A low carb and gluten free dessert pie. This mock crustless coconut custard pie recipe is made with yellow summer squash and flavored with coconut extract.
My oldest sister is not known for her baking, but this summer she had such an abundant crop of zucchini and yellow squash that she sought out recipes for breads and pies. This particular mock coconut custard pie recipe was given to her years ago by one of our other sisters who has since past.
Although it wasn’t low carb, I tried the mock coconut pie at our family Labor Day picnic this year. I was very impressed with my sister’s baking.
To be honest, when I sampled the original recipe, I could not tell there was grated yellow squash in there. Since it was such a great pie, I tweaked it a bit to lower the carbs so I could enjoy it at home.
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I think you’ll agree that this mock crustless coconut custard pie recipe is a fantastic way to use up summer squash from the garden.
The original mock coconut pie recipe used fructose, a whole wheat crust, flour and whole milk. It wasn’t that difficult to adapt it into a low carb pie.
I turned it into a mock crustless coconut custard pie recipe by removing the crust and using low carb substitutes for the high carb ingredients. The result was pretty amazing.
This is a nice way to turn vegetables into a low carb dessert. Top each slice off with some sugar free whipped cream and you are in for a sweet surprise!
Mock Crustless Coconut Custard Pie Recipe
Mock Crustless Coconut Custard Pie
Peel squash then cut it in half lengthwise to scrape out the seeds using a spoon.
Grate the squash and drain in a strainer. There should be about 1 1/2 cups grated squash.
Mix remaining ingredients together in a blender or bowl.
Stir liquid mixture into grated squash.
Pour into greased pie shell.
Bake at 350 until the pie is set, about 45 minutes.
Cool and store in refrigerator. Best if served well chilled.