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    Blender Coconut Custard Pie

    Ingredients

    • 2 large eggs
    • 1/2 cup egg substitute
    • 1/4 cup whole-wheat flour
    • 1/4 cup unbleached flour
    • 1/2 cup sugar
    • 1/2 cup sugar-substitute, (if you don’t want to use sugar-substitute, increase sugar by 1/2 cup)
    • 1 tablespoon vanilla
    • 1/2 teaspoon baking powder
    • 2 tablespoons canola oil
    • 2 tablespoons lite pancake syrup
    • 2 cups fat-free half-and-half, (or low-fat or whole milk)
    • 1 cup flaked, sweetened coconut
    • 1/4 teaspoon salt

    Instructions

    Step 1
    Preheat oven to 350°F. Coat 10-inch pie dish generously with canola cooking spray.
    Step 2
    Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
    Step 3
    Bake about 45 minutes, or until center feels firm when pressed. The coconut floats to the top to make a topping, and the middle is a nice, soft custard.

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