Coconut Custard Pie Directions:
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or olive oil spray.
- In a medium bowl, combine the shredded coconut, heavy cream, and almond milk. Let the mixture sit for about 10 minutes to soften the coconut.
- In a separate large bowl, whisk together the sugar substitute, eggs, vanilla extract, and salt until well combined.
- Add the coconut mixture to the egg mixture, stirring until fully incorporated.
- Pour the mixture into the prepared pie dish.
- Bake for 45-50 minutes, or until the center is set and the top turns a light golden brown.
- Allow the pie to cool before serving. For a firmer texture, refrigerate before slicing.
WW Points Calculation:
- Unsweetened Shredded Coconut (1 cup): 8 points
- Heavy Cream (1 cup): 16 points
- Unsweetened Almond Milk (½ cup): 0 points
- Sugar Substitute (½ cup): 0 points
- Eggs (4 large): 0 points
- Vanilla Extract (1 tsp): 0 points
- Salt (¼ tsp): 0 points
- Butter (for greasing): 1 point
Total Points: 25
Servings: 8
Per Serving: 3.1 points
Nutrition Information (per serving):
- Calories: ~190 kcal
- Fat: ~16 g
- Protein: ~5 g
- Carbohydrates: ~5 g
- Sugar: ~2 g
- Sodium: ~100 mg
I'm waiting for your comments! Enjoy!
