Blackberry Custard Pie

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4.50 from 126 votes

Blackberry Custard Pie

1 hour
Calories 600kcal


  • 1 cup almond flour
  • 1/4 cup erythritol
  • 1/4 teaspoon salt
  • 1/4 cup butter (melted)
  • 1/4 cup almond flour
  • 1 tablespoon erythritol
  • 2 butter (melted)
  • 1/4 cup chopped pecans
  • 1 1/2 cups sour cream
  • 2/3 cup erythritol
  • 2 eggs (large)
  • 2 egg yolks (melted)
  • 1 vanilla extract
  • 1 1/2 cups blackberries


  • Making Almond Crust:Set your oven to 300°F to preheat.Combine the almond flour with the sweetener, butter, and salt.
  • Knead to consistency.
  • SavePress the crust on the base of a demoldable baking dish.
  • Place in the oven for 10 minutes to bake.Take out and let cool.Making Crumble Topping:Transfer all of the ingredients for the topping in a small refractory bowl.
  • Reserve.SaveMaking Filling:Merge all ingredients excluding the berries in a large mixing bowl or blender.
  • Pour the filling on the baked crust.
  • Drop in the whole berries with extra care so as not to spill the contents.
  • Make sure not to crush the berries since the acid can damage the filling.
  • SaveRebake for another half hour.
  • Remove from the oven once the filling sets and becomes jiggly.
  • Cover the surface with the crumble topping and more blackberries.
  • Bake for 10 more minutes for a well-roasted crumble topping.
  • If you don’t like the topping roasted, simply put the pie aside to cool.Chill in the fridge for at least 1 hour.
  • If ready to serve, unmold from the dish and slice into wedges.
  • Serve while cold.Save


Calories: 600kcal

Originally posted 2019-02-20 17:56:56.

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