Coconut Custard Pie
Ingredients
The custard
-
3
whole
eggs
-
6
whole
egg yolks
-
¼
cup
honey
-
¼
tsp
salt
-
2¾
cups
full fat coconut milk
-
¼
tsp
vanilla liquid stevia (or 2 tsp vanilla extract)
For baking
-
as needed
none
coconut oil (for coating pie dish)
-
as desired
none
cinnamon (for sprinkling)
-
as desired
none
coconut sugar (for sprinkling)
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, combine the eggs, egg yolks, honey, and salt.
- In a saucepan, bring the coconut milk and vanilla stevia (or vanilla extract) to a gentle boil.
- Remove the coconut milk from heat as soon as it bubbles.
- Slowly pour the hot coconut milk into the egg mixture while beating the eggs with an electric mixer on low to prevent scrambling.
- Once fully combined, pour the mixture into a pie dish coated with coconut oil.
- Place the pie dish on the middle rack of the oven and bake for about 30 minutes, or until the custard is just set in the middle.
- Sprinkle with cinnamon and coconut sugar while still hot, if desired.
- Let the pie cool on the counter before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
150mg
Cholesterol
200mg
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