"Impossible" Coconut Custard Pie

Ingredients

• 1/4 cup unsalted butter (softened)
• 4 large eggs
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons coconut extract (recommended but if you don’t have it, add additional vanilla extract)
• 1 cup sweetened shredded coconut flakes
• 2 cups 2% or whole milk
• 1/2 cup pancake mix (i.e. Bisquick or Krusteaz)

Instructions

1. 1

   Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray; set aside.

2. 2

   To a large bowl, add the butter (Tip – If you don’t have soft butter, place the butter in a microwave-safe bowl for about 30 seconds to quickly soften it), eggs, sugar, extracts, and whisk aggressively to combine.

3. 3

   Add the coconut and whisk to incorporate.

4. 4

   Add the milk and whisk to combine.

5. 5

   Add the pancake mix and whisk to incorporate.

6. 6

   Transfer batter to prepared pie dish; batter is very thin.

7. 7

   Bake for about 44 to 49 minutes, or until the the center is as set as possible but before the coconut burns; this was 47 minutes for me but all ovens, climates, and ingredients vary. Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven. Even when it’s done, the pie will be domed in the center but very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.

8. 8

   Allow pie to cool completely before slicing and serving.