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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Coconut Custard Pie

Source: uninvitedguest

Sugar-free version of the classic.

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 13.1 Fat, 0.1 Milk, 0.6 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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Servings

Ingredients

3.0
3 each eggs 0.75
0 3/4 cup SPLENDA® No Calorie Sweetener, granulated 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp ground nutmeg 1.0
1 tsp vanilla extract 1.5
1 1/2 cup lowfat milk 1.0
1 cup flaked unsweetened coconut 1.0
1 each Crust, pie, ready to bake, 10"

Directions

Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
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).
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.