Crustless coconut custard pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large eggs, beaten2 tablespoons of margarine, melted1 cup of skim milk1 tsp of imitation vanilla extract1/4 cup of self-rising white flour1/2 cup of sugar18 tsp (about 1/3 cup plus 2 tsp. of Splenda)4 oz (about 1/2 of a 7 oz. bag) of flaked coconut
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.
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.
Nutritional Info 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
Member Reviews
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CD12153757
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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KLIJAH
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
Reply from ANGELA3511 (3/9/18)
My dad is diabetic, so I have to cut down on the sugar and fat for him. Alas, we don't have my grandmother's original recipe as she just eyeballed everything so we don't have measurements.