Tuesday, June 16, 2009

Impossible Pie


I don't where to begin with this fabulous deelish dish.

Do you like coconut?

Doesn't matter. You'll like this.

You don't normally eat pie for breakfast?

Doesn't matter. You will now.

~~~~~~~~~~

My mother made this for us when we were kids, only she never served it as a dessert, but rather as a custard for breakfast. My mom was a firm believer in eating a hearty breakfast - the kind that included oatmeal, brown rice, yogurt, eggs, whole grain toast, AND Impossible Pie.

In my mom's eye, this was a custard with eggs, milk, butter, and coconut - which totally fits the bill for breakfast. I should add that she always cut the sugar to at least half and having this "pie" for breakfast was considered special - not an everyday affair.

Why is it called Impossible Pie? Our family has always reasoned that it's because it's impossible to mess up. We have made it with every type of flour - brown rice, oat, wheat, etc. We have made it with every sort of milk - soy, rice, kefir, etc. No matter how creative we get, it still bakes up in the oven looking beautiful and tasting pretty.

But through the magic of the internet and the wealth of information that swirls within it, I have learned that an Impossible Pie - of any flavor - is given that name when the baked dish conveniently bakes its own crust. It's a like a little miracle in the oven - all the ingredients intertwining perfectly to create a crust on the bottom, while special ingredients float to the top. Super easy and super tasty - just the way we like it!

Now, as for the coconut itself, I have never made this for a NON-coconut lover that did not like it. I am not a big fan of the coconut myself, but I do love this dish. If you can convince the anti-coconut eater in your life - and we all have one of those in our life, don't we - to try it, they will be pleasantly surprised. And of course, the very best coconut to use is the dessicated (dried) variety, that is unsweetened. Many NON-coconut lovers prefer the dessicated kind over the drippy, sticky, sugar-laden coconut.

This is the perfect breakfast for those out-of-town guests that spend the night. The heavenly aroma it releases while baking will awaken even the sleepiest of sleepers from their slumber.

IF you loooove coconut and think a true dessert pie with the coconut sounds wonderful, just follow the recipe below, but double the sugar. You'll have yourself one tasty coconut custard pie.


Impossible Pie

One Cup Milk
4 Tablespoons Melted Butter
2 Eggs well beaten
1/2 Cup Sugar
1/4 Cup Flour ( I use Oat)
1/4 Teaspoon Baking Powder
Pinch of Salt
1/2 Teaspoon Vanilla
One Cup Shredded Coconut

Mix all ingredients together until combined. Pour into pie pan. Bake at 350 degrees for 30 minutes.

Enjoy!

3 comments:

jenelle said...

Made it this morning. It was good, but not near as good as yours. Definitely a difference in the coconut. Need to find some dessicated. I even ran it through the food processor to try to get it light, small, and even. Better, but still not best.

Judith Waite Allee said...

I realize this is an old post, but thought it wouldn't hurt to ask. Has anyone made this with whole grain flour? Or fresh coconut? Does it freeze well? I can experiment, but if someone else already has, all the better.

Sheri said...

Hello Judith! As I said in the post above... "Why is it called Impossible Pie? Our family has always reasoned that it's because it's impossible to mess up. We have made it with every type of flour - brown rice, oat, wheat, etc. We have made it with every sort of milk - soy, rice, kefir, etc. No matter how creative we get, it still bakes up in the oven looking beautiful and tasting pretty." Even though I've never made it with fresh coconut, my father looooves fresh coconut so he's probably used it. I can't answer the question about freezing it b/c I never tried it....sorry. If you do and it works....let us know! Good Luck Judith!

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