Source: dLife

A delicious, low carb fruit custard pie without the crust!

Servings

1 cup fresh sliced strawberries , washed & drained
0.5 cup fresh raspberries , washed & drained
0.5 cup fresh blueberries , washed & drained
12 floz evaporated skim milk
0.25 cup Agave, nectar, all natural
0.25 cup whole wheat flour
0.25 cup white all purpose flour
1 tsp vanilla extract
4 eggs (8 ounces total)
0.25 cup canola oil
0.25 tsp almond extract
0.33 cup unsweetened coconut flakes (optional)
1 tbsp powdered sugar , sifted (optional)

1 Preheat oven to 350 degrees F. Spray a 9 1/2-inch pie plate with cooking spray. Place berries in pie plate; set aside. Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract; process until smooth, scraping sides. Add coconut, if using, and pulse 2 times.
2 Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean. Cool on rack about 30 minutes and refrigerate about 1 hour before serving. Dust with powdered sugar, if desired. Cover and refrigerate leftovers.

You can use any combination of berries you like, and you can also use frozen berries. Agave nectar is a sweetener with a slightly thinner consistency than honey. Look for it in the aisle where you find honey and syrups.