A pie that’s impossibly easy to make and makes its own crust. It’s creamy, custard-y and incredibly delicious! Top each slice with whipped cream and toasted coconuts – you are in heaven!
I have a problem… and it’s terrible.
I still haven’t found a solution… but I am trying.
I have an issue with whipping a cream… or to be specific – whipping a cream with add-ons (e.g. whipping cream + cream cheese).
Stabilizing a whipped cream is not a problem anymore. The current problem I am facing is when cream cheese is added to whipping/whipped cream.
I made Red Velvet Cupcakes during the week and I was expecting to achieve a pipeable cream cheese frosting, but instead, I got a very, very runny frosting. I whipped the cream and it came out really good. When I added the cream cheese and beat again, ugh! The frosting disappointed me. Maybe I should have mixed both with a spatula and not with the electric mixer.
Oh well… I made another frosting using butter and it was okay. But I really want to make it with whipping cream.
Ha! Who says I am giving up? Good thing this recipe doesn’t need very well piped whipped cream – store-bought would be just fine. Well, this doesn’t include whipped cream, really! It’s just an optional recipe, but makes every slice even better.
This coconut is unbelievably divine and easy to make. It makes its own crust which is really good because I’m all about the custard-y coconut “filling” and the almost burnt (in a delicious way, of course) “crust”.
This pie is good on its own, but the additonal whipped cream topping and toasted just makes this even more delicious!
Impossible Coconut Pie
- 4 tbsp unsalted butter, melted
- 3/4 cup white sugar
- 2 eggs
- 1/4 cup self-rising flour
- 1 1/4 cups sweetened shredded coconut
- 1 cup milk
- 1 tsp vanilla extract
- Preheat oven to 350 F. Grease a 9-inch pie dish or round baking pan and set aside.
- In a bowl, combine butter, sugar, eggs, vanilla and milk. Mix to incorporate.
- Add in coconut and mix.
- Add in flour and mix just until combined.
- Pour in the batter into the prepared pie dish/baking pan.
- Bake for 45-55 minutes or until pie is dark golden and darker at the edges. The pie will be firm to touch.
- Remove from the oven and transfer to a cooling rack to cool completely.
- Keep the pie covered in the fridge.
Source recipe: Impossible Coconut Pie by Blue Eyed Bakers
Happy Fiesta Friday!
Always wishing you a blessed day and full of smiles. 😀
I am also sharing this super delicious pie at