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Impossible Pie

Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Serving Size 8 people

Ingredients

  • 4 eggs
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup butter (half a stick) cut into a few pieces
  • 1 cup sweetened shredded coconut
  • 2 cups milk
  • 1 teaspoon vanilla
  • Dash of nutmeg

Instructions

  • Step 1: Preheat Your Oven
    Preheat your oven to 350°F. Spray a 9-inch deep-dish pie plate with cooking spray. You want to use a deep-dish plate for this one — the filling is very liquid when it goes in, and a shallow plate won't hold it all.
  • Step 2: Add Everything to the Blender
    Pour the milk into the blender first — if your blender has ounce markings on the side, you need 16 ounces for two cups. Then add the sugar, flour, eggs, vanilla, butter, coconut, and nutmeg. That's it — everything goes right in.
    A note on the coconut: even if you're not normally a coconut fan because of the texture, give this a try. The blender breaks the coconut into much smaller pieces, so you still get the flavor without those big shreds. You might be surprised.
    And for the nutmeg, just a couple of good sprinkles is all you need. You don't want it too heavy, but it adds a really nice warmth and richness to the custard.
  • Step 3: Blend
    Put the lid on and blend for about two minutes on medium speed. You want everything to be smooth and well combined. The butter should be fully incorporated.
  • Step 4: Pour and Bake
    Pour the mixture into your prepared pie plate. Be careful here — this filling is very runny and liquid, so you want to fill your pie plate close to the oven to avoid carrying it far. You could also set the pie plate on a baking sheet for easier transfer.
    Bake at 350°F for 45 minutes to 1 hour. Start checking around the 45-minute mark. You're looking for the top to be golden brown and the pie to be mostly set. A slight jiggle in the center is okay — it will continue to firm up as it cools.
    A note on oven types: If you have a convection or fan-bake setting on your oven, it may cook faster. Ours was done in about 45–50 minutes with the fan-bake setting. A standard oven may need the full hour.
  • Step 5: Cool Before Slicing
    This is very much a custard pie, and it needs time to set up after it comes out of the oven. Let it cool for at least 30 minutes to an hour before slicing. I know that's the hard part when it smells this good, but trust the process — it'll slice much better once it's had time to rest.
    You can serve it just barely warm or at room temperature. Both ways are delicious.

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