Healthy Custard Meringue Pies

recipes

Hey guys, it’s been a while since I’ve written a new recipe but the wait was definitely worth it for this one. Believe or not, this recipe is dairy, gluten, AND sugar free. I’ve been having a major craving for mini pies these last few weeks and I’ve developed the perfect recipe for these mini custard meringue pies. The best part is that it’s basically foolproof and it tastes amazing even after a few days stored in the fridge. You could definitely make a large version of this pie but I personally enjoy the mini version better. You can also make any type of pie with this crust recipe, it also works great with apple or banana filling.

If you want to see the video of me cutting into this, check out my instagram https://www.instagram.com/healthboss_blog/

INGREDIENTS

Crust

  • 2 cups Almond flour
  • 1/4 cup coconut oil
  • 1/4 cup erythritol (I use Sukrin)
  • 1 tsp vanilla extract

Filling

  • 1 1/2 tbsp Custard Powder
  • 1 cup almond milk
  • 1/4 cup erythritol
  • 1 tsp vanilla extract

Meringue Topping

  • 4 egg whites
  • 1/4 cup erythritol
  • 1 tsp white vinegar

STEPS

  1. Combine all of the ingredients for the crust until it forms a crumble.
  2. Grease your pie moulds with coconut oil spray and press the crumble into the base of the mould and the push the excess into the sides to form the crust. Use your fingers to even out the thickness of the crust.
  3. Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
  4. Meanwhile, cook the custard by combining all the ingredients and stirring on a low flame until it thickens (do not let it boil). You can also follow the instructions on the box.
  5. Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
  6. While the pies are in the oven, prepare your meringue by whisking your egg whites in a mixer until they turn fluffy and form hard peaks. Slowly add in the sugar and vinegar while whisking until they turn glossy but stay fluffy.
  7. Spoon or pipe the meringue onto the tartes and change your oven setting to direct heat from the top. Bake until the meringue hardens on the top and turns golden.
  8. Leave to cool and refrigerate, it should store well for up to 4-5 days (not that you’ll have leftovers with this one).

I hope you guys enjoy this recipe, let me know down in the comments which new recipes you want to see. Thank you for reading, please like and follow for more recipes like this one, xoxo.

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