Hello, folks! I’m Caitlin Saniga, a copy editor and online editor at The Roanoke Times and a blogger at So Hungry I Could Blog, and Lindsey Nair has asked me to keep an eye on Fridge Magnet while she’s away. What an honor!
I couldn’t think of a better way to introduce myself than to share one of my favorite recipes of late.
I bookmarked impossible pie a couple of years ago while I was flipping through a food magazine but only just had a chance to try it about a month ago, when I was craving something sweet but didn’t have too big a selection of ingredients in my pantry.
The name threw me off at first, but after trying the recipe for myself, I decided it’s the easiest pie I’ve ever made!
All you do is mix the ingredients together and pour them into a pie pan. While it bakes, the flour forms a crust at the bottom, and the coconut rises to the top, making way for a sweet egg custard in the middle. The result only seems like an impossibility!
1/2 cup salted butter, melted, plus more for greasing the pie pan
1/2 cup flour
2 cups milk
1 cup sugar
1 cup shredded sweetened coconut flakes
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to 350 degrees. Position two oven racks in the center of the oven. Place a baking sheet on the bottom rack.
Grease a 10-inch pie pan (I used a metal pan.) with butter.
Mix all ingredients in a large bowl. Place the pie pan on the top oven rack, and pull the rack out of the oven slightly. Pour the pie mixture into the pan, and gently push the rack back into the oven.
Bake for 1 hour, or until the center of the pie is firm and the top is golden brown.
Allow pie to cool at least 10 minutes. Serve hot or cold. Cover leftover pie with plastic wrap and store in the fridge for up to 4 days.
Recipe adapted from Food.com.