Made in a blender Impossible Coconut Pie is a heavenly dessert! You get a layer of crunchy perfectly toasted coconut, then comes the creamy custard layer that melts in your mouth, and finally comes the crust. This coconut pie is impressive because of how elegant it looks and how delicious it tastes.
Another version of Impossible pie
There are different types of impossible pies which are also called magic pies at times. Some impossible pies are made with flavors like strawberry, saffron, chocolate, butterscotch, and other amazing flavors.
I prefer the impossible coconut pie because it is a combination of coconut pie and custard and I love both of these desserts.
How to make impossible coconut pie
Besides the ingredients you will need a blender, a food processor will do too. I guess making a dessert in a blender does make it an impossible pie, don’t you think so?!
When making impossible coconut pie, make sure to add the ingredients to the blender in the order mentioned in the recipe below. Otherwise, you might over blend the coconut.
A crustless Impossible coconut pie?
Well, some call this recipe crustless, but I think the crust is formed at the bottom because of the flour in the recipe. The flour sinks at the bottom and is baked as a crust. I like to bake this impossible coconut pie in the middle shelf of the oven, so the crust turns light brown. In most recipes, the bottom layer looks a little raw and is chewy in texture. Therefore, I bake the pie a little longer and keep it closer to the direct heat from the oven.
Other Delicious pies you’d love
Impossible Coconut pie
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup melted unsalted butter
- 4 large eggs
- 2 cup whole milk
- 2 teaspoon vanilla
- 1 cup of sugar
- ¼ teaspoon salt
- 1 ¼ cup shredded sweetened coconut
- 1 tablespoon butter to brush the baking pan
- Preheat the oven to 350F/180C. Grease a 9-inch pan and keep aside.
- In a blender, add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla.
- Blend the previous ingredients until combined, this will take a few seconds.
- Add the coconut and pulse three to four times.
- Add the milk and pulse for three to four times.
- Pour the mixture in the prepared baking pan and bake for 40 to 45 minutes.
- The coconut pie is done when the edges are firm, and the middle of the pie has a little jiggle to it. You can also insert a toothpick in the middle of the pie, and it should come out clean.
- Allow the pie to set for 10 minutes before serving. The pie will come out of the oven puffed and will sink a little, which is normal.
- The flavor of the coconut pie is even better after it is refrigerated.
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