Impossible pie!? For the love why would we ever post anything with impossible in the title?!
Unless we’re trying to impress someone, or possibly have had way too much sugar and are functioning at a higher than normal energy level, we tend to select baking challenges that are less, uh, impossible. And well more…easy. Like very easy.
But being the inquisitive little bakers that we are, when this recipe flashed across the screen we just had to take a look. Impossible or not. And guess what?? It’s not impossible!! No no, not at all…! In fact, it’s easy as, yes, you guessed it…PIE.
The original baker must have had a sense of humor. The recipe name drips with sarcasm. Um, and in case you hadn’t picked up on it, we occasionally drop a sarcastic comment or two artfully into the odd blog post. Right, see that right there? Yup, sarcasm. Seriously, it’s a problem. We admit it. But plan to do absolutely nothing about it of course.
But back to that sarcastic pie. Uh how could we not make it? A pie after our own mocking hearts? True love!
(But wait. Hold on. We are not discriminating against non sardonically titled pies. We love all pies. Obviously.)
Also, this pie is coconut heavy. (We know, How would you have ever figured that out from the title? Thank goodness you have us here to decipher.) And coconut falls firmly into the things we love bucket. You know along with chocolate, peanut butter, bacon, manicures, sequins, ridiculously oversized jewelry and lounge chairs.
So muffins! If you a) like easy recipes b) appreciate a wee twinge of sarcasm from time to time or c) also enjoy coconut (or lounge chairs) then this really might be the perfect pie for you.
Impossible Coconut Pie
Adapted from Food & Wine
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cups sugar
1/4 cup self-rising flour
1 1/4 cups sweetened shredded coconut
1 cup milk
1 teaspoon vanilla extract
Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside.
In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine.
Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving.
Store the pie covered in the refrigerator.