Impossible Coconut Pie
This amazing crustless coconut pie has crisp and flavorful edges and a decadent custard-like filling. Nobody would guess how easy it is to make!
Ingredients
- ½ cup Self-Rising Flour
- 1 ⅓ cup Sugar
- Pinch of Salt
- 4 eggs beaten
- 2 cups Milk I use 2 percent or whole
- ¼ cup melted butter I use unsalted
- 1 teaspoon vanilla extract
- 2 ½ cups Sweetened Flaked Coconut (I use Baker's Angel Flake Coconut) (7oz)
Instructions
- Combine self rising flour, sugar, and salt.
- Next, add eggs, milk, butter, and vanilla extract. Mix well and stir in coconut.
- Pour mixture into a deep dish 9 inch pie plate.
- Bake at 375℉ for 30-40 minutes (Mine took closer to 40 minutes). *Keep an eye on the pie and lightly cover with foil if it starts to become too brown on top.
Notes
Because of the custard filling, the pie should be stored in the refrigerator (a few days). Tastes great warm, at room temperature, or chilled.
Tried this recipe?Let us know how it was!
