Impossible Custard Pie
.
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoons |
butter
unsalted, softened |
|
| 4 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Garnish | |||
| 1 | x |
coconut, shredded (desiccated)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 118 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
butter
unsalted, softened |
|
| 4 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| Garnish | |||
| 1 | x |
coconut, shredded (desiccated)
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Blend above ingredients together for about a minute.
Place in buttered 9 inch pie plate.
Sprinkle with flaked or shredded coconut.
Bake until knife inserted 1 inch from edge comes out clean (about 30 minutes)
