Impossible Coconut Pie - Makes It's Own Crust

2 pies (8-10 servings) servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
Impossible Coconut Pie - Makes It's Own Crust
Coconuts are enjoyed by many cultures around the world and are an extremely versatile ingredient. Although great in a savory dish, here is a well-received pie recipe featuring coconut, eggs, and milk. You may notice that there is no pie crust required. This pie makes it’s own crust!

Ingredients

  • 4 eggs, beaten
  • 2 cups sugar
  • 2 cups milk
  • 1/2 cup flour
  • pinch salt
  • 1/2 tbsp baking powder
  • 1 stick butter, melted
  • 1 tsp vanilla
  • 1 small can flake coconut

Step-by-Step Instructions

  1. Sift together the flour, salt and baking powder and set aside. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl, beat eggs and sugar. While continuing to mix, gradually add milk.
  3. Add flour mixture (flour, salt, and baking powder) and mix until well combined.
  4. Add in melted butter, vanilla and coconut flakes and complete mixing.
  5. Pour mixture into 2 pie tins, lightly greased. Bake at 350 degrees for 30 minutes or until set and golden on top.
  6. Makes 2-8 inch pies.

Common Problems and Solutions

Q: Why didn't my pie form a crust?

A: Make sure your oven is fully preheated to 350 degrees and that you haven't over-mixed the batter. The pie needs to bake undisturbed for the layers to separate properly. Also ensure you're using regular all-purpose flour, not self-rising.

Q: Can I make this in one large pie pan instead of two?

A: Yes, but you'll need to increase the baking time to 45-50 minutes for a deeper pie. Check that the center is set before removing from the oven.

Tips and Techniques

Don’t skip greasing the pie tins - even though this pie forms its own crust, it can still stick. The pie is done when the top is golden brown and the center barely jiggles when you shake the pan gently.

Ingredient Substitutions

  • flake coconut: shredded sweetened coconut
  • whole milk: 2% milk or evaporated milk
  • butter: margarine or coconut oil

Equipment Needed

  • 2 (8-inch) pie tins or pie pans
  • mixing bowls
  • sifter or fine mesh strainer
  • whisk or electric mixer

Historical Context

Impossible pies became popular in the 1970s and 80s as a quick dessert that required minimal effort. The concept works with various flavors - coconut being one of the most traditional versions in the South.