Crustless Coconut Custard Pie

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 187

Author: Lisa MarcAurele

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

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Ingredients

▢ 1 cup shredded unsweetened coconut
▢ 4 eggs see note for egg-free
▢ ¾ cup coconut milk
▢ 1 ½ teaspoon stevia liquid extract or equivalent
▢ 1 teaspoon monk fruit liquid extract or equivalent
▢ ¼ teaspoon salt
▢ ½ teaspoon baking powder
▢ 14 ounces coconut cream 1 can
▢ 1 teaspoon vanilla extract optional

Instructions

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.

Video

Notes

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

If you’d like an egg-free pie, try using 1 cup silken tofu puréed in place of the four eggs. But as noted in the comments, you will need to absorb the moisture from the tofu first with paper towels and baking shouldn't be needed. If it's still too watery, you can add a thickener like gelatin or xanthan gum.

Nutrition

Additional Info

Net Carbs: 2 g | % Carbs: 4.4 % | % Protein: 11 % | % Fat: 84.5 % | SmartPoints: 8

Values

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
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.