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
Calories: 294kcal
Equipment
- Blender or large bowl with and a whisk
- 10-inch pie pan or deep 9-inch pie pan
- Spatula or spoon
- Wire rack
- Shortening or butter for the pan
Ingredients
- 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
Instructions
- 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!
Video
Notes
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.
Nutrition
Calories: 294kcal