Impossible pie: Mission accomplished!
Impossible pie has a sweet egg custard-type filling with crispy coconut bits on top. To dress it up a bit more, try adding orange or lime zest to the mix. Photo by Caitlin Saniga
That’s me!
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!
Impossible pie
1/2 cup salted butter, melted, plus more for greasing the pie pan
4 eggs
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.
February 5, 2013 - 12:53 PM
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Bisquick used a have a series of “impossible” recipes because it seemed that a crust formed out of nothing.
Impossibly delicious!
That looks fabulous! Thanks and welcome Caitlin.
Thank you, Sandi!
And Kristen, I didn’t realize there was a whole series of “impossible” recipes. Have you tried any others?
Great job! Welcome to Fridge Magnet! By the way – I started following So Hungry…. when Lindsey mentioned you last week. Amazing! You are a very talented young woman!
Caitlin, I remember my mom making Impossible Apple Pie, in which there were no apples. I haven’t tried any of them…this was from the 70s, so I have no idea if they’re even around anymore.
Caitlin, this looks wonderful! I may have to make this for my dad, who loves coconut.
I seem to recall the apple pie you’re talking about, Kristen. Did it involve Ritz crackers?
http://community.tasteofhome.com/community_forums/f/30/p/12221/13572.aspx
Here’s a link with some of them.
Lori, that sounds familiar.
Hello, Caitlin and welcome! The “Mock Apple Pie” that didn’t use apples was by Ritz Crackers. I’ve made impossible chocolate pies in the past, but will have to search for the recipe. If I find it, I’ll be happy to share!
My Mom has made Impossible Pumpkin Pie with no crust since the 80′s. One of my favorites!!!!! No Crust and I load it with whipped cream.
Great memories! My mom made impossible pies in the 70′s as well. I well remember my mother rolling out pie crust from scratch; impossible pies made baking easier and quicker, and offered recipes she had not tried before.