Blender Coconut Pie

No crust to roll, no pastry to chill. Blend evaporated milk, eggs, sugar, coconut, oil, flour, and vanilla in a blender, pour into a greased pie plate, and bake. The flour settles during baking and forms a thin, self-made crust on the bottom while the coconut floats to the top and toasts golden.

This is one of those “impossible” pies where the batter separates in the oven and creates distinct layers on its own. The bottom sets into a custard-like base, and the coconut rises to form a macaroon-like topping.

The mixture looks impossibly thin when you pour it in. That’s normal. The eggs and flour do their work during the 40-minute bake.

Nutmeg sprinkled on top before baking adds a warm, spiced note that complements the coconut without overwhelming it.

Kitchen Tips

• Grease AND flour the pie plate. The self-forming crust sticks to an improperly prepared plate.
• Use a 10-inch pie plate, not a 9-inch. The larger plate gives a thinner pie that bakes more evenly.
• The pie is set when the center doesn’t jiggle and a knife inserted comes out clean.
• Let it stand 10 minutes before slicing. The custard firms up as it rests.

Variations

• Chocolate coconut: Add cocoa powder to the blender for a chocolate coconut impossible pie.
• Toasted coconut: Toast the coconut in a dry skillet before adding to the blender for a deeper, nuttier flavor.