I call this "impossible-style" because although it makes its own crust as it bakes as all the traditional "impossible" pies do, it does not use commercial biscuit baking mix. Instead it uses fresh, scratch ingredients, and that, along with the fact that you are not adding all those chemicals the mixes contain,is what I think gives this pie such a good flavor. It is one of my favorite desserts, and I always get really nice compliments every time I serve it. This recipe fits perfectly into my 10-inch quiche pan, but I often halve the ingredients (except for the baking powder which I keep at 1/2 tsp.) and bake it in a 8 or 9 inch pie pan instead. The results are just as good. Hope you enjoy it.
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Units: US | Metric
- 1Spray a 10-inch pie or quiche pan with non-stick spray. Preheat the oven to 350.
- 2In a large bowl, add the eggs, sugar, coconut, milk, melted butter and vanilla; mix and blend together very well.
- 3In another smaller bowl, combine the flour, salt and baking powder; mix well.
- 4Add the dry ingredients gradually to the egg mixture, mixing very well (if you prefer using an electric mixer or blender, I would recommend stirring the coconut in by hand after beating the other ingredients together to keep the coconut from breaking up too much).
- 5Put the pie pan into the oven and carefully pour the mixture into the pan (by doing is this way, there is less risk of spills).
- 6Bake for about 40 minutes (25-30 if you halve the recipe), or until set.
- 7Cool and enjoy!
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Nutritional Facts for Coconut Custard Pie, Impossible-Style
Serving Size: 1 (160 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 384.0
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 9.1 g
- Cholesterol 129.5 mg
- Sodium 231.0 mg
- Total Carbohydrate 58.5 g
- Dietary Fiber 0.7 g
- Sugars 49.1 g
- Protein 6.3 g