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impossible coconut pie

(1 rating)
coverats avatar
Recipe by
Sarah Farrand
@coverats
Saginaw, MI

This simple, surprisingly light coconut packed pie makes it's own crust as it bakes. You can make the pies ahead and refrigerate overnight, but I think they are best at warm or at room temperature, so let it sit out of the fridge to take the chill off before serving.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For impossible coconut pie

  • 1 stick
    unsalted butter, melted
  • 1 3/4 c
    sugar
  • 4
    eggs
  • 1/2 c
    all purpose flour
  • 2 c
    coconut, sweetened shredded
  • 2 c
    milk
  • (to make only 1 pie, split the recipe in half, but you'll wish you made the 2nd one. i promise!)

How To Make impossible coconut pie

  • 1
    Preheat your oven to 350 degrees, and butter 2 pie plates. We use 9" plates.
  • 2
    Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
  • 3
    Divide the batter between the 2 pie plates.
  • 4
    Bake the pies in the lower 1/3 of your oven for about an hour, or until golden and just firm to the touch. Let cool before serving.
  • 5
    Slice and serve as is or with a bit of whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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