Happy Pi(e) day!!
Hey, my beloved peeps! Today, I’m sharing a delightful recipe that combines the richness of pastry cream with the freshness of blueberries, all nestled in a keto-friendly pie crust. This Blueberries and Pastry Cream Keto Pie is perfect for anyone looking to enjoy a sweet treat without the guilt. Whether you’re following a keto diet or just want a delicious dessert, this pie is sure to impress. Let’s dive into this culinary escapade straight from my kitchen!
Quick Facts
- Preparation time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 8 portions
- Difficulty: Intermediate
- Dietary notes: Gluten-free, Low-carb
Ingredients
Keto Pie Crust
- 1 1/2 cups almond flour
- 5 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 egg, lightly beaten
- 3 teaspoons water (or as needed)
- Egg wash (1 egg beaten with 1 teaspoon of water)
Pastry Cream Filling
- 2 cups almond milk
- 1/2 vanilla bean, split and scraped
- 4 egg yolks
- 1/3 cup monk fruit or allulose
- 2 tablespoons arrowroot
- 1 cup blueberries
Why You’ll Love This Recipe
This Blueberries and Pastry Cream Keto Pie offers a delightful combination of creamy, rich filling and fresh, juicy blueberries, all set in a crispy keto pie crust. The flavors blend beautifully, creating a dessert that’s both satisfying and healthy. Perfect for those on a keto diet or anyone looking to reduce their sugar intake without sacrificing taste.
Instructions
1. Prepare the Keto Pie Crust
- Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.
- Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.
- Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.
- Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.
- Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned. Let cool on a wire rack.
2. Prepare the Pastry Cream
- Heat Milk and Vanilla: In a medium pan, bring the milk and vanilla bean to a boil. Once boiling, remove from heat.
- Mix Egg Yolks and Sweetener: In a bowl, combine the egg yolks and monkfruit or allulose. Whisk until the mixture turns pale yellow. Add the arrowroot and mix until smooth.
- Temper the Eggs: Slowly pour a cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Then add the rest of the milk mixture and whisk well.
- Thicken the Cream: Return the mixture to the pan and cook over medium heat, whisking constantly until the mixture thickens (about 2 minutes). Remove from heat and let it cool. Cover with plastic film to prevent a skin from forming.
3. Assemble the Pie
- Fill the Crust: Once the pie crust and pastry cream have cooled, add some pastry cream to the bottom of each tart.
- Add Blueberries: Top with fresh blueberries.
- Garnish: Sprinkle with a bit of monkfruit or allulose and lemon zest if desired. Serve immediately or refrigerate until ready to serve.
Blueberries and Pastry Cream Keto Pie
Servings: 12
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This Blueberries and Pastry Cream Keto Pie is perfect for anyone looking to enjoy a sweet treat without the guilt.
Ingredients
Keto Pie Crust
- 1 1/2 cups almond flour
- 5 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3 teaspoons water or as needed
- Egg wash 1 egg beaten with 1 teaspoon of water
Pastry Cream Filling
- 2 cups Almond milk
- 1/2 vanilla bean split and scraped
- 4 egg yolks
- 1/3 cup monkfruit or allulose
- 1 tablespoon arrow root
- 1 cup blueberries
Instructions
Prepare the Keto Pie Crust
- Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.
- Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.
- Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.
- Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.
- Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned. Let cool on a wire rack. You can make 1 big pie or 6 individuals with this recipe.
Prepare the Pastry Cream
- Heat Milk and Vanilla: In a medium pan, bring the milk and vanilla bean to a boil. Once boiling, remove from heat.
- Mix Egg Yolks and Sweetener: In a bowl, combine the egg yolks and monkfruit or allulose. Whisk until the mixture turns pale yellow. Add the flour and mix until smooth.
- Temper the Eggs: Slowly pour a cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Then add the rest of the milk mixture and whisk well.
- Thicken the Cream: Return the mixture to the pan and cook over medium heat, whisking constantly until the mixture thickens (about 2 minutes). Remove from heat and let it cool. Cover with plastic film to prevent a skin from forming.
Assemble the Pie
- Fill the Crust: Once the pie crust and pastry cream have cooled, add some pastry cream to the bottom of each tart.
- Add Blueberries: Top with fresh blueberries.
- Garnish: Sprinkle with a bit of monkfruit or allulose and lemon zest if desired. Serve immediately or refrigerate until ready to serve.
Nutrition
Serving: 12Ounces | Calories: 134kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 78mg | Sodium: 167mg | Potassium: 23mg | Fiber: 3g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
Did you make this recipe?I’d love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
Tips and Tricks
- Prevent Sticking: Always chill the dough if it becomes unmanageable.
- Consistency: The pastry cream should be smooth and thick. If it becomes too thick, whisk in a bit of milk to reach the desired consistency.
- Fresh Blueberries: Use fresh blueberries for the best flavor. If using frozen, thaw and drain them well to avoid excess moisture in the pie.
Gluten-Free, Low-Carb, and Vegan Alternatives
- Gluten-Free: This recipe is naturally gluten-free.
- Low-Carb: Use monkfruit or allulose as the sweetener to keep it low-carb.
- Vegan: Replace the egg in the crust with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). For the filling, use a dairy-free milk and egg substitute like silken tofu or a vegan custard powder.
Cook with love, eat with joy!
This Blueberries and Pastry Cream Keto Pie is a delightful and healthy way to enjoy a sweet treat. The homemade crust and creamy filling, paired with fresh blueberries, make for an irresistible dessert. Enjoy this delicious treat and savor the flavors of fresh ingredients and rich pastry cream.
Share Your Experience
Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
Explore More
For more delicious recipes and cooking tips, visit The Petit Gourmet. Dive into our collection of comforting and hearty dishes to keep your kitchen vibrant and your taste buds delighted.
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