The “Impossible” aspect of this pie is that it magically forms its own crust as it bakes. This coconut custard pie is a classic dessert that’s easy to make and delivers a delightful combination of creamy custard and coconut flavor. Here’s how you can make an Impossible Coconut Custard Pie:
Ingredients:
1/2 cup all-purpose flour
1 cup shredded sweetened coconut
2 cups milk (whole milk or coconut milk for extra coconut flavor)
4 large eggs
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional, for garnish)
Whipped cream or vanilla ice cream (for serving, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
Combine Flour and Coconut:
In a medium-sized bowl, combine the all-purpose flour and shredded sweetened coconut.
Blend Wet Ingredients:
In a blender, combine the milk, eggs, melted butter, granulated sugar, vanilla extract, and salt. Blend until well combined.
Combine Wet and Dry Ingredients:
Add the flour and coconut mixture to the blender. Blend again until the batter is smooth and well mixed.
Pour into Pie Dish:
Pour the batter into the greased pie dish. The coconut and flour will settle to the bottom, creating a crust during baking.
Bake:
Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
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