The chickens have been doing their jobs lately, and we have an abundance of eggs at the house! Mom asked me to bake/cook/eat/use them so they don’t spoil, so a custard pie was in order. Being me, I decided to make it a healthy custard pie, of course! (To the disgust of certain friends… =P ) I wasn’t sure how the custard would set using no sugar, but decided to give it a go. The results? Wonderful. It’s not overly sweet or rich, but doesn’t taste like a “healthy dessert” in the least. It’s not low in fat or super low calorie, but it is made with 100% healthy fats, no sugar, and is gluten free.
I adapted a recipe from my grammajane for a coconut custard pie that you whip up in the blender. The original recipe uses Bisquick, which falls to the bottom and bakes into a crust. It’s waaay to easy.
BL&D Coconut Custard Pie
(Breakfast, Lunch and Dinner Coconut Custard Pie… Because I have eaten it for all three meals. =) )
- 1 tsp Stevia
- 1/2c. Xylitol
- 1.5 tsp Vanila
- 4 Eggs
- 1/4c. Extra Virgin Coconut Oil
- 1/2c. Oat Flour
- 1/2 tsp. Salt
- Scant 1/2 tsp Baking Powder
- Scant 2c. 2% Milk
Blend in the blender on high for 2-3 minutes, then pour into a greased 9″ pie pan. On top, sprinkle:
- 1 1/4c. Unsweetened, Shredded Coconut, Toasted
Bake at 350 degree for 40 minutes, or until a knife comes out clean.