The magic in this impossible pie happens when the flour settles to form a crust, the coconut forms the topping and the center is the egg custard filling.
¼ cup (50 mL) butter
½ cup (125 mL) flour
1 1/3 cups (325 mL) 2% milk
½ cup (125 mL) sugar
2/3 cup (150 mL) (unsweetened) shredded coconut
2 tsp (10 mL) vanilla
Icing sugar & fresh fruit (optional)
Place all ingredients in a blender and blend for a few seconds until combined. Pour mixture into a greased 9-inch (23 cm) pie plate. Bake at 350◦F (180◦C) for 60 minutes, until surface is golden brown, and center is firm. If edges brown too quickly, place a ring of foil around the edge of the pie and continue baking. For added sweetness, lightly sift icing sugar over the pie and serve with sliced fruit (optional). Makes one 9-inch pie, 6 servings.