Impossible coconut custard pie

Impossible Coconut Custard Pie is a delicious, easy-to-make dessert that requires no crust, yet it miraculously forms one as it bakes! This pie is a custardy, coconut-filled treat with a lightly crispy edge, and it’s perfect for those who love coconut. It’s a great dessert for any occasion, and it’s a hit with those who love a smooth and creamy texture.

Here’s how to make this Impossible Coconut Custard Pie:

Ingredients:

1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups whole milk
4 large eggs
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1/4 tsp ground nutmeg (optional, for a little extra flavor)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or deep-dish pie plate with butter or non-stick spray.

2. Mix the Ingredients:

In a large mixing bowl, whisk together the melted butter, sugar, flour, baking powder, and salt until well combined.
Add the milk, eggs, and vanilla extract, and whisk until smooth. The mixture may seem a bit thin, but don’t worry—that’s normal!
Stir in the shredded coconut. The coconut will help form the “impossible” crust during baking.

3. Pour Into the Pie Dish:

Pour the custard mixture into the prepared pie dish. The liquid will be somewhat thin, but as it bakes, it will set and form the pie’s custard filling and crust.

4. Bake:

Bake the pie in the preheated oven for about 50-55 minutes, or until the pie is golden brown on top and a knife inserted into the center comes out clean.
You may notice that the coconut settles at the top, creating a coconutty crust, while the custard forms at the bottom. That’s the “impossible” part!

5. Cool and Serve:

Once baked, remove the pie from the oven and let it cool on a wire rack for about 30 minutes to 1 hour. The pie will continue to set as it cools.
Serve the pie chilled or at room temperature. You can top it with whipped cream or a sprinkle of toasted coconut for extra flavor.

Tips:

Coconut Options: If you prefer a more intense coconut flavor, you can use unsweetened shredded coconut instead of sweetened, but keep in mind that it will affect the sweetness of the pie.
Make Ahead: This pie stores well in the refrigerator for up to 3 days. It also freezes well, so you can make it ahead of time and thaw it before serving.
For a Lighter Version: You can substitute the whole milk with low-fat milk or even coconut milk for a more tropical twist.

This Impossible Coconut Custard Pie is incredibly easy to make and absolutely delicious! The creamy, coconut-filled center and lightly crisped top make it a wonderful dessert for any coconut lover. Enjoy!