Impossible Pie
Yield
servingsPrep
?Cook
1 hrsReady
?Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ¼ | cup |
butter
or margarine |
|
| 3/4-1 | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
coconut
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 59 | ml |
butter
or margarine |
|
|
sugar
|
|
||
| 118 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
coconut
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Put all ingredients in blender at once.
Blend until mixed.
Pour into a 10 inch pie plate.
Bake at 350℉ (180℃) for 1 hour.
Cool before serving.
