Crustless Coconut Pie

A Crustless Coconut Custard Pie - Low Carb

“I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.”

Crustless Coconut Pie

Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes

Ingredients:

• 4 eggs

• 6 tablespoons butter, softened.

• 1/2 cup all-purpose flour

• 3/4 cup sugar

• 2 cups milk

• 1 teaspoon vanilla

• 1 cup sweetened flaked coconut

Instructions:

Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray).

Place everything into a large mixing bowl, minus the coconut. Whisk until well combined.

Add the coconut; mix well.

Pour onto the prepared pie plate and bake 50 - 60 minutes.

Let cook completey. Serve with whipped cream and toasted coconut for garnish. Add fresh fruit for decadent dessert!

Notes:

Toasted Coconut: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant.

Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools.

Lower in carb option pie vs the crusted version. To make this sugar free swap the regular sugar with a sugar substitute such as Truvia, or Stevia (use according to the measurements conversion on the package to regular sugar)

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.