Dessert

Crustless Coconut Custard Pie is for Dessert.

Crustless Coconut Custard Pie takes 5 minutes to prepare.

Crustless Coconut Custard Pie takes 50 minutes to cook.

Crustless Coconut Custard Pie makes 8 servings.

The ingredients for Crustless Coconut Custard Pie are:

16 tbsp Coconut, shredded sweetened
.5 cup Bisquick Original Pancake and Baking Mix (.33c/40g dry mix) (by MIGGIMAG)
4 large Egg, fresh, whole, raw
2 cup Milk, 1%
4 tbsp "I Can't Believe It's Not Butter" light margarine
5.333 tbsp Agave Nectar (Wholesome Organic Blue Agave)
.5 tsp Almond Extract (by CRANKYGIRL)

Here is how you make Crustless Coconut Custard Pie:

Mix all but cocnut together in blender or VitaMix, then add coconut for a quick pulse. Pour into greased 9 inch glass pie plate. Bake at 350 degrees for 50 minutes.Makes its own crust, custard filling in center and browned coconut on top. To test for doneness, place the point of knife in center. If knife comes out clean, it's done. Cool on cake rack.Serving Size: 1/8Number of Servings: 8Recipe submitted by SparkPeople user JBLSLOGLADY1.

The nutritional information for Crustless Coconut Custard Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 226.8

• Total Fat: 11.4 g
• Cholesterol: 96.0 mg
• Sodium: 212.5 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 1.2 g
• Protein: 6.8 g