Impossible Coconut Custard Pie

The magic of an impossible pie is right there in the name: you blend everything together, pour it into a pie plate, and it sorts itself into layers as it bakes. The flour sinks and sets into a tender, crust-like bottom, the custard stays creamy in the middle, and the coconut floats up to form a lightly toasted top. No rolling, no chilling dough, no blind baking.

It couldn’t be simpler to put together: milk, coconut, eggs, vanilla, flour, butter, and sugar all go in the blender and get whizzed smooth.

Pour it into a greased and floured pie plate, dust the top with nutmeg, and bake. As it cooks, that single batter performs its layering trick. The result is a creamy, lightly sweet coconut custard pie with a homemade crust you never had to make. Serve it chilled or at room temperature.

Kitchen Tips

• Grease and flour the pie plate well so the self-formed crust releases cleanly when you slice.
• Don’t overbake. The custard should be just set with a slight jiggle in the center; it firms as it cools.
• Let it cool and chill before slicing so the custard sets fully and cuts into clean wedges.

Variations

• Toast the coconut first, or scatter extra on top, for deeper coconut flavor.
• Stir in a little coconut or almond extract to amplify the flavor.
• Swap some of the milk for coconut milk for an even richer, more tropical pie.