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An old-fashioned Impossible Coconut Pie with a golden toasted coconut topping and a rich, buttery custard filling. This easy one-bowl dessert creates its own layers as it bakes and is perfect for holidays, potlucks, or everyday baking.

Impossible Coconut Pie

An old-fashioned Impossible Coconut Pie with a golden toasted coconut topping and a rich, buttery custard filling. This easy one-bowl dessert creates its own layers as it bakes and is perfect for holidays, potlucks, or everyday baking.
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Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • 1½ cups granulated sugar
  • 2 cups sweetened shredded coconut
  • 4 large eggs
  • 2 cups whole milk
  • ½ cup melted unsalted butter
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • whisk

Method
 

  1. Preheat the oven to 350°F (175°C) and generously butter a 9-inch pie dish.
  2. Whisk the eggs until smooth.
  3. Add the sugar, milk, melted butter, and vanilla. Whisk until fully combined.
  4. Stir in the flour and salt just until incorporated.
  5. Fold in the shredded coconut.
  6. Pour into the prepared pie dish.
  7. Bake for 50–60 minutes, until the top is golden and the center is just set.
  8. Cool for at least 20 minutes before slicing.

Notes

Whole milk creates the creamiest custard.
The pie sets further as it cools.
Delicious warm, chilled, or topped with whipped cream.