First of all – how do you like my plate?? I painted it myself! It’s the only thing I’ve ever done in those pottery painting places that I really liked! Those were the days when my daughter was young and on a rainy holiday it was one of the few indoor pastimes we both enjoyed. I love these napkins too – a dear English friend gave them to me thinking they looked retro Americana, (as you know I’m American but live in the UK) – and they do! I love them!
Anyway, another friend of mine posted a high carb, bake mix based “Impossible” coconut pie on FB. It looked so good I just had to have a go at making it without grains, dairy or sugar. Here is the result. Although the “impossible” bit, the self-forming crust ended up on the top, rather than the bottom of this custardy pie, it came out absolutely yummy and SO easy. My husband loved it too – AND as a bonus, it is actually pretty low in calories for a pie. No messing about with 1/10 or 1/8 portions. Let’s be real. In MY world a piece of pie is 1/6 of the pie! And that is what I have calculated here. Well under 200 kcal a slice (183) and 1 net carb. Enjoy!
- 1 cup/70g (in a recipe), Desiccated Coconut
- ½ cup/50g, Ground Almonds (almond flour)
- 1 heaped Tbs (10gm), Coconut Flour
- ½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
- 2 cups/450ml, Unsweetened Almond Milk
- 4 medium, Eggs
- 1 tsp, Vanilla Extract
- ¼ tsp, Salt
- Preheat oven to Gas Mark3, 160C, 325F. Grease an 8inch pie pan.
- Add all ingredients to a blender and blend on high until thoroughly combined. Pour into pan, sprinkle surface with nutmeg and bake for approximately 50m-1hr or until the edges are slightly puffed and golden and a knife inserted in center comes clean. (Fan assisted ovens may be quicker - check at 40-45m).
- Cool completely and serve. Store in fridge.