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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 4.2 g
  • Cholesterol: 56.9 mg
  • Sodium: 63.6 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 3.0 g

View full nutritional breakdown of Crustless coconut custard pie calories by ingredient
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Crustless coconut custard pie

Submitted by: ANGELA3511

Introduction

My grandmother used to make this smooth and creamy sweet dessert. However, her version was high in fat and calories. Here's my leaned down version. It brought memories flooding back and tears to my dad's eyes!

It forms it's own thin crust thanks to the flour, so it's a very easy yet elegant pie. Less than 120 calories and only 4.2 g of fat per serving!
My grandmother used to make this smooth and creamy sweet dessert. However, her version was high in fat and calories. Here's my leaned down version. It brought memories flooding back and tears to my dad's eyes!

It forms it's own thin crust thanks to the flour, so it's a very easy yet elegant pie. Less than 120 calories and only 4.2 g of fat per serving!

Number of Servings: 8

Ingredients

    2 large eggs, beaten
    2 tablespoons of margarine, melted
    1 cup of skim milk
    1 tsp of imitation vanilla extract

    1/4 cup of self-rising white flour
    1/2 cup of sugar
    18 tsp (about 1/3 cup plus 2 tsp. of Splenda)

    4 oz (about 1/2 of a 7 oz. bag) of flaked coconut

Directions

Combine the beaten eggs, milk, melted margarine, and vanilla extract in a large bowl with a pouring spout (preferably).

Mix the flour, sugar, and splenda together in a mixing bowl; combine well.

Slowly pour the liquid mixture into the dry ingredients, incorporating well. It usually add the liquid in about 4 steps. Mix well; there should be no lumps. Mixture will be very thin.

Add in the coconut and mix well.

Pour into a well greased (I use non-stick cooking spray) glass pie pan. Bake at 350 degrees F for 35 to 50 minutes, until the top is lightly browned and a knife inserted into the center comes out clean. It will still look slightly undercooked but will firm up as it cools. It forms a thin crust while cooking.

This pie is tasty warm, but is really delicious once it's cold. So I make it a day ahead and stick it in the fridge. So it's a great make-ahead dessert for busy parties or events. You can serve with ice cream, mint springs or whipped cream if you want, but it doesn't need anything else!

Makes 1 pie, 8 servings, at less than 120 calories per serving!

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • I would love the original recipe, I prefer GOD created natural ingredients that are good for you and compatible with the human body thanks for your help I hope thats possible :) - 10/21/13

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  • Delicious! I made it in cups (2 servings each) and it turned out great. - 10/22/12

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  • This is one of my most fav racipes, I love coconut :o) I did make a couple changes though. Instead of sugar I used 1 cup of splenda and instead of skim milk I used evaporated skim milk. Next time Im going to make a double batch in a sheet cake pan and have them as bars. Thanks so much for this!!!! - 3/30/12

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