Coconut Pie

This coconut pie graced our kitchen counter last weekend solely because of the addition of flaked coconut to our already pretty stocked pantry (thanks, Jake!) and a set of directions that took up about three lines in the most recent issue of Food & Wine. I was, for once, in the mood for something easy.

It was referred to in the magazine as “Impossible Pie” because of its astounding ability to form its own crust while baking, null-and-voiding any dough-rolling/chilling/kneading that would otherwise take place and instead giving you time to, you know, breathe. Food! It’s its own miracle worker.

After an initial crunch through said magic crust, the inside is perfectly gooey, almost very nearly a cream pie. Although one of few desserts to make it past the 24 hour mark in our house (only 4/6 of Broho likes coconut), I can testify that it is just as good for dessert as it is with coffee for breakfast. Food! It’s multipurpose.

COCONUT PIE

(via Food & Wine)

½ stick butter, melted

¾ cup sugar

2 eggs

¼ cup flour

1 cup milk

1 cup shredded coconut

Preheat oven to 350 degrees. Whisk all ingredients together until smooth. Pour into greased pie pan. Bake in oven for 50-55 minutes, until golden brown on top.