I served this raspberry custard pie for our Thanksgiving dinner and our friends love it!

Many has asked me for the recipe since I posted the photos on Facebook, so here it is!

This has a very creamy custard filling. If you are a custard fan I am sure you will like it.

I will show you step by step with pictures, on how to prepare this pie.

 

Let’s start with making the pie crust!

Preparation time is about 10 minutes for the crust and 30 mins for the filling

Bake time is about 20 minutes for the crust and 40 minutes for the pie

This pie serves 12 slices

 

Ingredients for crust…

1 ½ cup pecan, ground to about 1 cup

¼ cup hazelnut flour

4 tablespoons coconut flour

¼ teaspoon salt

½ stick (106g) cold butter, thin slices

1 egg

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Preparation for crust…

Preheat oven to 325F (162C). In a bowl, mix together ground pecan, hazelnut flour, coconut flour and salt.

Add the cold butter, a few slice at a time, and mix it together with the nut mixture.

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Add the egg and knead together to become dough.

Spread the dough evenly onto a 10” pie pan and mold the side of pie pan lightly.

Place the pie pan into the freezer for 15 minutes. And than place it into the pre-heated oven.

Bake the crust for 15-20 minutes, or until it feels firm when touching it with your fingers.

When the crust is ready, set it aside to cool.

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Next let’s prepare the custard filling…

You’ll need…

4 egg yolks

6 eggs

1 ½ teaspoons vanilla extract

½ cup xylitol sweetener

⅛ teaspoon salt

4 cups heavy whipping cream

¼ cup raspberry puree

1 cup of water, in an ovenproof cup

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Keep the heat of the oven at 325F (162C).

In a mixing bowl, add the egg yolks, eggs, vanilla extract, xylitol sweetener and salt into a mixing bowl. Mix together with an electric handheld mixer with low speed. Set aside.

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In a medium size sauce pan, warm the heavy whipping cream over low heat. Keep stirring until the cream warm up. Do not bring to boil. Remove from the heat and continue stirring.

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To temper the egg mixtures with the warmed cream, add a few drops of cream into the egg mixtures with one hand, and keep stirring with the other hand. Continue to add drops of cream and continue stirring. Do not add the warm cream too quickly or the egg mixture would turn into curd.

After about one cup of warmed cream is added into the egg mixtures, slowly drizzle the cream in thin stream, while stirring continuously.

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When the cream and eggs are incorporated, return the mixture into the saucepan and keep stirring over low heat until cream thickens and coat the back of a wooden spatula. The above picture shows the cream before thicken.

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This picture shows the cream thicken and ready.

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Strain the thicken custard into a bowl. Using the spatula to stir and help the custard to get through the strainer. This way you’ll get a smooth consistency for the filling.

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And now we are ready to fill the pie crust

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Pour the custard onto the piecrust. Next let’s quickly get the raspberries puree ready!

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Place the raspberries in a blender and process it into a puree.

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Drizzle raspberry puree around the top of the custard. Use a toothpick to draw the raspberry puree from the center to side of the custard to create patterns.

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Place the pie into the pre-heated oven and bake for about 40 minutes or until a toothpick inserted into the center of the custard come out clean. Place the cup of water beside the pie while baking to give some moisture.

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When the pie is done, it will have a light golden brown top. You can serve it warm, or chill it before serving.

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Each slice contains 9 g total carb, 6.2 g net carb, 8.7 g protein and 53.3 g fat.

Limit yourself to eating only one slice of the pie for a special occasion.

 

If you have any question post it at the comment below!

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