Confession. I can’t stand it when people post recipes on facebook. Doesn’t everyone know about Pinterest by now, and how that’s a WAY better way to collect recipes? Apparently not…
Anyways, I happened to find this recipe for “impossible pie” on one of those facebook recipe posts. Not a “look what I made” thing either. Just a recipe someone (*ahem* my mother) had posted and I actually thought looked intriguing. I love me some pie, but I’ve only made it a few times. It just seems daunting to me. Bottom crust, and filling, and top crust… Too much. I like it simple. So this “impossible pie” seemed great. Aaaaand I just happened to have all of the ingredients on hand. Always a plus. Always. So I figured… why not try it out.
One of the ingredients I just happened to have was coconut. Several weeks back, I took Garrett grocery shopping with me – something I *rarely* do. Wrangling a one year old in a grocery store? Yeah, no thanks. But that day I was apparently feeling adventurous. Anyways, I let Garrett carry a coconut around the store with us because carrying things always makes him happy. When we went to check out, I decided to keep the coconut since it was something absurdly cheap like $1.50 or something, and I figured we could try fresh coconut milk together. (Which ended up being all dried up by the time we cracked it open. Sad. There’s also a bad story about something happening to me while getting the coconut flesh out, but since this a yummy food recipe post, I’ll refrain from now. Let’s just say this… it’s just now almost healed.)
I don’t have a picture to prove it, but I recently discovered this wonder substance called coconut oil. I KNOW. How have I lived without it so long?? Anyways, I figured this was the perfect recipe to try cooking with coconut oil. I bought unrefined coconut oil, so it’s very coconuty smelling and coconuty tasting. Mm Mmm. I think it was a wonderful replacement for the massive amounts of butter this recipe originally called for. But if you desire, you can go back to the butter version. Next time, I plan to do slightly less, as it as ever so slightly oily in texture. But it definitely didn’t ruin it by any means.
The other super great thing about this recipe – no bowl involved. I have a peanut butter brownie recipe that involves the same technique. Throw it all in the blender. Let it work it’s magic. Pour in pan and bake. So simple. So easy. So awesome.
So here’s the fun part. You just pour the batter in the pan and bake it. And it will make PIE. With a crust and everything. Honestly, I know nothing about baking or chemistry or the chemistry of baking, but somehow, it makes a firm but soft little crust at the bottom, and a slightly crust around the edges and top. The inside is soft and almost custardy and tastes like a coconut cream pie filling. I promise, it really does work.
After 15 minutes, I checked my pie. And look! it’s already starting to crust up on the edges! (I probably made the center fall by checking on it so much. Oh well.)
And then… suddenly. The impossible became possible.
Impossible Coconut Pie
2 cups milk
1 cup shredded coconut
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon coconut oil
3/4 cup sugar
1/4 teaspoon ground cinnamon
- Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
- Pour into a greased and floured pie plate. Sprinkle cinnamon and nutmeg on top.
- Bake at 350 degrees for 45 minutes.