Low Carb Egg Custard Pie
Try this Low Carb Egg Custard Pie recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 2 cups heavy cream
- 1/2 t. salt
- 1 t. vanilla
- 3/4 cup granulated splenda
- sprinkle of nutmeg
- Carbohydrate 8.31752000846089 g
- Cholesterol 884.420000415463 mg
- Fat 101.189840112205 g
- Fiber 0.053 g
- Protein 21.5090200062168 g
- Saturated Fat 58.9092200698463 g
- Serving Size 1 1 Recipe (374g)
- Sodium 275.706000115238 mg
- Sugar 8.26452000846089 g
- Trans Fat 6.74327200578616 g
- Calories 1022 calories
Preheat oven to 425. Mix eggs in bowl until foamy. Add Splenda, cream, salt and vanilla. Mix well. Spray a glass pie plate with PAM then pour the custard in the pie plate. Sprinkle nutmeg on top of pie. Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy. Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes. Pie is done when a knife inserted comes out clean. Let cool and and enjoy!!
