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:
- Low-FODMAP Almond Joy Coconut Macaroon Cookies
- Low-FODMAP Pineapple Coconut Bars
- Low-FODMAP Double Chocolate Chewy Fudge Cookies
- Low-FODMAP Sensational Dream Bars
- Low-FODMAP No-Bake Oatmeal Chocolate Chip Energy Bites
- Low-FODMAP Pecan Pie Bars with Chocolate Drizzle
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)
