Reduced Fat Impossible Coconut Pie Sugar Free Food

IMPOSSIBLE COCONUT PIE

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients until blended.
• Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
• Cover and refrigerate any remaining pie.

SUGAR-FREE COCONUT CREAM PIE (DIABETIC)

Steps:

• Mix together stevia, cornstarch and salt in saucepan.
• Stir in milk gradually. Add coconut.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
• Remove from heat. Blend in 1-1/2 teaspoons vanilla.
• Cool 10 minutes; pour into pie shell. Refrigerate.
• When cool, top with whipped cream and toasted coconut.

CUT THE CALORIES COCONUT CREAM PIE

Steps:

• For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
• For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
• For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.

SUGAR FREE COCONUT CREAM PIE

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

IMPOSSIBLE COCONUT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
• Bake for 40 minutes. Serve warm.

REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)

Steps:

• 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.

KETO COCONUT CUSTARD IMPOSSIBLE PIE

Steps:

• Preheat oven to 175 C/ 350 F
• Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
• Whisk the eggs with the remaining wet ingredients until well combined.
• Add all of the dry ingredients and stir until well combined.
• Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
• Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg