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Coconut Custard Pie
Source: uninvitedguest

Sugar-free version of the classic.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 191.4
Total Carbs 14.4 g
Dietary Fiber 0.9 g
Sugars 2.1 g
Total Fat 13.1 g
Saturated Fat 6.1 g
Unsaturated Fat 0.2 g
Potassium 17.5 mg
Protein 3.8 g
Sodium 177.8 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Milk , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  eggs
0 3/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
0 1/4 tsp  salt
0 1/4 tsp  ground nutmeg
1 tsp  vanilla extract
1 1/2 cup  lowfat milk
1 cup  flaked unsweetened coconut
1 each  Crust, pie, ready to bake, 10"
  1. Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
  2. Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
  3. Stir in the shredded coconut. (If desired, you can toast it first, or toast a small amount to sprinkle on top of the pie when finished baking as a garnish).
  4. Pour custard into pie crust (or baking dish if not using the crust) and bake for approximately 30 minutes, until set. Cool and serve either warm or chilled. Store in the refrigerator.

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