I just love this homemade impossible coconut pie recipe. It has got to be one of the easiest pies to make. If you like custard, flan, coconut, and quiche, you will love this pie.
Why is it called the impossible coconut pie? Well, first of all, it is crustless, you don’t create a crust for it. During baking it separates into three layers, the bottom forming a firm crust, the middle forming a soft custard, and the top forming a crispy coconut crust.
It is so simple to make at home, if I can do it, you can do it. Let’s get baking!
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 into 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!
Print the recipe here on my website.
Watch the video tutorial here: 