Coconut Impossible Pie

Dawn Hames

Columnist

Here is as little treasure from the 1970’s that is sure to be a keeper. How about a pie that comes out of the pan like a pie crust, yet, you didn’t have to make pastry. The bottom pastry forms seemingly impossibly its own crust while it bakes. The flour forms a thicken side crust, the coconut floats to the top, with a creamy custard filling in between. It is super easy and fast to mix up in one bowl, and then pour it all into a buttered 9-inch pie plate. To determine the size of a pie plate, measure at the top, inside. If you only have an 8-inch pie plate, reduce the milk by 1/3 cup and the flour by 2 tablespoons. You could make this with coconut milk for a dairy free option, and more coconut flavour. If you are going dairy free swap out the butter for margarine or coconut oil. I found that when baking it, it is good to put a cookie sheet under it to protect your oven from any spills from bubbling up. This recipe is filled with wholesome ingredients. I like using 1/2 cup sugar, and find it sweet enough, but the original versions use 1 cup of sugar, so if you have a real sweet tooth, you may want to use the full amount. If you don’t like coconut, you can omit it, for a super easy Vanilla Custard Impossible Pie. For a Lemon Coconut Impossible Pie, add 1/4 cup fresh lemon juice, reduce the milk to 1 3/4 cups, and add the zest of one lemon. For a Chocolate Impossible Pie, add 2 - 3 tablespoons cocoa powder, up the sugar to 3/4 cup. When cooled serve covered in whipped cream.

Coconut Impossible Pie

1/3 cup salted butter

1/2 – 3/4 sugar

4 eggs

2 cups milk

1 teaspoon vanilla

1/2 cup flaked coconut, unsweetened or

sweetened

1/2 cup of flour.

Preheat the oven to 350 degrees. Beat all the ingredients, except coconut, until smooth. Stir in the coconut. Pour into a buttered 9-inch pie plate, and place on a cookie sheet to catch any potential overflow, and bake for 55 minutes. Allow to completely cool before slicing. This would be nice served with a vanilla ice cream or a dollop of whipped cream.