🥥✨ Crustless Coconut Pie (Also Known as “Impossible Coconut Pie”)
📋 Ingredients (Makes one 9-inch pie)
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1/2 cup all-purpose flour
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1 3/4 cups milk
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1 cup sugar
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4 large eggs
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1/2 cup (1 stick) unsalted butter, melted
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1 tsp vanilla extract
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1/2 tsp salt
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1 cup sweetened shredded coconut
👩🍳 Instructions
1. Preheat the oven
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To 350°F (175°C).
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Grease a 9-inch pie dish (no need for a crust).
2. Mix the ingredients
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In a large bowl, whisk together flour, milk, sugar, eggs, melted butter, vanilla, and salt until smooth.
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Stir in the shredded coconut.
3. Pour into pie dish
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Pour the mixture into the greased dish. The batter will be thin — don’t worry! The coconut will float and form a toasty top, while the base sets like a custard.
4. Bake
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Bake for 45–50 minutes, or until the center is set and the top is golden.
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A knife inserted in the center should come out clean.
5. Cool and serve
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Let cool completely.
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Serve chilled or at room temp. Optional: dust with powdered sugar or top with whipped cream.
🥄 Tips & Variations
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Make it gluten-free: Use a 1:1 gluten-free flour blend.
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Add citrus: A little lemon or lime zest adds a nice brightness.
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Toasted coconut: Sprinkle extra coconut on top before baking for added crunch.
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Mini pies: Bake in ramekins or muffin tins (reduce baking time to ~25–30 minutes).
Would you like a sugar-free, keto, or dairy-free version of this recipe?
