Impossible Pie

A slice of blackberry-topped pie on a white plate, garnished with a mint leaf, accompanied by fresh blackberries and a glass of milk in the background.

This Impossible Pie makes the perfect summer dessert. Incredibly delicious and oh, so easy, you'll find it impossible to resist!

Course Desserts & Sweets

Cuisine American

Keyword impossible pie

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 300kcal

Author Lisa O'Driscoll

Equipment

Blender
10 inch pie pan

Ingredients

1 cup granulated sugar
1/2 cup all purpose flour
4 eggs
2 cups milk
1 cup shredded, sweetened coconut shredded
1/2 cup butter softened
1/2 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
whipped cream, mint and fresh berries for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch pie plate with butter or cooking spray.
Place all of the ingredients (with the exception of the garnish) into a blender and blend for about 30 seconds.
1 cup granulated sugar, 1/2 cup all purpose flour, 4 eggs, 2 cups milk, 1 cup shredded, sweetened coconut, 1/2 cup butter, 1/2 teaspoon salt, 2 teaspoon vanilla extract, 1 teaspoon ground cinnamon
Pour the mixture into the greased pie dish. Bake for 50–55 minutes. NOTE: You'll notice that the pie really puffs up before it is fully baked. This is completely normal and pie is ready to come out of the oven when the coconut on top is fully browned and appears crispy.
Remove from the oven and cool to room temperature before placing it in the fridge to chill for at least 90 minutes before serving. Garnish and enjoy!

Notes

You can store leftovers, covered with plastic wrap or in an airtight container, Leftovers can be stored in the fridge for up to 3 days. Just be sure they're covered in plastic wrap or in an airtight container.

You can also freeze your pie for up to 2–3 months. Double-wrap the pie pan in plastic wrap to avoid freezer burn.

Nutrition