A Southern Grace: Lemon Coconut Impossible Pie

Lemon Coconut Impossible Pie


Serves 8-10

Preheat oven to 350 degrees F. Grease a 9- or 10-inch pie plate (an 8x8-inch dish works too!) with cooking spray.
In a medium bowl, beat the eggs and add in the cooled, melted coconut oil or butter.
Blend in the sugars, flour, and salt, then whisk in the milk and extracts until thoroughly mixed.
Stir in the zest and the coconut, then pour into the prepared dish.
Bake 40 to 50 minutes or until the coconut becomes golden brown on top and a knife inserted into the center comes out clean. The temperature inside should be at least 170 degrees F.
Let cool on a wire rack, then cover and refrigerate--it's best served well-chilled.

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