4 large eggs, at room temperature
1 cup (200 grams) granulated white sugar
1/2 cup (65 grams) all purpose flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon (1 gram) baking powder
1/2 cup (113 grams) butter, melted and cooled to room temperature
2 cups (480 ml) whole (full fat) milk, at room temperature
2 teaspoons (8 grams) pure vanilla extract
1 1/4 cups (125 grams) shredded or flaked sweetened dried coconut
Impossible Coconut Pie: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick cooking spray, a 10 inch (25 cm) pie pan that is about 2 inches (5 cm) deep.
Place all the ingredients, except the dried coconut, in your blender or food processor and process until well combined. Then stir in the coconut. (You can also do this by hand. In a large bowl whisk the eggs. Then, one by one, whisk in the rest of the ingredients.)
Pour the batter into your prepared pie pan and bake for about 55 - 60 minutes or until the top is golden brown and a toothpick inserted into the center of the pie comes out clean. If you gently shake the pan the pie will be set. Remove from oven and place on a wire rack until cool. Can be served warm, at room temperature, or cold. Leftovers can be covered and stored for a day or two. Although you will notice that the coconut topping does soften after being stored.
Serves 8 to 10 people.
I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is "impossibly" easy to make. Or maybe it's because it seems "impossible" how a bunch of ingredients that are just mixed together can end up as a three layer pie.
This is my mother's recipe. As I remember it, she started making it in the 70s. I always loved it, especially the coconut topping that gets all nice and crispy around the edges. It wasn't until I got marrried, and Mom gave me her recipe, that I found out how easy it was to make. All you do is mix the ingredients together in a blender, food processor, or even by hand with a wire whisk. Then you just pour the mixture into a deep dish pie plate and bake it. When you pull the pie out of the oven you will find that the flour settles to the bottom of the pan to form a soft crust, the coconut forms the topping, and the center is like a custard. I love to serve this warm from the oven but it's also good at room temperature or even cold. Leftovers can be covered and stored although you will find that the coconut topping does soften.
For this recipe I like to use sweetened dried coconut, either shredded or flaked. Sweetened dried coconut is made by combining dried coconut with powdered sugar. It is soft and chewy and quite sweet. It is normally sold packaged in plastic bags or small cans. Always check the expiry date as you want the coconut to be nice and fresh. If you can't find sweetened dried coconut you can use unsweetened dried coconut (shredded or flaked). Unsweetened can be found in some grocery stores or else specialty stores or in health food stores.