Creamy and delicious coconut pie, made in a blender and is a crowd-pleaser.
Course Dessert
Cuisine American
Keyword impossible coconut pie
Prep Time 10minutes
Cook Time 45minutes
Servings 4people
Calories 220kcal
Author Muna Kenny
Ingredients
½cupall-purpose flour
½teaspoonbaking powder
½cupmelted unsalted butter
4large eggs
2cupwhole milk
2teaspoonvanilla
1cupof sugar
¼teaspoonsalt
1 ¼cupshredded sweetened coconut
1tablespoonbutter to brush the baking pan
Instructions
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.