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Coconut Impossible Pie

American

A coconut-y custard pie that forms its own thin crust on the bottom. Everything comes together in a blender then bakes into a delicious dessert. It can be easily made gluten-free by substituting gluten-free all purpose flour.
Ingredients
8 tablespoons unsalted butter (1 stick)
2 cups milk
1 cup unsweetened shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
Steps
1 Preheat oven to 350°. Butter a 9-inch pie plate.

2 Melt butter in a microwave or small saucepan.

3 Place remaining ingredients in blender. Blend on high.

4 With blender running, remove center cap and slowly pour in melted butter. When mixture is smooth, pour into pie plate.

5 Bake for 50 to 60 minutes, until set in the middle. Cool completely before serving.


Yield
servings  use metric
original recipe yield: 8 Servings

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