STATS:
Cuisine: American
Course: Dessert
Preparation time: 5 mins
Cooking time: 60 minutes
Yield: Serves 187 calories
Time (total): 65 mins
EQUIPMENT:
- An oven
- Pie baking dish 1
- A blender
INGREDIENT:
- A can of cream (coconut)14 oz
- 4 eggs
- One tsp of vanilla essence
- Shredded coconut (unsweetened), 1 cup
- 0.5 tsp of baking powder
- Milk of coconut, 0.75 cup
- A quarter teaspoon of salt
- One teaspoon of liquid extract (monk fruit)
- 1.5 teaspoons of liquid extract (Stevia)
INSTRUCTIONS:
- Apply the light layer of oil to the nine-inch pie dish.
- Switch on the oven & heat it empty at 350 F.
- Plug in the blender machine.
- Place the jug (blender) in your working space.
- Gather all the items on the list.
- Put everything into the blender.
- Set that blender on its machine & place its lid in a proper way.
- Process till it becomes smooth using the pulse button.
- You might have to hit the pulse button 3/4 times.
- As the mixture reaches the desired consistency, shift it into the ready pie plate.
- Keep it in the heated oven for 45/60 minutes.
- If you want to have the custard-textured pie, then give 45/50 minutes only.
- Give the pie 58/60 minutes if you want it to be a texture-like cake.
- You have your delicious pie ready!
TIPS:
If you want to have an eggless pie, swap the eggs with a cup of tofu (silken). It is tricky to control the excess moisture. So you have to be perfect in that practice.
You may use other keto sweeteners if you don’t get monkfruit & stevia. You may use a cup of Splenda/swerve.
This pie is dairy-free along with low-carb. If you are not restricted to dairy, then swap coconut milk & cream with butter & heavy cream.
STORAGE INFORMATION:
FREEZER:
Pack the remaining crustless custard pie in a locked container. Use the freezer to keep it safe for 150 or 180 days. Defrost it in the fridge before eating
