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Impossible coconut pie

Impossible coconut pie

Based on 11 ratings
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Amy

Amy

Community member

"This coconut pie can be served warm, at room temperature, or cold."
Difficulty
Easy 👌
Preparation
15 min
Baking
55 min
Resting
15 min

Ingredients

2Servings
20 g
shredded coconut
20 g
butter
eggs
80 ml
milk (room temperature)
33⅓ g
sugar
10 g
flour
tsp
baking powder
tsp
vanilla extract
tsp
salt
butter for greasing
MetricImperial

Utensils

oven, 18-cm/7-in. pie plate, small bowl, large bowl, whisk, wire rack

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Nutrition per serving

Cal279
Fat18 g
Protein5 g
Carb23 g
  • Step 1/ 3

    • 20 g butter
    • butter for greasing
    • oven
    • 18-cm/7-in. pie plate
    • small bowl

    Preheat the oven to 180°C/350°F. Grease pie dish. Melt the butter.

  • Step 2/ 3

    • eggs
    • 80 ml milk (room temperature)
    • 33⅓ g sugar
    • 10 g flour
    • tsp baking powder
    • 20 g shredded coconut
    • tsp vanilla extract
    • tsp salt
    • large bowl
    • whisk

    Whisk the eggs in a large bowl. Adding one at a time, whisk in the milk, melted butter, sugar, flour, baking powder, coconut, vanilla extract, and salt.

  • Step 3/ 3

    • wire rack

    Pour the batter into the pie plate and bake at 180°C/350°F for approx. 55 – 60 min. or until golden brown, and a toothpick inserted into the pie comes out clean. Remove from the oven and place on a wire rack to cool.

  • Enjoy your meal!

    Impossible coconut pie

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