Five slices remain after my husband, Frank, got a taste of it. I had 1 slice, and he had 2!
This morning when I went into the kitchen, I saw a note from Frank with a happy face ☺saying "The pie was GREAT!". To get a note, he must really like it!!
He's my recipe tester, if he likes it, everybody will like it. He's very difficult when it comes to eating healthy, the low-carb way, but he's slowly getting there.
I adapted this recipe from Barbo's Kitchen (a friend of Jennifer Eloff). I tried it a couple of days ago by making 1/2 the recipe and putting them in a muffin tin. They tasted good, so I knew I would be making it again really soon, but in a pie plate with the full recipe.
My sister reminded me that our Mom used to make the original Impossible Pie using Bisquick mix. I do remember eating it, but cannot recall how it was made.
At 1.2g carbs per serving, my version works really well as a low carb dessert!
1 cup of Better than Eggs (or 4 eggs)
3 Tbsp melted butter
3/4 cup of heavy whipping cream
1 and 1/4 cup of water
a Pinch of Sea Salt
1/4 cup Biscuit Mix from LC Foods Corp
1/2cup Swerve Sweetener
1/4 tsp Liquid Sweetener (I used E-Z Sweetz liquid Sucralose)
2 tsp vanilla
3/4 cup unsweetened finely grated coconut
Preheat oven to 350° F.
Using a blender, put all EXCEPT the coconut in and mix until smooth. Add the coconut and stir into batter. Spray a 9" pie plate with a cooking spray. Pour the batter into the greased pie dish and bake for 50 to 60 minutes, or until custard in the center is firm.
Once it's cooled down, place it in the refrigerator to store it. Whipped Cream goes nicely on a slice of this pie!
The entire pie is 9.5g carbs, based on the ingredients that I used.
If you slice into 8 servings, each serving would be approximately 1.2g carbs.