Just about six years ago, I saved a recipe on the internet. By which I mean, I copied the text and the URL and put them both in a Word doc and filed it under Recipes/Sweet in my computer. I have no idea what original search brought me to The Impossible Pie, but the title intrigued me. The original recipe was on a .au registered website written by a man named Gourmet Jack, which no longer seems to be in operation, more’s the pity. He had a sense of humor and some great recipes there, as I recall.
As you all know, baking more pies has been one of my recent personal resolutions for the last few months, starting with joining FridayPieDay back in May last year. Well, things are about to get serious this month! I am starting out today with The Impossible Pie for Foodie Extravaganza and I’ll have at least two more pies for you in February, once again for Friday Pie Day and then on the last Sunday of the month, Sunday Supper is celebrating pies, both sweet and savory. And who knows what else in between once the momentum gets going. I can hardly wait!
But first, to the pie at hand. This guy is rather like coconut custard, but it's got the soft texture of a cheesecake, without the cheese, of course. Parts of it are almost flan-like. The side crust and top are golden and buttery, perfectly complementing the tender interior. Hats off to Gourmet Jack, wherever he is! I’ve made a few adaptations, like adding a little baking powder and doubling the coconut, but this one is still unmistakably his.
4 large eggs
2 cups or 475ml cold milk
1/2 cup or 100g sugar
1/2 cup or 65g all purpose flour
1 teaspoon baking powder
1/4 cup or 60g butter, plus extra for buttering the pie plate.
1/2 teapoon salt
1 teaspoon vanilla extract
2 cups or 230g sweetened flaked coconut
Preheat your the oven to 350ºF or 180°C and prepare your 9.5in or 24cm deep dish pie plate by greasing it liberally with butter. The deep dish is essential. If all you have are shallow pie pans, use this recipe to make two thinner pies.
Put all the ingredients in blender, except the coconut. I suggest putting the eggs in first and the flour in last so you don't end up with a clump of flour stuck to the bottom below the blades of your blender.
Add in the coconut and blend again for a few seconds.
Pour the mixture into your buttered deep dish pie plate.
Bake for 45-50 minutes or until edges and top are golden brown. The very middle will still be a little bit jiggly when you take it out of the oven, just like a cheesecake, if you’ve ever baked one of those. It's really puffy when it first comes out.
Cool completely on wire rack before attempting to slice and lift out of the pie plate.
It occurs to me that it's been a very long time since I've shown you a photo of my furry helper. Both in the kitchen and for every photo shoot, he's always supervising. And looking out for fallen food so he can help clean up. He's a very tidy Boxer.
Many thanks to our Foodie Extravaganza host today, Wendy of A Day in the Life on the Farm. Without her pie promptings, this Impossible Pie would still be languishing in the archives of my computer recipe files, saved for nothing two computers and three countries ago. And what a shame that would be!
Check out all the other lovely pies we have for you today, both savory and sweet!
- BLT Pie by Georgina of G'Gina's Flavors Palatte
- Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
- Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas
- Grapefruit Pie by Rebekah at Making Miracles
- Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
- Homegrown Blackberry Pie by Carlee of Cooking with Carlee
- No Bake Peanut Butter Pie by Lauren of From Gate to Plate
- Peaches and Cream Pie by Elaine at Cookin and Craftin
- Penne Pie by Terri at Our Good Life
- Red Velvet Pudding Pie by Teri of The Freshman Cook
- Tar Heel Pie by Tara of Tara's Multicultural Table
- The Impossible (Coconut) Pie by Stacy of Food Lust People Love
- Walnut Crumble-Topped Apple Tart by Caroline at Caroline's Cooking
Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!
If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.