Crustless Coconut Custard Pie
This Crustless Coconut Custard Pie is an easy, creamy, and delicious low-carb dessert! With a rich coconut flavour and smooth custard texture, this pie is perfect for anyone following a keto or gluten-free diet. No crust means fewer carbs and less hassle!
Ingredients
- 4 large eggs
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional for extra flavour
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup unsweetened coconut milk
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.
- Mix Ingredients: In a large mixing bowl, whisk together the eggs, sweetener, melted butter, vanilla extract, coconut extract (if using), and salt until well combined.
- Add Dairy and Coconut: Stir in the heavy cream, coconut milk, shredded coconut, and baking powder. Mix until smooth.
- Bake: Pour the batter into the greased pie dish and bake for 40-45 minutes, or until the custard is set and the top is golden brown.
- Cool and Serve: Let the pie cool before slicing. Serve warm or chilled, optionally topped with whipped cream or extra coconut flakes.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For extra coconut flavour, toast the shredded coconut before adding it to the batter.
- Can be served warm or cold – both ways are delicious!