Have you been looking for an alternative kind of pie for the holiday season than your standard apple and pumpkin varieties? Then why not try a baked maple custard pie that is reminiscent of fall mornings! It is sure to be a hit at your Thanksgiving table!
And did you know that can make it keto, gluten free & diabetic friendly?
For the maple custard you can simply swap real maple syrup for a sugar free maple syrup. I used one that I love by Choczero. I also mixed in a little bit of yacon syrup which has a mild molasses flavor. If you are not following a ketogenic diet, then of course use regular maple syrup! I also add a few drops of maple extract to enhance the flavor, which is optional.
And of course I am using my keto almond flour pastry dough recipe to make the pie crust. Follow the link for details.
https://onxeniastreet.com/2020/11/08/almond-flour-pastry-dough/
Ingredients:
2 eggs
2 yolks
1 1/2 cups whipping cream
6 Oz creme fraiche
1 tsp vanilla extract
1 tsp maple extract
1/4 cup sugar free maple syrup (or regular if you prefer)
1/4 cup yacon syrup (or 1/4 cup other sweetener)
1/2 tsp pumpkin pie spice (or blend nutmeg, cinnamon, ginger, cardamom, cloves, mace)
Directions:
You want to begin by making the pie crust. Follow the link for directions on how to make the dough. https://onxeniastreet.com/2020/11/08/almond-flour-pastry-dough/
Preheat your oven to 375 F.
Grease your pie pan. Press your rolled out pastry dough into your pan. With a fork poke a few holes before baking so that it doesn’t puff up. But if it does, you just press it back down with your fingers! No biggie.
I lay a sheet of parchment over the pressed pie crust and fill that with little pie weights. If you don’t have those, you can use dry beans. This ensures you that the base lays flat.
Pop that into the oven for 20 minutes or so. You want to cook it a little bit because you will be pouring in a liquid filling that will bake in the oven.
Mix all of your filling ingredients needed a medium mixing bowl. Beat them all together with your hand mixer for about 7 minutes. Pour the filling into the prepared pie crust.
Bake for 1 hour at 300 F. You can start checking for doneness at 50 minutes. Your oven may be different than mine and might cook it faster or slower. The pie can gently jiggle a little in the center. It continues to cook for a bit as it cools.
Allow to cool. Serve with whipped cream and freshly grated nutmeg.
Kali Oreksi!
on xenia street 