Impossible Coconut Pie

Sarah Farrand

By
@coverats

This simple, surprisingly light coconut packed pie makes it's own crust as it bakes. You can make the pies ahead and refrigerate overnight, but I think they are best at warm or at room temperature, so let it sit out of the fridge to take the chill off before serving.


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Serves:

Makes 2 - 9" pies

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 stick
unsalted butter, melted
1 3/4 c
sugar
4
eggs
1/2 c
all purpose flour
2 c
coconut, sweetened shredded
2 c
milk
(to make only 1 pie, split the recipe in half, but you'll wish you made the 2nd one. i promise!)

Directions Step-By-Step

1
Preheat your oven to 350 degrees, and butter 2 pie plates. We use 9" plates.
2
Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
3
Divide the batter between the 2 pie plates.
4
Bake the pies in the lower 1/3 of your oven for about an hour, or until golden and just firm to the touch. Let cool before serving.
5
Slice and serve as is or with a bit of whipped cream.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #coconut, #crustless, #pie