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Lemon Coconut Impossible Pie


2 cups whole milk
1 cup unsweetened coconut flakes, optional
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
4 large eggs
1/2 lemon, zested and juiced
1 teaspoon vanilla extract


Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.
In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.
Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined.
Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)
Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.
Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.
Once chilled, slice, serve and enjoy!