STREAMING NOW: Taste in Translation

Reduced-Fat Impossible Coconut Pie (Sugar-Free)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
  2. Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
  3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
  4. *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a