Mixing Bowl or Thermomix
Oven
- 3 eggs room temperature
- 340 g (1 ½ cups) caster sugar
- 100 g (1 cup) moist sweetened coconut flakes
- 115 g butter melted
- 2 tsp vanilla extract
- 1 tbs lemon juice
- pinch of salt
- 1 store-bought pie crust/ tart shell (approx 9 inches or 22cm)
RECIPE NOTES & TIPS:
- Make sure your eggs are at room temperature before using, this helps the eggs to mix more easily with the other ingredients resulting in a lighter texture.
- I recommend coconut flakes in this recipe for a premium result! Both desiccated coconut and shredded coconut are processed and dried more, so the texture would not be as moist or intense in flavour as using sweetened coconut flakes.
- If the top starts to brown too quickly, just place a sheet of foil over the over the top and continue cooking.
- For a crustless version of impossible pie, just add ½ cup of plain (all purpose) flour and 1 ½ cups of milk to the egg and coconut mixture and pour it into a greased pie plate - no pastry shell required!
- You can store coconut pie in the fridge for up to 5 days.
- You can freeze coconut pie for up to 3 months, however the texture may be a little watery when thawed so I prefer to serve this freshly baked.
- My preference is to serve coconut pie warmed with a dollop of cream or a scoop of ice cream and a few fresh berries if on hand. However creamy coconut has a tropical vibe too, so you could also serve with passionfruit puree or tropical fruits as a summer dessert.
Calories: 335kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 139mg | Potassium: 104mg | Fiber: 2g | Sugar: 31g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg