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Impossible Coconut Pie

Impossible Coconut Pie

Name: Impossible Coconut Pie
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: Serves 6 - 8
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

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.)

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.

Impossible Coconut Pie

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