Pecan Custard Pie
Low-carb, Sugar-free, THM:S, Gluten/peanut free
Serves: 6-8
For the crust:
For the pie:
  • 3 eggs
  • 1 stick salted butter, melted
  • ¼ cup THM Gentle Sweet (see Notes section below for sweetener substitution options)
  • 1 T Briana's Baking Mix
  • 1 tsp. Grandma's molasses
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 cup chopped pecans (feel free to add more; I was trying to be economical)
  • ½ cup unsweetened almond milk
  • ½ cup heavy whipping cream
  1. First, make the crust. Grate the cold butter into a mixing bowl with the Baking Mix, egg, salt, and sweetener. Use a pastry cutter to combine until the mixture is crumbly. Add the Greek yogurt and water and continue mixing with the pastry cutter or a fork until well mixed. Chill the dough in the freezer for a few minutes to make it easier to roll. Roll it between two sheets of parchment paper, then take the top sheet off and flip the crust into a greased 9 inch pie plate. Press, patch, and trim as desired, and flute the edges. Prebake at 350 degrees F for 6 minutes.
  2. For the pie filling, beat all the ingredients for 30 seconds or until frothy and completely mixed. Pour into the prebaked pie shell and bake at 350 degrees F for 45 minutes or until set. If the crust starts getting too brown, cover the pie with a sheet of tinfoil to protect it.
  3. Let the pie set for at least 10-15 minutes before cutting. You can serve it warm, but I prefer it cold after it's been refrigerated overnight. Store leftovers in the refrigerator. Serves 6-8.
Feel free to use your low-glycemic granulated sweetener of choice. I do not recommend using Pure Stevia Extract Powder to sweeten this pie. If using a granulated sweetener that is not already in powdered form (as is THM Gentle Sweet), I recommend grinding it in a coffee grinder before adding it to the pie for a smoother texture.
Recipe by Briana Thomas at