Impossible coconut pie

Impossible Pie

I visit Grace’s blog on a regular basis, and as soon as I saw her Mambino’s impossible pie, I emailed the link to my mom.  While I’ve never been a coconut fan, she surely is, and I knew she’d want to give this a try.

Since I’ve spent such an extra long time with her this Christmas, we had plenty of time for baking.  She’d been wanting to make Grace’s pie, so we gathered up the ingredients and whipped it up.  Mom’s larger pie plates were already full of pies, so we used a small pie plate and poured the extra batter into ramekins.  We all agreed that the presentation in the ramekins was beautiful.  Who doesn’t love having their own little dessert?  The only thing we thought could have made it prettier was a big dollop of whipped cream in the middle.

As it turned out, everyone who tried this pie loved it.  My brother-in-law Matt especially enjoyed it, and I’d be surprised if he and Dani didn’t make one of their own at home.  Thanks, Grace!  You made all the coconut lovers in my family really happy.

Recipe:  Impossible Pie

(straight from A Southern Grace)

3 eggs

1/4 c. butter, melted and slightly cooled

1/2 c. self-rising flour  (Make your own by using 1/2 c. all-purpose flour, 3/4 tsp. baking powder, and 1/8 tsp. salt.)

1 3/4 c. granulated sugar

1 1/2 c. milk

2 c. flaked or shredded coconut

1 tsp. vanilla

pinch of salt

Preheat oven to 350 degrees.  Grease a 10-inch pie plate (or muffin tin or ramekins) with cooking spray.

In a medium bowl, beat the eggs and add in the cooled, melted butter.  Blend in the flour and sugar; then add the milk, coconut, vanilla, and salt.  Beat until thoroughly mixed.  Pour into the prepared dish.

Bake 40-50 minutes, or until the coconut becomes golden brown and a knife inserted in the center comes out clean.  Cover and refrigerate any leftover pie.

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