Weight Watchers Coconut Custard Pie is a low-sugar, delightful, and creamy dessert. We can satisfy our sweet tooth and maintain weight reduction goals with this dish. This recipe is made with pie crust, coconut oil, and almond milk. In addition to being tasty, making this pie is not too difficult. You can make an eye-catching dessert that is appropriate for every occasion with a few ingredients and kitchen equipment. This Weight Watchers Coconut Custard Pie will fulfill your sweet desires, whether you are having a potluck, hosting a dinner party, or just in the mood for something sweet. This pie is a good option for people who are counting their Weight Watchers points because it is Weight Watchers-friendly. You can enjoy this dessert because it costs only seven points.
Let’s make this custard pie with the oven instructions (discussed below).
STATS
- Course: Dessert
- Cuisine: Tropical, American
- Diet: Weight Watchers, gluten-free (with modifications)
- Total Time: 60 to 65 minutes
- Preparation Time: Twenty minutes
- Cook Time: Forty to forty-five minutes
- Method: Oven
EQUIPMENT
- Oven
- Nonstick saucepan
- One mixing bowl
- Stainless whisk
- Serving plate
INGREDIENTS
- Unsweetened almond milk 1 & 1/2 cups
- Weight Watchers friendly, one pie crust, store-bought
- Canned full-fat coconut milk, 1/2 cup
- One-fourth cup of granulated sweetener
- Kosher salt, 1/2 teaspoon
- Unsweetened shredded coconut 1/4 cup
- 1/4 cup of melted coconut oil
- Three large eggs, use only yolks
- Vanilla extract, half a tsp
INSTRUCTIONS
- Adjust the shallow oven to 375 degrees temperature to prepare the custard pie.
- Next, add granulated sweetener, full-fat coconut milk, salt, and almond milk to a nonstick saucepan.
- Then, place this saucepan on a medium stovetop flame.
- Simmer the milk and continuously stir the items to avoid sticking.
- Next, add melted coconut oil and egg yolks to another mixing bowl.
- Stir the egg and oil with a stainless whisk.
- While whisking constantly, gradually pour the heated milk into the egg yolks.
- After that, add vanilla extract and unsweetened shredded coconut to the mixture.
- Again, combine all items to make a smooth filling.
- Next, stuff the store-bought pie shell with the coconut mixture.
- Then, bake it for 40 to 45 minutes, or until it sets.
- The delicious and creamy Weight Watchers Coconut Custard Pie is ready.
- Cool the custard before dishing.
- After that, shift the custard pie dish to a serving plate and enjoy.
CREATIVE SERVING SUGGESTIONS
- Pair a slice of pie with fat-free whipped topping (Cool Whip free).
- Enjoy the custard pie with fresh berries or tropical fruit salad.
- Baked chicken breast, lemon herb fish, or tomato basil soup pairs well with this pie.
- Serve it with black coffee and unsweetened tea.
TIPS
- Use fresh eggs, organic vanilla extract, and good-quality coconut/almond milk to prepare this custard pie.
- Stir all items just until combined to avoid coagulation.
- The hot milk mixture should be added gradually to avoid scrambling.
- Select only coconut flakes (unsweetened) to maintain the sugar content.
- Try this pie dish with different high-quality sweeteners like Swerve or erythritol.
- Choose a lower-fat store-bought pie crust.
STORAGE INFORMATION
Fridge:
- Cover the custard in a sealed container and refrigerate it for 2 to 5 days.
Freezer:
- It is usually not advised to freeze custard pie because it can sometimes alter its consistency and flavor.
FAQs
What type of crust is suitable for a Coconut Custard Pie?
- You can use a premade lower-fat pie crust, a light graham cracker crust, or a cookie crust made with a small quantity of Golden Oreos.
Which is better for a pie: fresh or shredded coconut?
- Most recipes use shredded coconut, either sweetened or unsweetened, based on the point counts and desired sweetness.
NUTRITIONAL INFORMATION/SERVING
Total quantity: 8 servings
Total Calories 220 kcal
Carbohydrates 10 g
Protein 3 g
Dietary Fiber 2 g
Total Fat 18 g
Sugar 5 g
Each serving of the Coconut Custard Pie has seven (7) Weight Watchers Freestyle points.