Coconut Custard Pie, Impossible-Style – a delicious recipe with eggs, sugar, vanilla, coconut, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray a 10-inch pie or quiche pan with non-stick spray.
2
Preheat the oven to 350.
3
In a large bowl, add the eggs, sugar, coconut, milk, melted butter and vanilla; mix and blend together very well.
4
In another smaller bowl, combine the flour, salt and baking powder; mix well.
5
Add the dry ingredients gradually to the egg mixture, mixing very well (if you prefer using an electric mixer or blender, I would recommend stirring the coconut in by hand after beating the other ingredients together to keep the coconut from breaking up too much).
6
Put the pie pan into the oven and carefully pour the mixture into the pan (by doing is this way, there is less risk of spills).
7
Bake for about 40 minutes (25-30 if you halve the recipe), or until set.
8
Cool and enjoy!
724
kcal
Calories
25
g
Fat
107
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 1 ¾ cups sugar, 1 tablespoon vanilla, 1 ¼ cups shredded sweetened coconut, and more.
Yes, Coconut Custard Pie, Impossible-Style falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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