Crustless Coconut Custard Pie – Low Carb Dairy Free

A delicious low carb dairy free crustless coconut custard pie that’s easy to make. Simply combine all ingredients in a blender before baking.

Thanks to Linda for posting a coconut pie recipe on her low carb site. I used her recipe as a guide to make my own blender pie.

Those who tried this yummy low carb crustless coconut custard pie couldn’t believe it was sugar free. I did end up reducing the amount of sweetener in the recipe as the original sweetened the coconut before using.

I love coconut and this pie really hit the spot. The coconut floats to the top so it is gets slightly toasted on top while a nice custard forms on the bottom.

The recipe was also changed to make this a dairy free crustless coconut custard pie. To enhance the flavor, the butter and heavy cream was replaced with coconut milk and cream.

Low Carb and Dairy Free Crustless Coconut Custard Pie Recipe

To save carbs, the pie is crustless, but for those who want a more traditional pie, you can certainly add a crust. I’d recommend using either a coconut flour pie crust or the one used in this recipe.

Either way you slice it, this is a fantastic low carb pie. I’ll certainly bake this one again.

5 from 1 vote

Print

Crustless Coconut Custard Pie

A delicious low carb dairy free crustless coconut pie that's easy to make. Simply combine all ingredients in a blender before baking.

Course Dessert

Cuisine American

Keyword dairy free pies, low carb pies

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 8 people

Calories 187 kcal

Author Lisa | Low Carb Yum

Ingredients

• 1 cup unsweetened coconut
• 4 eggs
• 3/4 cup coconut milk
• 1 1/2 teaspoon stevia liquid extract or equivalent
• 1 teaspoon monk fruit liquid extract or equivalent
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 14 ounces coconut cream 1 can
• 1 teaspoon vanilla extract optional

Instructions

1. Place all ingredients in a blender and blend until smooth. Pour into a greased 9-inch pie plate.
2. Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.

Recipe Notes

Stevia and monk fruit extracts can be replaced with 1 cup Swerve or Splenda.

Nutrition Facts

Crustless Coconut Custard Pie

Amount Per Serving (1 slice)

Calories 187 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 93mg 31%

Sodium 125mg 5%

Potassium 71mg 2%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 5g 10%

Vitamin A 4%

Calcium 6%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.