Coconut Custard Pie
(Gluten Free)
Special dietary needs often come up when planning menus for outings and for other events where cooking is done for groups. Coconut Custard Pie has been designed for those on a gluten free diet and for those looking to limit their sugar intake.
Ingredients:
3 Large eggs
1 3/4 cups milk
1/4 cup butter
1 1/2 tsp vanilla extract
1 cup unsweetened shredded coconut
1/4 to 1/2 tsp stevia (to taste)
1/4 cup unsweetened natural applesauce
1/2 cup gluten free biscuit mix
Directions:
This is really an easy recipe to prepare. Mix the ingredients together in a large bowl, stirring until well blended. Pour batter into a greased 9" pie pan. Place a wire trivet into your 12" camp Dutch oven and place the the pie pan onto the trivet. Cover the oven and bake at 350° for 45 minutes or until golden brown and a knife or toothpick inserted into the center of the pie comes out clean. Use 25 charcoal briquettes when cooking this recipe outdoors. Place 16 lit briquettes on top and 9 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serve with a whipped topping and fresh fruit.
Serves 8
Recipe Note: To reduce fat substitute the milk with 1 1/4 cup of rice milk & 1/2 cup of coconut milk. Replace the butter with a low fat substitute. Stevia is used as a sugar substitute. If using sugar, replace the stevia with 3/4 cups of sugar.