Impossible Pie
This Impossible Pie is as easy as it gets! Packed with coconut and rounded out with a hint of nutmeg, you'll have a hard time restraining yourself from grabbing seconds. All you need is 5 minutes to dump the ingredients into a blender and buzz!
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Dessert, Pie
Cuisine: American
Keyword: coconut pie, impossible coconut pie, impossible pie
Servings: 8
Calories: 343kcal
- 2 cups milk
- 1 cup unsweetened coconut shredded
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 8 tablespoon butter unsalted, melted (1 stick)
- 3/4 cup sugar
- 1/8 teaspoon nutmeg ground
- 1/4 teaspoon salt
Blend ingredients: Place all the ingredients in a blender. Blend well.
Pour in pie plate: into a greased pie plate.
Bake: Bake at 350°F for 45 to 60 minutes or until golden and completely set.
Cool: Cool the pie completely before slicing and serving.
- If you don't have a blender, use a food processor.
- Since this pie is made with 4 eggs, I suggest keeping it in the fridge rather than room temperature. It will keep up to 1 week refrigerated. You can transfer the pie to an airtight container, or wrap the pie dish with plastic wrap.
- If you prefer this cake warm, reheat it by zapping at 15 second intervals in the microwave until heated through.
- Make sure the cake fully cools down to room temperature before storing. Wrap the pie plate well with both plastic wrap and foil. Store in the freezer up to 3 months. Let it thaw overnight in the fridge.
Serving: 1serving | Calories: 343kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 136mg | Potassium: 177mg | Fiber: 2g | Sugar: 23g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg