Impossible Coconut Custard Pie
This delightful pie makes its own crust.
Yield
8 servingsPrep
10 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
coconut
shredded |
*
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 8 | tablespoons |
butter
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
coconut
shredded |
*
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 1.2E+2 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350℉ (180℃) for 45 minutes.
