🌟 Description
This crustless coconut pie is lightly sweet, creamy, and custardy inside with golden coconut on top. As it bakes, the flour and coconut naturally form a soft crust, giving you pie flavor without extra carbs or sugar.
⏱ Time
Prep: 10 minutes
Bake: 45–50 minutes
Cool: 30 minutes
🍽 Servings
8 slices
🛒 Ingredients
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½ cup sugar-free sweetener (granulated erythritol/monk fruit blend)
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½ cup all-purpose flour
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¼ tsp salt
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2 cups milk (or unsweetened almond milk)
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4 large eggs
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¼ cup melted butter or coconut oil
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1½ cups unsweetened shredded coconut
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1 tsp vanilla extract
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Optional: ¼ tsp nutmeg or cinnamon
👩🍳 Instructions
1️⃣ Prep Oven
Preheat oven to 350°F (175°C). Grease an 8-inch pie dish.
2️⃣ Mix Batter
In a blender or bowl, combine sweetener, flour, salt, milk, eggs, butter, coconut, vanilla, and spice (if using). Blend or whisk until smooth.
3️⃣ Bake
Pour batter into dish. Bake 45–50 minutes, until center is set and top is golden.
4️⃣ Cool & Serve
Cool at least 30 minutes before slicing. Serve warm or chilled.
⭐ Weight Watchers (WW) Points (Estimated)
➡️ 3–4 SmartPoints per slice
🔽 Lower-Point Option (2–3 Points)
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Use unsweetened almond milk
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Replace butter with light butter or coconut oil spray
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Use zero-calorie sweetener
💡 Tips
✔ Tastes even better chilled overnight
✔ Toast coconut lightly first for stronger flavor
✔ Add lemon zest for brightness
❓ Q & A
Q: Can I make this dairy-free?
Yes — use almond milk and coconut oil.
Q: Can I make it keto?
Yes — replace flour with 2 tbsp coconut flour.
Q: How do I store it?
Refrigerate up to 4 days.