Gluten Free Crustless Coconut Custard Pie

1. 1

   Preheat oven to 350 F. In a large bowl using an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.

2. 2

   Beat on medium speed for 1-2 minutes until thoroughly combined.

3. 3

   Pour in coconut and mix on low speed for 1 minute.

4. 4

   Add gluten free flour and a pinch of salt and mix on low speed for 1 minute.

5. 5

   Spray a 9 inch pie plate with nonstick cooking spray.

6. 6

   Pour mixture into the pie plate.

7. 7

   Bake at 350 F for 40 minutes or until a toothpick inserted in the center comes out clean.

8. 8

   Remove pan from oven and set on a rack to cool.

9. 9

   Refrigerate prior to serving.

10. 10

    Some notes: You can use another milk of choice, but it will increase nutrition info.

11. 11

    The first time I made this it was with 1% milk and it came out great!

12. 12

    This pie is only slightly sweet so if youd like it much sweeter you will need to increase the stevia to 2-3 teaspoons.

13. 13

    You can use another sweetener of choice.

14. 14

    The amount of stevia I used equals about 3/4 cup sugar.

15. 15

    You could use vanilla stevia if you dont have coconut flavored stevia.

16. 16

    I used Bobs Red Mill Gluten free flour.

* Per serving · 4 servings · Values may vary.

No additional tips available.