As I sit here listening to Sarah Bareilles and eating a piece of this pie I’m thinking about this past week. My husbands birthday was on Tuesday and we both had to work. We work opposite shifts so only see each other in passing during the week. It seriously sucks but isn’t a permanent situation. He has always been more of a pie person than a cake person and finding a pie recipe that I could eat since I started eating a ketogenic diet earlier this spring was been interesting. No sugar and no wheat can be tough when it comes to dessert!
I’m super picky about sweeteners because most non sugar sweeteners are still just another form of sugar or cause blood sugar spikes. What’s the point in not eating sugar if your body is still going to respond the exact same way to the replacement? Plus a lot of them just taste disgusting. For example one that I can use is pure stevia but it has an aftertaste. I appreciate that it can sweeten things up but it’s just not worth it if it tastes gross! If I ever use Stevia it has to be in something with a strong flavor that can cover it and pie is just not something that I am willing to ruin. Especially when I am not making it for me!
After doing some research I was introduced to a product called Swerve. This was one that I had never seen in stores and never heard of but it is now my go to sweetener! So far it has worked just like sugar for me. In fact if there is any difference I would say that the taste is slightly cool. Yes you just read that right but I promise that it’s not one that is unpleasant at all. Swerve isn’t easily found in most stores in my area so I had ordered it from Amazon and got a discount since I got both the granular and the powdered in a bakers pack. Let’s just say that finding this has been a game changer for me! If you aren’t watching your sugars you can just use regular sugar in place of the Swerve in this recipe.
I doubled the crust recipe and made 2 pies for my hubbies birthday. One I cheated and used the easy pudding mix with sour cream and milk so that the hubby could have a basic chocolate filling for one and I made this for the other one! Completely sugar free, gluten free, low carb and all of that other ketogenic and healthy stuff that people expect. I think I found what will be dessert for Christmas! The crust is still light and fluffy with a simple creamy custard filling. With some whipping cream on top it’s just heaven! So hard to stop at just once piece.
EGGNOG MERINGUE PIE
4 eggs separated (keep the yolks for the filling)
1 cup swerve or sugar
1 /4 teaspoon cream of tartar
1/4 teaspoon vanilla
1/8 teaspoon nutmeg or allspice
4 egg yolks
2 tablespoons butter
1/2 cup swerve or sugar
2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 teaspoon allspice
pince of salt
*optional 1/8 teaspoon of rum or rum extract. I did it without
Preheat your oven to 300F and butter your pie pan. Make sure that you don’t forget to butter your pie pan because it will stick and you will feel crushed. I may or may not have done this a few times in the past and have a bit of experience with it.
In a mixer or a mixing bowl with a hand mixer place your egg white and mix on high for 3 minutes or until your whites have whipped up into soft peaks and turned white. Slowly fold in the rest of your crust ingredients and put into buttered pie pan and bake for 50 minutes. The more you mess with your meringue before it goes in the oven after it’s become peaks the less fluffy it will be. It will still taste delicious though so don’t fret too much if it deflates.
While crust is cooking place butter, egg yolks and heavy whipping cream into a sauce pan and slowly heat to a medium heat constantly stirring. The lower the temp the less likely that your sauce will break (or separate and clump up a bit) but if it does break that’s ok! We can fix it. Keep stirring and allow to thicken. The time for this will change depending on your stove but it took around 10 minutes for mine to thicken up to a soft pudding texture.
Add the rest of your filling ingredients and continue to stir until sugar or sugar substitute has dissolved. Once it has thickened and dissolved remove from heat and allow to cool. I was impatient and just put it in the fridge to help it cool faster.
Once your crust is done baking allow to completely cool before pouring filling in it. As it cools the crust will crack a bit and shrink a bit in the pan. This is what it’s suppose to do so no worries.
If your filling breaks then after it has cooled place in your blender and it will pull it back together into a super creamy custardy filling. Super yummy!!!
All that’s left is just adding your filling into your crust and topping with whipped cream. This is a dessert that is actually best if made the night before and allowed to set for 12-24 hours before served so it actually helps make your holiday a bit easier. I love food that I can make the day before!
*BTW I was feeling lazy when I did my cream so I just did sweetened cream on top of my pie pieces instead of whipping it and it was still delicious!!!!