Blueberry Custard Pie (Recipe) (2024)

Foods to Nourish

Trisha Gilkerson 12 Comments This Post Contains Affiliate Links

My boys love blueberries. I love making blueberry treats. Our family has been going through several pounds at a time.

After making my blueberry cheesecake, I got a hankerin’ for blueberry custard pie. I knew it wouldn’t be difficult to come up with a gluten-free and sugar-free recipe! I was right.

Looking for gluten-free recipes and resources? ThisEverything Gluten Free pageis a library of everything gluten free we’ve worked on.

Our familylovesblueberries, and I love that they’re one of the lowest-sugar fruits (blueberries, strawberries and other berries are all fairly low in sugar per serving compared to most other fruits), which means we can enjoy them even while eating low-carb. You can check out our other blueberry recipes if you like them as much as we do, including Low-Carb Blueberry Lemon Scones, Sugar-Free Blueberry Ice Cream, and Blueberry Coconut Coffee Cake.

Most of the ingredients for this pie are easy to find at your local grocery store. If you don’t have pure xylitol, you can use another sugar substitute such as Lankato or Pyure (be sure to adjust the amounts if your sweetener is more or less sweet than xylitol; xylitol by itself has about the same sweetness as regular white sugar).

Another ingredient that might be harder to find is tapioca starch. You could substitute half as much cornstarch, or about the same amount of arrowroot flour or cassava flour.

However you make it, this is a rich, flavorful pie and we hope your family loves it! This recipe is easy to make and likely won’t last long in your refrigerator (because it’ll get eaten so quickly)!

Blueberry Custard Pie (sugar-free and gluten-free)

Cook: 35 minutes mins

Total: 35 minutes mins

Servings: 8

Calories: 343kcal

Author: Trisha Gilkerson

Ingredients

Crust:

2 cups almond flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter melted
1/8 teaspoon pure stevia extract
1 egg
1/2 teaspoon vanilla

Berry Custard Pie Filling

1 egg
1 cup cream
1/2 cup xylitol
1/4 teaspoon pure stevia extract
1 tablespoon plus 1 teaspoon tapioca starch
3 1/2 cups blueberries

Instructions

For the Crust:

Preheat oven to 375° F.
Combine the almond flour, baking soda, salt, and stevia in a small bowl.
In another bowl whisk together melted butter, egg, and vanilla.
Add the dry ingredients to the wet ingredients and mix thoroughly.
Press the dough into a 9 inch deep dish pie pan.

For the Pie Filling:

Whisk together the egg and cream in a large bowl.
Add the xylitol, stevia, and tapioca starch and mix until well combined.
Place the blueberries in the crust and pour the custard over top.
Bake for 35-40 minutes or until the custard is set.
Refrigerate for 1+ hours. Top with homemade whipped cream and enjoy!

Nutrition

courses: Dessert

cuisine: American

keyword: berry, gluten free, low-carb, pie, sugar free

What are your favorite blueberry treats? Have you found a way to make them healthy?

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Reader Interactions

12 Comments

Trisha Gilkerson
August 26, 2013 at 6:40 PM
It’s a great crust! I’ve got all sorts of pie ideas floating around in my head now 🙂
See Also
Honey Caramel Corn Recipe | The Prairie Homestead
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elsiewinn
September 2, 2013 at 11:44 AM
I love blueberries, and I love custard. Oh, and pies. So this recipe is a win. Thanks!
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JudyL
September 3, 2013 at 2:44 PM
This looks so delicious! But what would you recommend to replace the xylitol, even if it’s sugar? I’ve seen other recipes of yours that I’d like to try, but don’t know how to substitute the xylitol.That much xylitol would probably kill me! For anyone who hasn’t experienced xylitol, be very careful & only try a little bit at first to see how it affects you. I thought I was going to die from the severe intestinal cramping I got from just a granola-type bar made with it. And the horrendous, uncontrollable gas it produced was extremely embarrassing! I’d known small amounts of xylitol bothered me, but I’d never had it in such a large amount before & didn’t realize that it was in the bar until it was too late. Unfortunately I can’t tolerate it.
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- Trisha Gilkerson
  September 3, 2013 at 2:58 PM
  Hi Judy,
  Sorry to hear your body doesn’t react so well to xylitol. It can cause some issues in some people. I talked about that in this post in xylitol. Erythritol is a good replacement for xylitol – it’s another sugar alcohol, but it doesn’t cause gastrointestinal problems. For each 1 cup of xylitol I use 1 1/4 cups of erythritol. As far as sugar, it measures cup for cup the same as xylitol.
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Rachael
September 5, 2013 at 4:46 PM
This looks lovely! I’m a new fan of blueberries and an old fan of anything custard-y and pie-y. This looks like a must try! Found you through the Hearth & Soul hop, and I’m glad I did! 🙂
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Susan
September 6, 2013 at 1:05 PM
Yummy! You had me at blueberries! Thanks for sharing at Inspire Us Thursday on ORganized 31.
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Miz Helen
September 14, 2013 at 6:24 PM
I just pinned your delicious recipe from Full Plate Thursday, thanks for sharing!
Miz Helen
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Amelia
November 19, 2014 at 8:31 PM
I just pinned this! looks delicious, is there a way to replace the cream with coconut cream or something like that?
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- Trisha Gilkerson
  November 23, 2014 at 10:20 PM
  I’ve not tried it, so I can’t tell you if it would work out or not. If you do try subbing coconut cream please let me know! I’d like to know if this could also be a dairy free pie 🙂
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LindainCO
February 18, 2017 at 1:24 PM
I have to try this, but how many carbs?
Maybe I’ll cut back on blueberries. Also, Xylitol will kill dogs, so be careful! I love the new Truvia baking
mix, which has Erythritol. I do have Xylitol, but the erythritol seems more like sugar, it doesn’t have as much of the “cooling” effect on the tongue. And mixed with stevia it seems about perfect. I hope we don’t find out something bad about either one…..
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- Trisha Gilkerson
  March 10, 2017 at 4:04 PM
  Not sure how many carbs!
  reply to comment