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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.