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
13 floz Milk, evaporated
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
0.25 cup canola oil
0.25 tsp almond extract
0.33 cup flaked unsweetened coconut (optional)
1 tbsp powdered sugar , sifted (optional)
1 cooking spray

1 Preheat oven to 350°F.
2 Coat 9-1/2" pie plate with cooking spray.
3 Place berries in pie plate; set aside.
4 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.
5 If using, add coconut and pulse 2 times.
6 Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean. .
7 Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
8 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 (unsweetened) berries. Agave nectar is a sweetener with a slightly thinner consistency than honey. It generally has a reduced impact on blood sugar. Look for it in the aisle where you find honey and syrups.