Is there anything more decadent, yet refreshing than a chilled pie in the hot summer months? This make-ahead, slightly sweet delight is a crowd pleaser that comes together in a snap! Did I mention versatility? You can make it year round for a myriad of occasions. Decorate it with strawberries and blueberries for the 4th of July. Top it with dollops of cranberry sauce at Thanksgiving or my Tart Cherry Sauce to dress it up for any occasion.
The best part about this custardy, creamy pie? It’s free of gluten, sugar AND low in carbs. In fact it’s KETO for those of you that are looking to enjoy a dessert and stay in ketosis. You can serve it slightly warm, after baking and cooling. However, I find the texture really shines when it’s chilled. Plus this gives you a chance to make it ahead #fixitandforgetit !
Some of you may remember a crustless pie popular beginning around the 70’s. It was usually called “Impossible Coconut Pie” & I always assumed this was because it was impossibly easy to make. That was the inspiration for this recipe.
This pie is going to have a custard-like texture and will brown just a bit on the top and bottom. If you prefer to have a pie with more texture and very detectable coconut shreds, don’t add those until after you’ve blended the rest of the ingredients. Personally, I prefer a smooth overall texture and so I dump them right in with everything else!
As for the topping…. My mom used to make an impossible cheesecake that was similar in process to this pie. We made a very simple topping of sour cream, vanilla, and sugar as a kid. So I decided to recreate something similar with this pie… and the result is simple and delicious!
This pie is definitely delicious enough to enjoy “naked”, but if you want to enjoy a topping read on. If dairy is in your life, you can certainly use sour cream. I chose to make a non-dairy topping and I used Culina Plain & Simple coconut yogurt instead of sour cream. This is a delicious fermented yogurt with beneficial bacteria for your gut and it happens to have more of a similar taste to sour cream than many of the coconut yogurts on the grocery store shelf. Nothing artificial and all the great trappings of a tangy unsweetened yogurt.
So there you have it. I hope you’ll create great memories around this pie like I had as a kid growing up. Children of any age will likely enjoy decorating this pie with strawberries and blueberries for the 4th of July.
Yield: 8 servings
Crustless Pie Filling:
1 (13.5 oz) can of coconut milk, full fat unsweetened
4 large brown eggs, cage-free
¼ cup grass-fed butter or palm shortening
2 t vanilla extract
¾ shredded coconut, unsweetened
¼ c arrowroot powder
¼ c tapioca flour
½ t baking powder
pinch of salt
10 oz coconut yogurt, plain & unsweetened
2 t vanilla extract
Heat oven to 350 degrees.
Grease 9’’ pie plate with butter or palm shortening.
Place all ingredients in your blender container. Cover and blend on high for 45 seconds.
Pour into pie plate. Bake until a toothpick inserted into the center comes clean and the center of the pie doesn’t wiggle much when you shuffle the plate, or 45 - 55 minutes.
This pie will rise significantly, but will settle down considerably when cooling.
Allow the pie to cool completely before topping. If you chose to go without topping, this pie can be served warm. However, it's texture really shines once it's chilled.
Notes: *To make this recipe dairy free, sub palm shortening for the butter. This pie has a delicate coconut flavor. If you would like a more tropical flavor, add 1 t all natural coconut extract.
About this Recipe: paleo dairy free* ketogenic low-carb nut free vegetarian gluten free
* indicates that substitutions can be made to fit this category.