Magic Hot Water Pie
Inspired by a vintage recipe this nutmeg and vanilla custardy pie forms a crust all on its own.
Makes
Serving size
Ingredients
3 large eggs
⅓ cup (58 grams) Swerve® granular
¼ cup (58 grams) allulose sweetener
¼ cup (58 grams) low carb sugar free syrup
1 ½ teaspoons vanilla
6 tablespoons (56 grams) gluten free 1 to 1 flour (with xanthan)
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup unsalted butter, softened
1 cup boiling water
Special equipment
Pie pan
Instructions
- Preheat oven to 350 °F.
- Beat the eggs, sweetener, syrup, and vanilla together until well combined.
- Mix the flour, nutmeg, and salt. Add to the bowl and mix until combined.
- Add the butter and mix until distributed. It will be lumpy.
- Pour in the boiling water slowly and whisk until smooth.
- Pour into a well-greased pie plate and bake on the middle rack for 40 to 45 minutes, or until golden brown and very little wobble in the center.
- Remove and let cool about 30 minutes or until it is cool enough to place in the fridge.
- Chill overnight (chilling overnight helps solidify the pie and cuts down on any eggy taste).
- Place hot water in a baking sheet larger than the pie pan. Set the pie pan in the hot water for 10 to 15 seconds then try to remove a piece. If unable, return to the water.
- The fat used to grease the pie pan will have solidified. Using the hot water will help it to melt again and make it easier to remove.
- Lightly sprinkle the top with nutmeg before serving (if desired).
Cooking Tip
To quickly soften butter, place between two sheets of parchment, beat it with a rolling pin thin then let rest as you assemble all ingredients. May use maple flavored syrup for extra flavoring. Make sure to use good butter.
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