IMPOSSIBLE COCONUT PIE
This simple, surprisingly light coconut packed pie makes it's own crust as it bakes. You can make the pies ahead and refrigerate overnight, but I think they are best at warm or at room temperature, so let it sit out of the fridge to take the chill off before serving.
Provided by Sarah Farrand
Categories Other Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 350 degrees, and butter 2 pie plates. We use 9" plates.
- 2. Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
- 3. Divide the batter between the 2 pie plates.
- 4. Bake the pies in the lower 1/3 of your oven for about an hour, or until golden and just firm to the touch. Let cool before serving.
- 5. Slice and serve as is or with a bit of whipped cream.
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