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!
Course: Dessert, Pie
Keyword: coconut pie, impossible coconut pie, impossible pie
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.