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Deliciously baked Impossible Coconut Pie with shredded coconut and a golden crust.

Impossible Coconut Pie

A delightful dessert that magically separates into two layers, resembling custard and coconut topping, perfect for gatherings and easy to prepare in just 10 minutes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large eggs Use fresh eggs for best flavor
  • 2 cups milk Whole milk works best
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
  2. In a mixing bowl, whisk together the eggs, sugar, flour, and salt until combined.
  3. Add the milk, melted butter, and vanilla extract to the mixture and mix until smooth.
  4. Stir in the shredded coconut.
  5. Pour the mixture into the prepared pie dish.
Baking
  1. Bake for 45 to 50 minutes, until the top is golden brown and the center is set. It should be slightly jiggly but firm.
Cooling
  1. Let the pie cool for at least 20 to 30 minutes before slicing. It will firm up more as it cools.

Notes

Store any leftover pie in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh. Can be served at room temperature or chilled, delicious alone or with whipped cream or vanilla ice cream.