Blackberry Custard Pie - Easy Buttermilk Pie Recipe (Sugar-free, Low Carb)

Ingredients

• 1 recipe Low Carb Keto Graham Cracker Crust ((resists soaking) or your favorite 9-inch pie crust recipe))
• 1 cup buttermilk
• 3/4 cup heavy cream
• 1/2 cup low carb sugar
• 1/4 tsp xanthan gum
• 4 large eggs
• 2 large egg yolks
• 1 tsp gelatin powder ((bloomed in 1 tbsp water))
• 1 tsp vanilla extract
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 cup blackberries ((1/2 pint))

Instructions

1. 1

   --- Preparation ---

2. 2

   Sprinkle gelatin over 1 tablespoon water to bloom. Measure sweetener, salt and xanthan gum in a 4-6 cup capacity non-reactive metal pot. Add the eggs and yolks and whisk together until completely combined. Whisk in the buttermilk and heavy cream.

3. 3

   --- Cook ---

4. 4

   Place the pot over medium heat, whisking constantly until the mixture begins to thicken - about the 5 minute mark if using Tagatesse (or sugar) and 8 minutes for Sukrin :1 or Swerve. Turn the heat down to medium low and whisk vigorously for 1 minute. (The custard should bubble lazily if whisking stops.) Remove from heat and whisk for 1 1/2 minutes more. Tear the gelatin into pieces and drop into the custard, stirring until dissolved. Add vanilla and nutmeg, stirring to blend.

5. 5

   --- Assemble ---

6. 6

   Let the mixture cool just slightly then pour into pre-baked pie crust. Level the top and arrange black berries, pushing them into the custard until they are at least 1/2 way submerged. Refrigerate uncovered for several hours before covering with cling film. Chill at least 6 hours before slicing and serving.

7. 7

   --- Optional Step ---

8. 8

   Sprinkle Tagatessse [Sukrin Melis, Swerve Confectioners (or powdered sugar if not low carb)] over the top and brown with a culinary torch. Pay particular attention to the black berries to make them look like they baked.