Crustless Coconut Custard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 tbsp Coconut, shredded sweetened .5 cup Bisquick Original Pancake and Baking Mix (.33c/40g dry mix) (by MIGGIMAG) 4 large Egg, fresh, whole, raw 2 cup Milk, 1% 4 tbsp "I Can't Believe It's Not Butter" light margarine 5.333 tbsp Agave Nectar (Wholesome Organic Blue Agave) .5 tsp Almond Extract (by CRANKYGIRL)
Mix all but cocnut together in blender or VitaMix, then add coconut for a quick pulse. Pour into greased 9 inch glass pie plate. Bake at 350 degrees for 50 minutes.
Makes its own crust, custard filling in center and browned coconut on top. To test for doneness, place the point of knife in center. If knife comes out clean, it's done. Cool on cake rack.
Serving Size: 1/8
Number of Servings: 8
Recipe submitted by SparkPeople user JBLSLOGLADY1.
Makes its own crust, custard filling in center and browned coconut on top. To test for doneness, place the point of knife in center. If knife comes out clean, it's done. Cool on cake rack.
Serving Size: 1/8
Number of Servings: 8
Recipe submitted by SparkPeople user JBLSLOGLADY1.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 11.4 g
- Cholesterol: 96.0 mg
- Sodium: 212.5 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.2 g
- Protein: 6.8 g
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