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Healthy Sugar-Free Raspberry Cream Pie

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Anna Davenport
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Make the perfect guilt-free summer dessert using real, nourishing ingredients. This yummy cream pie recipe is great on its own or paired with pretty much any fruit you have on hand like strawberries, blueberries, raspberries, or bananas!

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Why You’ll Love This Recipe

This is such a nutrient dense dessert that your body will actually feel energized, nourished, and overall great after eating this rather than feeling bloated, heavy, and tired like you may feel after eating most cream pies. Using fresh milled einkorn for the crust, you are getting all the benefits that come from milling your own flour as I explain in my post here. The crust and custard are sweetened with raw honey which is another superfood, instead of sugar. This recipe also uses eggs which are one of nature’s multivitamins. The homemade whipped cream on top is sweetened with maple syrup and also provides so many important nutrients our bodies need.

Ingredients

Einkorn we buy our einkorn berries in bulk from Grand Teton Ancient Grains

Eggs

Honey

Butter we get ours in bulk from Azure Standard

Raw milk search on getrawmilk.com to help find raw milk near you

Gelatin another nutritional powerhouse for the body that can help with joint health! We get ours grass-fed from Azure Standard.

Cream we love to use pasture raised heavy cream from Alexandre Family Farm from Azure Standard

Maple syrup instead of sugar

Vanilla we use homemade vanilla extract

Salt we use this sea salt from Amazon that has been tested for low to no heavy metals contamination

Tools You May Need

Stand mixer or large bowl for mixing

Saucepan for making the custard

Pie dish

Pie cutter for slicing and serving

Healthy Sugar-Free Raspberry Cream Pie

This raspberry cream pie is the perfect summer dessert! This recipe uses real ingredients and no sugar and tastes phenomenal!
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Prep Time 4 hours 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 8 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

Sweet Einkorn Crust
  • 2/3 cup einkorn berries
  • 1/2 cup butter softened
  • 2 eggs
  • 2 tbsp honey
  • 1/2 tsp vanilla we use homemade
Custard Filling
  • 2 cups raspberries or any other fruit
  • 6 tbsp honey
  • 1 tbsp gelatin
  • 1/2 tsp salt
  • 3 cups raw milk
  • 4 egg yolks
  • 2 tbsp butter softened
  • 1 tbsp vanilla
Whipped Cream Topping
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1 pinch salt

Method
 

Make the Crust
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, mill 2/3 cup einkorn berries. Add 1/2 cup butter, 2 eggs, 2 tbsp honey, and 1/2 tsp vanilla. Mix until combined.
  3. Press the mixture into a pie dish and poke holes at the bottom.
  4. Bake for 15 minutes. Let cool.
Make the Custard
  1. In a large saucepan, mix 6 tbsp honey, 1 tbsp gelatin, and 1/2 tsp salt. Turn on the heat to medium and slowly pour in 3 cups raw milk while stirring.
  2. Let the mixture come to a boil and boil for about 1-2 minutes while constantly stirring to prevent burning.Then turn heat to low.
  3. In a separate bowl, beat 4 egg yolks and then slowly pour the hot milk mixture into the eggs while stirring. Pour back into saucepan and boil for another minute while constantly stirring.
  4. Remove from heat and stir in 2 tbsp butter and 1 tbsp vanilla. Cover and refrigerate for a few hours until it comes down to room temperature.
Make Whipped Cream Topping
  1. In the bowl of a stand mixer, put in 1 cup heavy cream, 1/4 cup maple syrup, 1/2 tsp vanilla, and 1 pinch salt. Using the whisk attachment, start out on the slowest setting and work your way up to prevent splattering and whisk until hard peaks form. About 5-8 minutes.
Assemble the Pie
  1. On top of the cooled pie crust, layer about 2 cups raspberries.
  2. Pour the room temperature custard over the raspberries.
  3. Top the custard with the whipped cream. Add more raspberries to the top if desired.
  4. Let sit in the fridge for an hour before serving. Serve cold.

Notes

Use any fruit you have on hand or enjoy the cream pie plain!
Store in fridge for up to a week.

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