Best 8 Low Carbers Impossible Coconut Custard Pie Recipes
Are you a low-carb lover looking for a guilt-free indulgence? Look no further than our guide to creating the ultimate low-carb Impossible Coconut Custard Pie! This heavenly dessert combines the creamy richness of coconut custard with a grain-free crust, resulting in a treat that is both satisfying and figure-friendly. With its blend of simple, wholesome ingredients and step-by-step instructions, this recipe is accessible to bakers of all skill levels. Get ready to elevate your low-carb baking game and impress your taste buds with this delightful coconut custard pie!
Here are our top 8 tried and tested recipes!
SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE
Make and share this Super Easy Impossible Coconut Custard Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Blend all ingredients in blender or food processor.
- Grease and flour a 10-inch pie plate.
- Pour mixture in pan and bake for 45 minutes or until custard is set.
- Chill well before serving.
Nutrition Facts : Calories 232.5, Fat 13.1, SaturatedFat 7.5, Cholesterol 117, Sodium 212.3, Carbohydrate 23.3, Fiber 0.7, Sugar 15.5, Protein 6
LOW CARB CRUSTLESS COCONUT CUSTARD PIE
This delicious low carb crustless coconut custard pie is one of the tastiest and quickest recipes you'll ever make! Coconut lovers, this is a must have recipe!
Provided by Kasey
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F
- Place all ingredients in a blender and blend until smooth. Pour into baking dish.
- Bake for 45 minutes. Enjoy!
Nutrition Facts : Calories 150.7 calories, Carbohydrate Net Carbs, Fat 11.3 grams fat, Fiber 3.9 grams fiber, Protein 4.4 grams protein, ServingSize 1 Slice
IMPOSSIBLE COCONUT CUSTARD PIE RECIPE - (4.3/5)
Provided by BobN
Number Of Ingredients 7
Steps:
- Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.
IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
KETO COCONUT CUSTARD IMPOSSIBLE PIE
A quick and easy dessert that takes just minutes to throw together. Deliciously rich and creamy sugar free pie perfect for a dessert or for morning tea.
Provided by karentremaine
Categories Baking cake Cakes, Muffins and Sweets Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 175 C/ 350 F
- Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
- Whisk the eggs with the remaining wet ingredients until well combined.
- Add all of the dry ingredients and stir until well combined.
- Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
- Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg
Nutrition Facts : ServingSize 1 slice, Calories 193 kcal, Carbohydrate 3 g, Protein 7 g, Fat 19 g, Fiber 1 g
REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
Provided by Vraklis
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
Tips:
- Use full-fat coconut milk. This will give your pie a richer flavor and creamier texture.
- Don't overbeat the eggs. Overbeating can cause the custard to become tough.
- Bake the pie in a water bath. This will help to prevent the custard from curdling.
- Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the custard to set properly.
- Top the pie with whipped cream or fresh berries before serving.
Conclusion:
This impossible coconut custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is also a great way to use up any leftover coconut milk. With its creamy texture and rich coconut flavor, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this impossible coconut custard pie a try. You won't be disappointed!
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