Impossible Coconut Pie
This impossible coconut pie is awesome. You don't have to make a crust it forms its own while baking. If you love coconut, custard, flan, and quiche, you will love this pie!
Servings: 10 people
Blender or large bowl with and a whisk
10-inch pie pan or deep 9-inch pie pan
Spatula or spoon
Shortening or butter for the pan
- 2 cups whole milk 474ml
- 4 large eggs
- 1/2 cup all-purpose flour 60g
- 1/2 tsp. baking powder 2g
- 1 tsp. vanilla extract 5ml
- 1/4 tsp. salt 1g
- 1 cup white granulated sugar 200g
- 1/2 cup butter unsalted or salted (113g)
- 1 cup shredded sweetened or unsweetened coconut 100g
Preheat the oven to 350 F/176 C.Put all the ingredients, except for the shredded coconut into a blender and then blend it up for 10 to 15 seconds until completely mixed.If you don't have a blender, you can put it all into a large bowl and whisk everything together.
Once blended, stir in the shredded coconut flakes. And just like that, the crustless coconut pie (Impossible Coconut Pie) batter is ready to go.
Grease a 10-inch pie pan, or a deep 9-inch pie pan with butter or shortening.Pour the batter in the pan, and bake it in the oven for 45 to 55 minutes, until a toothpick comes out clean when inserted in the middle, and there is a slight jiggle to it in the middle.The pie will probably puff up while it bakes, which is completely normal.
Now allow the pie to cool, I usually place it on a wire cookie rack, for 30 to 45 minutes. It will sink in on itself a little bit while it cools which is normal. Once it has cooled, you can cut into it and serve it. Yummy!
TIP: If you have just a standard 9-inch pie pan, you will probably want to reserve 1/2 cup of the batter and bake it in a muffin pan, or mini-pie pan. Otherwise, it is liable to overflow if you add all the batter to the main pie pan.