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Coconut custard pie with whipped cream topping
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Grandma's Impossible Pie

A light coconut custard style pie that makes its own crust while baking - making it quite impossible to get wrong!
Prep Time10 minutes
Cook Time1 hour
Servings: 8 slices
Calories: 371kcal
Author: jmccalla

Equipment

  • 1 blender

Ingredients

  • ½ cup margarine I used I Can't Believe It's Not Butter Original
  • 2 cups whole milk
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 4 eggs
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • 1 cup shredded coconut unsweetened

Instructions

  • Preheat oven to 350°.
  • Grease a 10-inch pie pan (deep dish is preferred) and dust lightly with flour.
  • Place all ingredients in the blender and blend until well combined.
  • Pour mix into pie pan and bake for 50-60 minutes until top of pie is lightly browned. If you have a shallow pie dish, place on baking sheet while baking to catch any drips.
  • Let pie cool down on wire rack and then move to the refrigerator to chill and set until ready to serve. Pie is best served chilled with a dollop of whipped cream.