

Impossible Coconut Pie
Total Time: 00h 45m
Hands-on Time: 00h 05m
Makes: 6 - 8 servings
This pie is truly miraculous—simply mix all the ingredients together, pour into a pan and bake, and it forms its own topping and crust around a creamy coconut filling. This recipe was shared by Walt Hanson, who said, “The Impossible Pie is a coveted recipe from my Grandma. She used to make this for me on my birthday growing up. I love recreating those memories and attempting to bake it—it will never quite be the same, but I try!” (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)
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Ingredients
- 4 Eggs, beaten
- 2 cups Milk
- 4 Tbsp Butter, melted
- 1 1/4 cups Bob’s Red Mill® Shredded Coconut
- 1 3/4 cups Sugar
- 1/2 cup Unbleached White All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Frontier Co-op Organic Vanilla Extract
Directions
- Preheat oven to 350°F. Add all ingredients to a blender and mix on high until smooth (or mix by hand in a large bowl). Pour into a greased 10-inch pie plate and bake for 40 minutes, until the top is nicely browned.
- Let cool to room temperature on a wire rack, then chill in the refrigerator until cold, at least 1 hour. Serve with whipped cream or ice cream and additional toasted coconut, if desired.