Here’s a recipe that my mom made when I was a child. She said that it was called ‘Impossible Pie’ because it makes its own crust, which is an impossibly easy way to make a pie. You make it by simply mixing all the ingredients in the blender, and somehow the floury part of the batter settles to the bottom of the pie pan and the coconut floats to the top, and you end up with a really yummy coconut egg custard.
We always loved it as kids and I’m sure she loved how easy it was to make, as well as the amount of protein she sneaked into our bellies thanks to the generous use of milk and eggs in this recipe.
- 2 cups milk
- 1 cup flaked coconut
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 6 tablespoons butter (or margarine)
- 3/4 cup white sugar
- 1/4 teaspoon ground nutmeg
- Place milk, coconut, eggs, vanilla, flour, butter, and sugar in blender. Mix well.
- Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F for 40-45 minutes.
I've had good luck making this pie gluten free simply by substituting any gluten-free flour mix instead of regular wheat flour.