Low Carb Cinnamon Custard Pie

Preheat your oven to 350°F (175°C).

Place the low carb pie crust in a 9-inch pie pan and set aside.

In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until just simmering, then remove from heat.

In a large bowl, whisk together the erythritol, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.

Pour the custard mixture into the prepared pie crust.

Carefully transfer the pie to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

For a nutty twist, consider adding a handful of chopped pecans to the custard before baking. If you prefer a more pronounced spice flavor, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ground cloves. For a dairy-free version, substitute the heavy cream with coconut cream. Remember, the key to a perfect custard is gentle heating, so take care not to overheat the cream mixture.