Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
Combine Flour and Coconut:
In a medium-sized bowl, combine the all-purpose flour and shredded sweetened coconut.
Blend Wet Ingredients:
In a blender, combine the milk, eggs, melted butter, granulated sugar, vanilla extract, and salt. Blend until well combined.
Combine Wet and Dry Ingredients:
Add the flour and coconut mixture to the blender. Blend again until the batter is smooth and well mixed.
Pour into Pie Dish:
Pour the batter into the greased pie dish. The coconut and flour will settle to the bottom, creating a crust during baking.
Bake:
Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool:
Allow the pie to cool completely before slicing. It will continue to set as it cools.
Garnish (Optional):
If desired, sprinkle a bit of ground nutmeg over the top for a classic touch.
Serve:
Serve slices of the Impossible Coconut Custard Pie at room temperature or chilled. Optionally, top with whipped cream or a scoop of vanilla ice cream.
Tips:
Variation: For a tropical twist, you can add a handful of chopped pineapple or a dash of coconut extract to the batter.
Storage: Store any leftovers in the refrigerator. The pie can be enjoyed cold or at room temperature.
Crust Formation: Don’t be alarmed if the pie seems a bit liquidy when you first take it out of the oven. It will firm up as it cools, and the coconut and flour settle to create a crust.
This Impossible Coconut Custard Pie is a wonderful dessert to share with family and friends. Its simplicity in preparation, combined with its deliciously unique crust, makes it a standout treat for any occasion. Enjoy the delightful blend of coconut and custard in every bite!
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