Prep 10 mins
Cook 55 mins
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
- 1 cup Egg Beaters egg substitute
- 2 cups skim milk
- 1 tablespoon melted light butter
- 1⁄2 cup self-rising flour
- 1⁄3 cup Splenda granular, sugar substitute
- 1 cup shredded coconut
- 2 teaspoons vanilla extract
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
This will be made again--it was delicious! To save on calories, I used unsweetened coconut and Splenda instead of sugar. I increased the amount of Splenda by 50% since there was no sugar in the coconut. I also omitted the butter--it wasn't missed. I wish I had doubled the recipe because it didn't last long with my husband's sweet tooth. Thanks for posting!