“Impossible” Low-FODMAP Coconut, Chocolate & Pecan Pie; Gluten-free, Dairy-free

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Low-FODMAP,

Crustless,

One bowl prep,

No mixer!

Custard-like coconut pie.

With the extra flavor of pecans and chocolate chips…

You are going to love this recipe!

If you are a fan or coconut and custard, then you are going to want to try this low-FODMAP ‘Impossible’ Coconut, Chocolate and Pecan Pie.  It is creamy, delicious, and SO EASY.

And, for a coconut lover, the pie is just as great without the chocolate and nuts.

Try it with low-FODMAP berries, low-FODMAP whipped cream or low-FODMAP ice cream.

For other low-FODMAP ‘Impossible’ savory meal options, see our low-FODMAP Cheeseburger Pie and low-FODMAP Turkey Taco Pie.

You may also love my:

Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available data at time of posting)

Serves 8

Prep time: 10 min

Bake time: 50-55 min

Total time: 65 min

Equipment: 9 inch pie plate

Ingredients

  • 3 large eggs, room temperature
  • 1 & 3/4 cups low-FODMAP milk (such as lactose-free or almond milk)
  • 1/4 cup butter, melted (can also substitute vegan spread with low-FODMAP ingredients, such as Earth Balance, for dairy-free version)
  • 1 & 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup Gluten-free Bisquick™ or other gluten-free biscuit mix with low-FODMAP ingredients
  • 1 teaspoon apple cider vinegar
    • 2 tablespoons is one low-FODMAP serving
  • 1 cup shredded coconut (I used sweetened)
    • 2/3 cup is one low-FODMAP serving
  • 2/3 cup semisweet chocolate chips
    • Note: To reduce ‘sinking’, toss in some GF flour first
  • 1/2 cup toasted chopped pecans
  • Baking spray or vegetable shortening for greasing

Directions

  • Heat oven to 350°F, place rack in center of oven
  • Grease 9-inch pie plate with shortening or baking spray
  • In large bowl, beat the eggs and milk with a whisk
  • Add the sugar and beat again
  • Then add, stirring between each addition: melted butter, vanilla, GF Bisquick, then vinegar until blended
  • Next, add the coconut, chocolate chips and toasted pecans
  • Pour into your greased pie plate
  • Bake 50 to 55 minutes or until golden brown on edges, and tester inserted in the center comes out clean.  It may still be squishy to the touch
  • Allow to cool about 15 minutes or longer.  Best enjoyed slightly warm or at room temperature
  • Store leftovers in the refrigerator, for 5 days
  • Serve with fresh whipped cream and low-FODMAP fruit (raspberries, strawberries, blueberries, pineapple, kiwi)

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