Coconut Custard Pie, Impossible-Style

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.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4  eggs
• 1 3⁄4 cups sugar
• 1  tablespoon vanilla
• 1 1⁄4 cups  shredded sweetened coconut
• 2  cups milk
• 1⁄4 cup butter (1/2 stick, melted)
• 1⁄2 cup flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Spray a 10-inch pie or quiche pan with non-stick spray. Preheat the oven to 350.
2. In a large bowl, add the eggs, sugar, coconut, milk, melted butter and vanilla; mix and blend together very well.
3. In another smaller bowl, combine the flour, salt and baking powder; mix well.
4. Add 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).
5. Put 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).
6. Bake for about 40 minutes (25-30 if you halve the recipe), or until set.
7. Cool and enjoy!