Pies & desserts are one of my favorite things. I’m always trying to concoct some sort of keto version of desserts that I love… pumpkin pie, for example!
Rather than come up with and take the time to make a keto crust, I decided to go crustless!
I started off by pre-heating my oven to 450 degrees fahrenheit, and greased my pie plates with coconut oil. Rather than use pie plates every time, sometimes I like to switch it up and use other size baking dishes, so that I can make personal-size ones, and larger ones to share. This recipe makes enough to 2 9-inch pie plates.
Next, I beat 4 eggs in a large baking dish, then mixed in the stevia, salt, & spices!
Once that was all mixed, I added in the heaving whipping cream & unsweetened almond milk. If you’re dairy free, feel free to replace the HWC with more almond milk.
After all ingredients are mixed thoroughly, I poured the mixture into the baking dishes & sprinkled with cinnamon.
I baked them at 450 for the first 15 minutes, then reduced the heat for the remaining time. When using 2 9-inch pie plates, it usually takes another 25-30 minutes of baking time, although when using smaller baking dishes, it takes much less time. I just keep an eye on things and remove them from the oven when the edges get golden brown & starts cracking, and my toothpick comes out clean, when I poke it in the middle.
After they’ve been removed from heat, I let them cool for a while before eating, so that nobody burns their mouth, and so that it has a chance to firm up a bit. If made in 2 9-inch pie plates and cut into 8 pieces each, this recipe yields 16 slices of pie.
This is great for Thanksgiving, Christmas, Easter, of any other holiday dinner or get-together when you need to feed a lot of people, or just cut the recipe in half or in quarters for a nice family dinner.
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!