Tropical Impossible Pie

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
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Tropical Impossible Pie is a delightful treat that magically forms its own crust while baking. Combining the sweetness of coconut and pineapple, it’s a quick and easy dessert that transports you straight to a sunny beach.

Ingredients for Tropical Impossible Pie

The main sweetener in this recipe is granulated sugar, which gives the pie its sweetness. All-purpose flour works to help bind the ingredients and provide structure. The key to the pie’s tropical flair is shredded coconut, adding both flavor and texture. Crushed pineapple introduces a juicy burst of freshness, while milk keeps the filling creamy and light. Using eggs is crucial as they act as a binder and help set the pie. Unsalted butter contributes richness and moisture, and a touch of vanilla extract enhances the overall flavor. Finally, a pinch of salt balances the sweetness and rounds out the taste.

Tips & Tricks

  • Ensure your pineapple is well-drained to avoid a soggy pie.
  • Use room temperature eggs for a smoother blend.
  • For a more pronounced coconut flavor, toast the shredded coconut lightly before adding.

Serving Suggestions

This pie is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a bit of extra flair, consider topping it with fresh fruit like sliced mango or kiwi.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just make sure to crush it finely and drain any excess juice.
What if I don't have unsalted butter?
You can use salted butter, but consider reducing the salt added to the batter.
How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to three days.

Tropical Impossible Pie Recipe Walkthrough

First things first, preheat your oven to 350°F. This way, once our mixture is ready, we can pop it straight into the oven without delay. While the oven warms up, grab a large mixing bowl. In it, combine the granulated sugar, all-purpose flour, shredded coconut, and drained crushed pineapple. Stir those dry ingredients together just until they're evenly mixed.

Next, it's time to add the wet ingredients to our dry mix. Pour in the milk, crack in the eggs, and add the melted butter, vanilla extract, and salt. Stir everything together until you have a smooth batter. You want to make sure there are no lumps, so give it a good mix but no need to go overboard.

Now, take a 9-inch pie dish and grease it lightly. Pour your prepared batter into the dish, spreading it out gently with a spatula if needed. Place the pie dish into your preheated oven and let it bake for about 50 to 60 minutes. You’ll know it's done when the top is a lovely golden brown and the pie is set — a gentle jiggle is okay, but it shouldn't be liquidy.

Once baked, let the pie cool on a wire rack. This cooling step is crucial as it allows the pie to firm up and makes slicing easier. Enjoy your tropical creation!

Why You'll Love This Recipe

  • Effortless to make with a "mix and bake" method.
  • A perfect balance of tropical flavors that brighten your day.
  • No need for a crust — it forms its own as it bakes!
  • Great for potlucks or family gatherings with its crowd-pleasing taste.

Ingredients

1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup shredded coconut
1/2 cup crushed pineapple, drained
2 cups milk
4 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt

Step-by-step Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine sugar, flour, shredded coconut, and drained pineapple.
3. Add milk, eggs, melted butter, vanilla extract, and salt to the dry ingredients.
4. Mix thoroughly until the batter is smooth.
5. Pour the batter into a greased 9-inch pie dish.
6. Bake for 50-60 minutes or until the top is golden brown and the pie is set.
7. Allow to cool before serving.

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