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

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.
  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.

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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