Sugar-Free Pear Pie Recipe

This delicious Sugar-Free Pear Pie recipe is so yummy. With a tasty almond flour pie crust, the fruit mingles with a creamy, low-fat custard filling that’s topped with almond slivers.

The BEST Sugar-Free Pear Pie

The pear tree in my garden is currently overflowing so I made this pie with pears. The sugar-free almond flour crust isn’t just tasty. It’s also very healthy since neutral-tasting avocado oil replaces the butter that is usually used in pie crusts. In addition, the almond flour, and the milk and eggs in the filling, give each slice a whopping 13 grams of protein.

The ingredients for low-carb Pear Pie

For the crust

• 1 Sugar-Free Almond Flour Pie Crust

For the pear and custard filling

• 4-5 cored pears – You don’t need to peel the pears.
• Nonfat milk – tastes just fine, but you are welcome to use whole milk or heavy cream.
• Unsalted butter – 1 tablespoon suffices.
• Vanilla extract
• Monk fruit or your preferred sweetener – I use Lakanto’s monk fruit, so there are no calories from sugar.
• Cinnamon – This is the classic spice to add to a pear or apple pie.
• Xanthum gum – acts as a thickener and is less caloric than cornstarch.
• Eggs – There are 3 eggs in the recipe. If you want to reduce the cholesterol simply omit one egg yolk and add one egg white, since the cholesterol is only in the egg yolk.
• Almond slivers – to top the pie.

How to make Sugar-Free Pear Pie

Please see the Recipe Card for the video and full instructions.

• Make one Sugar-Free Almond Flour Pie Crust and let it cool fully.
• Preheat oven to 350 F. 
• Core 4-5 pears.
• Cut the fruit so you have 4 cups of cut-up fruit.
• Cook and mix the milk, butter and vanilla extract over a medium flame until it simmers. Turn heat off before it boils.
• Mix the granulated sweetener, cinnamon and xanthum gum. Then whisk in the eggs.
• Turn the flame on again and set at low. Whisk in the egg mixture and continue whisking for about 5 minutes until the custard thickens and coats a spoon. Then let it cool for about 10 minutes.
• Spread some custard on the bottom of the pie crust.
• Toss the fruit in the remaining custard and pour into pan.
• Top with almond slivers.
• Bake 30-40 minutes at 350 F until golden brown.
• Let it cool. Then cover and refrigerate for a few hours to let it set. I like to refrigerate it overnight before serving.

You might also like my Keto Chocolate Bundt Cake.

What to serve with Sugar-Free Pear Pie

I love serving this pie with a scoop of Enlightened’s monk-fruit sweetened butter pecan ice cream which tastes great with all my desserts. You can also drizzle a melted sugar-free chocolate bar over the ice cream to make a truly decadent dessert.

Or try: Sugarfree Pecan Pie

How to store this pie

To store: After the pie cools, I recommend covering it with plastic to lock in the freshness and then refrigerating it for up to 3 days. You can also store it in a plastic container that clicks shut. 

To freeze: Wrap it in plastic and freeze it for up to 3 months.