This Sugar-Free Creamy Pecan Custard Pie is silky, rich, and nutty with a smooth vanilla custard and caramelized cinnamon pecan topping.

Scale

1 keto pie crust

3 eggs

1 cup heavy cream

4 oz cream cheese

1/2 cup sugar-free sweetener

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup pecans

2 tbsp butter

1 tbsp brown sugar substitute

Cook Mode Prevent your screen from going dark

1. Pre-bake the pie crust until lightly golden.

2. Whisk eggs, cream, sweetener, vanilla, and cinnamon.

3. Blend in cream cheese until smooth.

4. Pour into crust and bake until custard is set.

5. Cook pecans with butter and sweetener until glossy.

6. Top pie with pecans and cool completely before slicing.

Do not overbake custard.

Cool fully before slicing for clean cuts.

Toast pecans for deeper flavor.

Store refrigerated for best texture.