Low Carb Egg Custard Pie

By janicecraig

Yield: 8 servings, each with: 24g Fat; 4g Protein; 2g carbohydrates

Ingredients

• Ingredients:
• 3 eggs
• 2 cups heavy cream
• 3/4 cup granulated Splenda
• 1 Tbsp. vanilla
• 1/2 tsp. salt
• sprinkle of nutmeg and/or cinnamon

Details

Servings 8
Adapted from healclinics.com

Preparation

Step 1

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!!