"Impossible" Coconut Custard Pie
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
45 mins
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Cooling Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
8
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Calories
282 kcal
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Course
Baked Goods
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Cuisine
American
"Impossible" Coconut Custard Pie
Description
The "Impossible" Coconut Custard Pie blends softened butter, eggs, granulated sugar, vanilla, coconut extract, and sweetened shredded coconut before adding milk and pancake mix to form a thin custard batter. The mixture is poured into a well-greased 9-inch pie dish, where the batter spreads thinly.
Baking at 350°F for approximately 44 to 49 minutes causes the pie to set from the outside inward, producing a custard texture with a slightly domed and jiggly center initially. The shredded coconut on top tends to brown, so monitoring the pie near the end is important to prevent burning. After cooling, the center settles, firming the pie for slicing.
This pie offers a mild coconut flavor and a custard-like tenderness, suited for dessert after meals or accompanied by light cream. The layered texture results from the thin batter and coconut flakes.
Store the pie in an airtight container at room temperature for up to five days to maintain freshness.
Ingredients
- ¼ cup butter softened, unsalted
- 4 egg large
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons coconut extract recommended but if you don’t have it, add additional vanilla extract
- 1 cup coconut flakes sweetened shredded
- 2 cups milk 2% or whole
- ½ cup pancake mix i.e. Bisquick or Krusteaz
Instructions
- Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray; set aside.
- To a large bowl, add the butter (Tip – If you don’t have soft butter, place the butter in a microwave-safe bowl for about 30 seconds to quickly soften it), eggs, sugar, extracts, and whisk aggressively to combine.
- Add the coconut and whisk to incorporate.
- Add the milk and whisk to combine.
- Add the pancake mix and whisk to incorporate.
- Transfer batter to prepared pie dish; batter is very thin.
- Bake for about 44 to 49 minutes, or until the the center is as set as possible but before the coconut burns; this was 47 minutes for me but all ovens, climates, and ingredients vary. Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven. Even when it’s done, the pie will be domed in the center but very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.
- Allow pie to cool completely before slicing and serving.
Notes
- Store the pie in an airtight container at room temperature; it keeps well for up to 5 days.
- Monitor baking closely toward the end to avoid burning the coconut topping, as ovens and ingredients vary.
- The pie will appear domed and jiggly when removed from the oven but will set as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 282kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 115mg | 38% |
| Sodium | 191mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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