Impossible Coconut Pie

By Sarah Farrand
@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.

Rating:

★★★★★ 1 vote

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!)

How to Make Impossible Coconut Pie

Step-by-Step

1Preheat your oven to 350 degrees, and butter 2 pie plates. We use 9" plates.
2Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
3Divide the batter between the 2 pie plates.
4Bake 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.
5Slice and serve as is or with a bit of whipped cream.