Blackberry Custard Pie

Ingredients

Crust:

• 1 cup almond flour
• ¼ cup Swerve, Granular
• ¼ tsp salt
• ¼ cup butter, melted

Crumble Topping:

• ¼ cup almond flour
• 1 tbsp Swerve, Granular
• ¼ tsp salt
• 2 tsp butter, melted
• ¼ cup chopped pecans

Filling:

• 1 ½ cups sour cream
• ⅔ cup Swerve, Granular
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups blackberries

Instructions

Crust:

1. In a medium bowl, whisk together the almond flour, Swerve, and salt. Add the melted butter and stir until the dough comes together.
2. Turn the dough out into a pie plate and press firmly and evenly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom.
3. Freeze 30 minutes.

Crumble Topping:

1. In a small bowl, whisk together the almond flour, Swerve, and salt. Add the melted butter and toss with a fork until mixture resembles coarse crumbs. Stir in the pecans. Set aside.

Filling:

1. Preheat the oven to 350F.
2. In a medium bowl, whisk together the sour cream, Swerve, eggs, egg yolks, vanilla extract and salt until well combined.
3. Sprinkle 1 cup of the blackberries over the frozen crust and pour the custard over top. Place the remaining blackberries on top.
4. Bake 25 minutes, then remove from the oven and sprinkle with the crumble topping. Bake another 15 to 25 minutes, until the filling is mostly set but still jiggles slightly in the middle when shaken.
5. Remove and let cool completely, then refrigerate until ready to serve.