Dessert

Impossible Coconut Pie

Name: Impossible Coconut Pie
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 cup whole milk; 0.75 cup granulated sugar; 0.5 cup all-purpose baking mix; 3 pcs large egg; 57 g unsalted butter melted; 1 tsp vanilla extract; 1 cup sweetened shredded coconut

A classic and wonderfully simple dessert that magically forms its own layers while baking. A blender does all the work, creating a smooth batter that separates into a bottom crust, a creamy custard filling, and a toasted coconut top.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 6
Difficulty: Easy
Per serving: 330 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupwhole milk
0.75 cupgranulated sugar
0.5 cupall-purpose baking mix
3 pcslarge egg
57 gunsalted butter, melted
1 tspvanilla extract
1 cupsweetened shredded coconut

Equipment

9-inch pie dish · blender · spatula · wire rack · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch pie dish.
About 5 min
2
Place the whole milk, granulated sugar, all-purpose baking mix, eggs, melted butter, and vanilla extract into a blender.
About 2 min
Cook’s note: Putting the liquid ingredients in the blender first helps everything combine more easily.
3
Blend on medium speed for about 30 seconds, or until the batter is completely smooth and uniform.
About 1 min
Cook’s note: If you don't have a blender, you can whisk everything vigorously in a large bowl until very smooth.
4
Add the shredded coconut to the blender and pulse just once or twice to combine, or stir it in with a spatula.
About 1 min
Cook’s note: Avoid over-blending the coconut to maintain its texture in the final pie.
5
Pour the batter into the prepared pie dish.
About 1 min
6
Bake for 40 to 45 minutes, until the top is golden brown and the center is mostly set with just a slight jiggle.
About 45 min
Cook’s note: The pie will continue to set as it cools, so don't be tempted to overbake it.
7
Transfer the pie to a wire rack and let it cool for at least one hour before slicing.
Cook’s note: Cooling is essential for the custard to firm up properly for clean slices.

Per serving

Nutrition

46%Score

Calories: 330.1kcal
Protein: 6.7g
Carbs: 36g
Fat: 18.4g
Fibre: 0.6g
Sugar: 35.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers tightly covered in the refrigerator.

Reheating

This pie is best served chilled or at room temperature.