Preheat your oven to 350°F. Grease a 10-inch pie plate.
In medium bowl, mix together all ingredients except the coconut until smooth and blended.
Pour into a greased 10″ pie plate. This will puff, so don’t fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.
Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven.
Bake for 35-45 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean.
Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don’t panic if you notice shrinkage.
Serve at room temperature for best results. Leftovers should be stored in the refrigerator. Serves 6-8, depending on serving size.
Notes
I have added Saskatoon AND blueberries to this pie, it's a delicious twist!