Blueberry Custard Pie (sugar-free and gluten-free)
Servings: 8
Calories: 343kcal
Ingredients
Crust:
- 2 cups almond flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons butter melted
- 1/8 teaspoon pure stevia extract
- 1 egg
- 1/2 teaspoon vanilla
Berry Custard Pie Filling
- 1 egg
- 1 cup cream
- 1/2 cup xylitol
- 1/4 teaspoon pure stevia extract
- 1 tablespoon plus 1 teaspoon tapioca starch
- 3 1/2 cups blueberries
Instructions
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!