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.
I also wanted to come up with an alternative to my summer squash pie with all coconut and no squash.
💛 Why you'll love it
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.
Either way you slice it, this is a fantastic low carb pie. I'll certainly bake this one again.
Crustless Coconut Custard Pie
- Place all ingredients in a blender and blend until smooth.
- Pour into a greased 9-inch pie plate.
- Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Array ( [serving_size] => 1 [calories] => 187 [carbohydrates] => 3 [protein] => 5 [fat] => 17 [saturated_fat] => 9 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [cholesterol] => 93 [sodium] => 125 [potassium] => 71 [fiber] => 1 [sugar] => 1 [vitamin_a] => 200 [calcium] => 60 [iron] => 0.9 [serving_unit] => slice )
Note on Nutritional Information
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