Coconut Custard Blender Pie
Another name for this recipe is "Impossible Pie."
Preheat oven to 350 degrees F.
Grease and flour a 10" pie plate.
Beginners: remember to turn off the blender before you remove the lid to add each ingredient!
In a blender, blend:
- 4 eggs
- 1 cup sugar, added gradually
- 6 Tbsp. soft butter (1/4 cup + 2 Tbsp)
- 2 cups milk
- 1/2 cup flour
- 1 tsp. vanilla
- 1 cup coconut
Blend for 10 seconds more.
Pour into prepared pie plate.
Sprinkle a little more coconut on top.
Bake at 350 degrees F for 1 hour.
Turn off the oven, open the oven door and let the pie cool a little before removing from oven. Finish cooling to room temperature on a rack on the counter.
Refrigerate.
If you take the pie out of the oven right away it will sink in the middle, but will still taste fine.
Custard Blender Pie
This Impossible Pie recipe omits the butter and coconut.
You can reduce the sugar in the custard by 1/4 cup.
Preheat oven to 350 degrees F.
Grease a 9" pie plate.
In a blender, blend:
- 4 large eggs
- 1 cup (or reduce to 3/4 cup) granulated white sugar
- 1/2 cup all-purpose white flour
- 2 cups milk
- 1 tsp vanilla (optional)
- icing sugar for dusting
Blend until all ingredients are evenly mixed. - Pour batter into a greased pie pan.
Bake in preheated 350 degree F oven about 45 minutes or until toothpick inserted comes out clean and pie has started to pull away from the sides of the pan. - Remove from oven (or turn off oven and let pie cool down in oven with the oven door open.) Place pan on a cooling rack on the counter. When pie reaches room temperature, refrigerate.
- Refrigerate several hours or overnight.
- Dust with icing sugar if desired before serving chilled.
