Impossible Coconut Pie
This crustless impossible coconut pie whisks together in one bowl and bakes into silky vanilla custard with a soft bottom layer and golden, chewy coconut on top.
Equipment
- 9-inch pie plate
- Large Mixing Bowl
- Whisk
- Wire rack
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1/2 cup flour
- 1/4 cup butter (melted)
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/4 cups shredded sweetened coconut
Instructions
- Set the oven to 350°F and coat the inside of a 9-inch pie plate with grease. Cover the bottom and sides evenly to help the pie release.
- Use a large mixing bowl to beat the eggs until uniform. The yolks and whites should blend together without distinct streaks.
- Whisk the sugar, flour, melted butter, vanilla, and salt into the beaten eggs. Work through any visible flour pockets until the mixture looks evenly combined.
- Pour in the milk, then add the shredded coconut. The milk loosens the mixture considerably, while the coconut remains in visible strands.
- Stir everything together and transfer the batter to the greased pie plate. Expect a thin, pourable mixture rather than a thick pie filling.
- Bake for 40–45 minutes, checking the center with a toothpick for a clean result. The coconut surface should look golden, with the center showing only gentle movement rather than a liquid ripple.
- Transfer the baked pie to a wire rack and leave it undisturbed for at least an hour. The custard firms as it cools, giving the wedges enough structure for slicing.
- Cut and serve the pie warm, adding whipped topping if desired. The filling should feel tender and set beneath the chewy coconut surface.
Notes
Ingredient tip: Whisk the egg-and-flour mixture until smooth before pouring in the milk to avoid dry flour pockets, and use slightly cooled, still-fluid melted butter so it blends in without forming flecks.
Doneness: Rely on a clean toothpick test in the center rather than edge browning alone; the outer edge should look set while the middle keeps a small, cohesive jiggle instead of a liquid slosh.
Serving tip: Let the baked pie cool undisturbed on a wire rack for at least 1 hour before cutting so the custard sets enough to hold clean wedges.
Storage: Keep leftover pie covered and chilled rather than leaving it out at room temperature, and add any toppings right before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.