SUGAR FREE CUSTARD PIE RECIPES

Name: Sugar-Free Lemon Cream Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 1 pre-baked coconut flour pie crust; 4 eggs; 1/2 cup Swerve sweetener (or 1 cup sugar substitute); 1/2 cup sour cream; 1/4 tsp salt; 3/4 cup fresh lemon juice; 1 tsp lemon liquid stevia (eliminate if not using Swerve); Topping; 1 tsp unflavored gelatin; 2 tbsp water; 1 1/2 cups heavy whipping cream; 1 tsp vanilla liquid stevia; Optional: lemon zest over the top

SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} image

Provided by Brenda Bennett | Sugar-Free Mom

Categories Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

Ingredients

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g

SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sugar Cream Pie Recipe: How to Make It - Taste of Home image

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 418 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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