Impossible Pie sounds like a bit of an oxymoron right? I mean, some people find pie crust difficult to make, but if all else fails, you can buy some pretty decent ones. And eating pie is certainly not impossible – or at least it isn’t for anyone that I know. So what makes it impossible then? Quite simply, you don’t have to even make a crust. That’s right – this magical dessert makes it’s own crust. Simply dump all of the ingredients in a blender, pour into a pie plate and boom – pie from the oven in an hour.
The Master Seamstress tried it this week while at a get together with some friends. She straight away came home and made one. Papa and my niece loved it. I certainly had to give it a try.
The liquid you start off with does not look terribly appetizing, I will give you that much. But, the Master Seamstress promised me it would work.
After a magical hour in the oven – this is what you’ve got. It certainly looks promising.
After letting it cool for twenty minutes or so, there you have it. A barely there crust with a creamy custard filling, with a crunchy, buttery coconut topping. Even E1 and I, who not terribly fond of coconut, have to agree that this is ridiculously tasty. While this recipe is not gluten free, it would be suitable for those who can tolerate small amounts of wheat.
In a word – yum.
- 4 eggs
- 1/2 cup butter
- 1/2 cup flour
- 2 cups whole milk
- 1 cup sugar
- 1 cup coconut
- 2 teaspoons vanilla
Preheat oven to 350 F
Thoroughly spray a 10" pie plate; set aside
Place all ingredients into a blender
Puree until all ingredients (except coconut) are smooth
Pour into pie plate
Place on lined cookie sheet in oven
Bake for approximately 1 hour or until top is golden and centre is set.