Low Carber's Impossible Coconut Custard Pie
Carolyn Timmerman @Carolynt
As a Low Carber, I am always looking for a goodie that I can have without nudging my glucose into the stratosphere. While not an original recipe, I have changed a few ingredients out. You honestly cannot tell the difference!
- 13 oz can coconut milk (not cream of coconut)
- enough milk/cream added to coconut milk to make 2 cups
- 1/2 c
- unsweetened shredded coconut
- 1/4 c
- butter, softened
- 1/2 c
- 1/2 c
- carbquik ( similar to bisquick, but low low carb)
- 1 tsp
- vanilla extract
1Preheat oven to 350 degrees F. Spray pie plate (9" is fine) with nonstick spray.
Toss all ingredients into mixing bowl & beat with hand mixer, or a whisk, or toss in blender. Once all ingredients are incorporated, pour into pie plate. Bake 45 minutes, check doness by inserting knife blade in center. If it comes out clean, it is done. Remove to rack & let cool. Serve with whipped cream. At 6 slices, my guesstimate of carbs comes to about 3.
2You may purchase CarbQuik from online providers, unsweetened shredded coconut can be found in most grocery stores, check the organic section; & coconut milk is found in all grocery stores, with Asian foodstuff.
I have no image to show, I'm working from an iPad & have yet to learn how to get some things from there to here! We really like this recipe, have served it to company & have tripled it for covered dish suppers. Should you triple it, you may used a 9 x 13 Pyrex dish. No worries! Okay, I think I'm ready for the onslaught. Fire when ready! ;D