Coconut Impossible Pie
A coconut-y custard pie that forms its own thin crust on the bottom. Everything comes together in a blender then bakes into a delicious dessert. It can be easily made gluten-free by substituting gluten-free all purpose flour.
Yield 8 servings
Ingredients
8 tablespoons unsalted butter (1 stick)
2 cups milk
1 cup unsweetened shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
| 1 | Preheat oven to 350°. Butter a 9-inch pie plate. |
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| 2 | Melt butter in a microwave or small saucepan. |
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| 3 | Place remaining ingredients in blender. Blend on high until smooth. |
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| 4 | With blender running, remove center cap and slowly pour in melted butter. Blend until no particles remain, then pour into pie plate. |
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| 5 | Bake for 50 to 60 minutes, until golden and set in the middle. Cool completely before serving. |
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