Impossible Coconut Pie (as featured on The Stir)

Welcome to Episode No. 40 of the SIP (Shelter in Place) Series on The Stir Podcast! With Mother’s Day weekend coming up, the Binge Besties have created a list of must-see movies you can enjoy with Mom.

This collection of films spans three decades and includes several genres, so matter what kind of mood you’re in, you’ll find a movie that you and Mom can laugh (or cry) over to your heart’s content.

From wanna-be moms to tiger moms to really bad moms, our list covers it all. As we can all agree, our moms may not be perfect but that doesn’t make them less loved.

Watch Volume 40 of the SIP (Shelter in Place) Series on The Stir here

For this week’s signature sweet treat, we present Impossible Coconut Pie – “impossible” because you will find it hard to believe that it’s one of the easiest desserts to make! This recipe comes to us courtesy of Munaty Cooking.

And while this dessert rightfully belongs in the pie category, none of that “pie labor,” such as making the crust, is involved.  All you need are the ingredients, a pie pan and a blender – seriously!

Once blended, the ingredients settle in the pan while baking to form a bottom crust and a custard-like center topped with a golden coconut crust. But the recipe’s simplicity is not even the best part. Not only does it take mere minutes to prepare, the results are just sumptuous: similar to coconut cream pie, but lighter and definitely worthy of seconds!

IMPOSSIBLE COCONUT PIE

Ingredients

• 4 large eggs
• ½ cup unsalted butter, melted
• 1 cup sugar
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 1-¼ cup shredded sweetened coconut
• 2 cups whole milk
• 1 tablespoon butter, melted, to brush the pie pan

Directions 

1. Preheat the oven to 350 degrees. Grease a 9-inch pie pan with 1 tablespoon melted butter; set aside.
2. In a blender, add the eggs, melted butter, sugar, flour, baking powder, salt and vanilla.
3. Blend for a few seconds until combined.
4. Add the coconut and pulse three to four times.
5. Add the milk and pulse for three to four times.
6. Pour the mixture into the prepared pie pan. Bake for 45 to 50 minutes, or until coconut on top of pie turns a light golden brown and the edges begin to pull away from the pan. The edges should be firm, and the middle of the pie should have a little jiggle to it. You can also insert a toothpick in the middle of the pie and it should come out clean.
7. Allow the pie to set for 10 minutes before serving. The pie will come out of the oven puffed and will sink a little, which is normal.

Note: The flavor of the pie is even better after it is chilled overnight in the friedge

This recipe was modified from Munaty Cooking

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