries in the crust and pour the custard over top.
- Bake for 35-40 minutes or until the custard is set.
- Refrigerate for 1+ hours. Top with homemade whipped cream and enjoy!
What are your favorite blueberry treats? Have you found a way to make them healthy?