Crustless "Impossible" Coconut Pie
Have you ever heard of "impossible" pie?
Now that you have, you will make this forever. I promise.
It's a Southern thing. The reason they call it "impossible" is because the small amount of flour in the recipe makes a lovely brown crust without really having to make an actual pie crust.
There are minimal ingredients and I really didn't believe something so simple could turn out so good.
This will be your favorite coconut dessert if you are a coconut lover (I know it's a love/hate thing). These were like macaroon pies.
The recipe is from the March issue of Food & Wine and makes 2 pies. It would be nice for Easter dessert, and you can make it the day before.
"Impossible" Coconut Pie:
1 3/4 cups sugar
4 large eggs
1 stick unsalted butter, melted
1/2 cup flour
2 cups sweetened shredded coconut
2 cups whole milk
Preheat the oven to 350° and butter two 9-inch glass pie plates.
In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth (make sure the butter is not too hot or the eggs will curdle).
Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 40-50 minutes, until the pies are firm to the touch and golden.
I served this warm, but it was also delicious the next day at room temperature (refrigerate leftovers and bring to room temp before serving).
I think I had 3 slices in one sitting, no lie. YUM.