Keto Crustless Rhubarb Custard Pie
A silky custard pie featuring tart rhubarb pieces nestled in a rich, vanilla-scented custard base. Made without a traditional crust, this dessert relies on coconut flour to create structure while keeping the focus on the tangy-sweet contrast between rhubarb and cream. The custard sets to a perfect consistency after chilling, making it an ideal make-ahead dessert for spring gatherings when rhubarb is at its peak. This version uses Swerve confectioners sweetener, creating a lower-sugar option that doesn't compromise on the classic custard pie experience.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease a 9-inch glass or ceramic pie pan
- 2
Spread chopped rhubarb in bottom of prepared pan
- 3
Combine heavy cream, eggs, and sweetener in blender and blend briefly
- 4
Add vanilla extract, coconut flour, baking powder, and salt to blender and blend until smooth
- 5
Pour custard mixture over rhubarb and spread evenly in pan
- 6
Bake 50 to 60 minutes until golden around edges and center is just set
- 7
Cover with foil if browning too quickly during baking
- 8
Cool completely then refrigerate at least 4 hours to firm up
Tips
Let the pie cool completely before refrigerating as the custard needs time to set properly for clean slices
Use a glass or ceramic pie pan rather than metal for even heat distribution and to prevent over-browning
Check doneness by gently touching the center - it should feel just set but not firm, as it will continue setting while cooling
Good to Know
refrigerate up to 3 days covered
make 1 day ahead for best texture
serve chilled, cut with sharp knife
Common Mistakes
avoid overbaking or custard will curdle
don't skip chilling time or pie won't slice cleanly
Substitutions
Dairy-Free Swaps
General Alternatives
reduces sweetener benefits
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, but thaw and drain excess liquid first to prevent a watery custard. Pat the rhubarb pieces dry before using.
What other sweeteners can I substitute for Swerve?
Regular sugar, erythritol, or monk fruit sweetener work well. Use the same amount for most sugar substitutes.
How long does this pie keep in the refrigerator?
The pie stays fresh for up to 3 days when covered and refrigerated. The texture is best within the first 2 days.