{"id":600,"date":"2012-03-14T17:25:00","date_gmt":"2012-03-14T23:25:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2012\/03\/14\/impossible-coconut-pie-2\/"},"modified":"2016-05-05T03:05:38","modified_gmt":"2016-05-05T09:05:38","slug":"impossible-coconut-pie-2","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/impossible-coconut-pie-2\/","title":{"rendered":"Impossible Coconut Pie"},"content":{"rendered":"
<\/p>\n
Here’s all do for a quick fix and big a payoff. \u00a0Preheat oven to 350 degrees and butter two 9-inch glass pie pans<\/strong>.<\/a> In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. \u00a0Divide the mixture between the pie pans and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. \u00a0Transfer the pies to a rack and cool completely before serving. \u00a0I like to top mine with some whipped cream and a garnish. \u00a0Try any fresh berry, chocolate kiss, or long stemmed maraschino cherry.<\/p>\n<\/div>\n