Impossible Coconut Pie

Impossible Coconut Pie
5
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.

Rating:

★★★★★ 1 vote

Comments:
1 Comment
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

  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.
    Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
  3. Divide the batter between the 2 pie plates.
    Divide the batter between the 2 pie plates.
  4. Bake the pies in the lower 1/3 of your oven for about an hour,...
    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.
    Slice and serve as is or with a bit of whipped cream.

Printable Recipe Card

About Impossible Coconut Pie

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

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