The custardy pie is flavored with lemon and coconut.
Brie Goldman
Meet theeasiest pieyou’ll ever make.
As it bakes, this impossible pie recipe separates into layers and forms its own crust.
Credit:Brie Goldman
The finished pie has a coconut crust and custardy top layer.
Our recipe is flavored with lemon and topped with a generous pile ofhomemade whipped cream.
A sprinkle oftoasted coconutmakes the perfect garnish.
Grease a 9-inch deep dish pie plate.
In a blender or food processor, combine all ingredients through salt.
Blend 15 seconds until well combined.
Pour into Pan
Pour into prepared pie plate.
Bake until browned around edges and center is nearly set, about 1 hour (170F).
Chill and Serve
Cool to room temperature on a wire rack, about 2 hours.
Cover and chill at least 2 hours or overnight before serving.
Serve with whipped cream.
Garnish with lemon slices and toasted coconut.
It will last for 3-4 days, but the texture may change.
We recommend eating this pie recipe withing 1-2 days of baking.
2,000 calories a day is used for general nutrition advice.
