Description
Easy crustless coconut “impossible” pie—rich, custardy, and no crust required.
Ingredients
- 1 cup sugar
- 4 large eggs
- 1/4 cup butter, melted and cooled
- 1/4 cup extra‑virgin coconut oil
- 1/2 cup all‑purpose flour
- 1½ cups sweetened shredded coconut
- 2 cups milk (2% or whole)
- 1½ tsp vanilla extract
- 1/2 tsp coconut extract
- 1 tbsp orange zest
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350 °F (175 °C) and spray a 10‑inch glass pie pan with non‑stick spray.
- Whisk melted, cooled butter with sugar and coconut oil.
- Add eggs and beat until smooth.
- Stir in vanilla, coconut extract, and orange zest until blended.
- Add flour, shredded coconut, milk, and salt; mix until combined.
- Pour into prepared pie plate.
- Bake in lower third of oven for 50–60 minutes, until firm and golden (cover edges if browning too quickly).
- Let cool; serve warm or at room temperature.
Notes
- Serves about 8 slices.
- Use sweetened coconut for best crust formation; unsweetened works but less sweet.
- Can serve with whipped cream or a scoop of vanilla frozen yogurt.
- Store in refrigerator and bring to room temp before serving.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 374 kcal
- Carbohydrates: 40 g
- Protein: 7 g
