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