This low-carb, keto-friendly pepperoni pizza will be a hit with your family. It’s made without cream cheese, and the toppings can be changed to suit your tastes. Since there is no sugar present to activate the yeast, it is just added for a flavor that resembles bread and not as a rising agent.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- cooking spray
- 1 cup white sugar
- 3 tablespoons butter, melted
- 3 egg yolks
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 cups milk
- 1 teaspoon vanilla extract
- 3 egg white
- 1 tablespoon cinnamon sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch deep-dish pie plate with cooking spray.
- Mix together sugar and butter in a large bowl until smooth. Add egg yolks and beat until light and fluffy. Sift in cake flour, baking powder, and salt; stir until well-blended. Mix in milk and vanilla until combined.
- Whip egg whites with an electric mixer in a separate bowl to stiff peaks. Fold into batter. Pour into the prepared pie plate; sprinkle cinnamon sugar on top.
- Bake in the preheated oven for 25 minutes, then reduce temperature to 325 degrees F (165 degrees C). Continue baking until the center is set when pie is gently jiggled, 25 to 30 minutes.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 239 mg |
| Sugars | 31 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is a similar recipe to the old fashioned biquick crust-less “Impossible “ pie. It amazingly forms a natural crust as it bakes when the flour and butter mixture accumulate at the bottom during the baking to form the crust. This recipe and flavor of this pie is so wholesome and So practical and delicious like a flan or custard pie and not overly sweet . Thank you for sharing this wonderful recipe Tip: I used a deep dish ceramic pie pan it was the perfect size .☺️
I have no complaint about the taste of the recipe as the custard was delicious, however this is not a milk tart but rather a baked custard. Many of us growing up in South Africa associate a proper Melktert with a pastry shell. It gives texture to the dish.
Hated the instructions but loved what happened after I deciphered them. Too many separate actions put into too few numbered paragraphs. Seriously, it was too hard for the author to tell the baker which parts of the recipe were for the crust and which were for the filling? Also, the recipe will make two (2) tarts, so you need to either have two pie tins or cut the recipe in half. If served cold, it’s like a delicious cold glass of milk with a cookie.
Makes 2 pies, when cooled it is like an éclair pie (creamy with bready exterior), so if you like eclairs you will like this.
PERFECT! This is a “crust-less” milktart, so there is NO need to bake any part of it separately. The recipe that includes a separate crust is most often too little filling and the crust can be quite hard. I prefer this one much more. Thank you for sharing it!!
Excellent flavor. Actually makes two 9” tarts.
When giving instructions especially a baking recipe you have to give the method. I made it and was totally confused cause there’s no proper instructions on how to make the crust and the filling its all crammed into one. The recipe is poorly composed. Big disappointment because i struggled.
I read others say theirs was wet – I baked mine far longer than the recipe called for. I don’t even know how long, tbh, but easily 15 minutes more. I used glass and got a nice deep brown color on the bottom and a toasty top crust. For those uncertain about the “crust” part, this is a crustless tart as it sets as it bakes/cools. Like a flan or fritatta. I had too much for my glass pie dish so baked extra in two smaller glass bowls. I can’t stop eating from one of those two small bowls…
Tastes good but was a bit wet.
I’ll admit, I’ve never made anything quite like this. I followed the instructions as best I could (spoiler: I ain’t no baker, folks) and ended up with a soupy, runny, “batter” with lumps of meringue floating around along with bits of unmixed flour on thr bottom. What the heck, I put it in the oven anyway and voila! A perfect not too sweet custard pie with a light cinnamon crust. (See photo) So good I might save some for the wife when she gets home! Thank you for posting this recipe
Delicious and so easy to make
Delicious and so easy to make
I live in India, and have been locked in because of covid for over 70 days. I’ve baked so many things, but today I wanted something different and yet still familiar. I love eggs custard, and a milk solid dessert here in India called Chenna… So, I thought, why not? We had the ingredients and I had a huge mess in my hands with our sugar, because our granuals are way too big and didn’t melt! meh. Into the grinder it went with the butter, and every other step seemed to go just as wonky, but after it was all mixed up, I realized we didn’t have a pan that was right for this dish. I felt so stupid, but then decided to just bake it in cupcake pans. Yummers!!! All’s well that ends well — and my 14 month old loves it too!!! I’m a sucker for any recipe that came from somebody’s Granny, and the one who shared this recipe knew how to make a yummy pie/tart!
Terrible recipe. Very unclear. Wasted all my stuff.
No yes we loves it
The time to bake wasn’t long enough so the bottom was still raw
Deu mt certo, mt boa
I had it last month at Wavecrest Hotel and Spa (3hrs drive from Kei Mouth) in the Eastern Cape. I fell in love with it and the chef was kind enough to give me the recipe (which differs to this). She used tennis biscuits as the tart crust. I prefer vanilla wafers or walkers shortbread because I can’t find tennis biscuits here in NYC. Such a delicious dessert!
Was really good but recommend warming the milk before adding to egg butter mixture. It did separate and I freaked out but I went ahead and baked it as is. It turned out stellar! Just follow her every step and it turns out fine. I had to add more time at the end of baking because my tarts were not done yet. Kept a close eye on them until there was just a little wobble in center then pulled them out.
DO NOT USE the recipe! It is very purely put together and one should never add cinnamon before baking!!
Very easy to make and it reminds me of flan it also bakes like a buttermilk pie. This is delicious and everyone enjoyed it, I made it for my South African friends and they said it was perfect. The only thing is they said it’s proper to add the cinnamon sugar before you serve like sprinkle across the top, I like it with or without. Thank you for sharing this recipe.