The Impossible (Coconut) Pie #FoodieExtravaganza

Plenty of eggs, milk and coconut, with just a little flour, this pie makes its own crust as it bakes. Impossible, you say? I don’t know how but it works!

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.

Ingredients
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

Method
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.

Blend at high speed until thoroughly mixed. Gourmet Jack says to count to 10 and it's done.

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.

The pie firms up nicely as it cools. The top also sinks down, but don't let that bother you.

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.

Enjoy!

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.

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Cajun Okra Fries

Shallow fried crispy okra sprinkled liberally with Cajun seasonings make a great appetizer or snack for all your game watching get-togethers. Or frankly, any party situation. Or movie night. Or Mardi Gras! 

There are only three ways I’ll eat okra. Spicy and pickled is my absolute favorite and if I can’t get Talk o' Texas brand, I’ve been known to pickle my own. Second best is sliced up, coated with cornmeal and deep-fried till crunchy. I can pop those little golden nuggets like most people eat popcorn. Third best is in a gumbo or stew, cooked down till you don’t really see the okra anymore, but the flavor is still there. And that’s been it for my whole lifetime. Until this week.

Last year for my birthday, I received a subscription to Delicious. magazine online, which I have truly enjoyed. In one of the recent issues, they shared a recipe for okra that was deep-fried then sprinkled with an Indian spice mix that sounded good, if I could find all the ingredients.  I immediately thought of my ready-in-the-shaker Cajun spices – already in my cupboard and so much easier! Okra and anything Cajun just go together naturally too.

This week my Sunday Supper group is sharing recipes that are great for football championship watching parties. Over here in Dubai, we don’t hear much about it, but I know the airwaves and newspapers in the United States are full of information overload about the upcoming Super Bowl. But one can never have too much good food, am I right? So make sure you scroll down to the bottom and check out our link list of tasty big game party recipes!

This is the last group post and celebration of National Sunday Supper Month so our participant list is huge!  Many thanks to our host for this wonderful event, T.R. of Gluten-free Crumbley. If you haven't signed the Sunday Supper pledge to spend more time around the family table in 2016, there's still time! Just click on this link and take the pledge. You will not regret it!

I’ve got to tell you that my husband is not a fan of okra so I thought I would get to eat this whole batch by myself. He came home from work a little early the day I was making these okra fries and ended up eating most of them while I wrote up the recipe. What a bittersweet victory for this okra lover! Never mind. Next time I will double the amount because, I can assure you, there will definitely be a next time.

Adapted from this recipe at Delicious.

Ingredients
12 oz or 340g tender young okra
Canola or other light oil for frying
Cajun seasonings

Method
Wash the okra and dry them thoroughly.

Use a sharp knife to cut off the stem end and then slice the okra in half lengthwise.

Lay the pieces cut side down on a bed of paper towels and leave to dry for at least three hours.

This step can even be done a day ahead. After the okra have dried for a couple of hours, roll them up in the paper towels, wrap with cling film and refrigerate in the vegetable drawer till you are ready to fry.

When you are ready to fry them, lay out a single layer of paper towels on some sheets of newspaper and put it near your frying station. But not so close that you are going to catch it on fire, please. Have the Cajun spices standing by as well.

Heat about an inch or 2.5cm of oil in a large frying pan, over a medium flame.

Test the heat of the oil by putting one slice of okra in. If it sizzles vigorously, the oil is hot enough.

Lower the okra slices gently into the oil, in small batches, making sure not to splash and not to crowd the pan.

Fry for a few minutes on the first side then use some tongs to turn them over to brown the other side. The okra is done when both sides are golden brown, about 3-4 minutes on each side.

Remove from the oil and place on the paper towels to drain. Sprinkle immediately with the Cajun seasonings.

Continue frying the okra slices in batches until all are golden and crispy, then well seasoned.

Enjoy!

Are you looking for game day party food inspiration? We’ve got a bunch of winners for you, no matter if your home team is playing!

Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheese Board and Baguettes Make for the Start of a Great Game Day Feast by Delaware Girl Eats
• Cheesy Crabmeat Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Crock-Pot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Nacho Waffle Fries by Cosmopolitan Cornbread
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Philly Cheesesteak Sliders by Daily Dish Recipes
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Cups by A Gouda Life
• Southwestern Flatbread and a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Texas Caviar by Books n’ Cooks
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Buffalo Chicken Chili by Monica’s Table
• Cheeseburger Pizza by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Game Day Chili by Our Good Life
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Game Day Mocktails by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters




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Sausage Apple Onion Tart #FridayPieDay

The apples and sausages go together beautifully, as pork and apples are wont to do, with the lovely added flavor of baked onions, in a crisp, golden puff pastry crust.  

The beauty of pies and tarts is that they can be sweet or savory. If you aren’t much of a dessert person, you can still enjoy a delicious pie, just add some sausage or salami. This month’s Friday Pie Day tart makes the perfect brunch, lunch or dinner fare and the ingredients are easily changed out for whatever you might have on hand.

I started by making my rough puff pastry recipe, or rather, I should say, Gordon Ramsey’s rough puff pastry recipe, cut off a little more than half and wrapped up the rest and popped it in the freezer. If you haven’t attempted rough puff before, I recommend you try it. It’s easy and way less work that actual puff pastry. In a pinch, of course, you can use store-bought puff pastry.

Ingredients
1 green apple (for example, Granny Smith)
2 teaspoons canola or other light oil
2 medium purple onions
6 fat sausages (about 14 oz or 400g)
A few fresh tender sprigs thyme – or leaves off of older sprigs
12 1/3 oz or 350g rough puff pastry dough from this recipe
2 tablespoons whole grain mustard

Method
Preheat your oven to 400°F or 200°C and prepare a baking sheet by lining it with baking parchment or a silicone liner.

Cut the apple in half, core it and cut it into thin slices, discarding the very end pieces that are all peel. Toss the apple slices in a medium sized bowl, with the oil to stop them turning brown.

Peel the onions, cut them in half and then slices them into thin wedges.

Toss them in the bowl with the apples.

Add the thyme sprigs, ripped into smaller pieces.

Cut the sausages into bite-sized pieces with a sharp knife of a pair of scissors. Mix the pieces in with the apples and onions.

Roll out your rough puff pastry into a large rectangle and trim the edges to make sure it will puff up successfully.

Gently score a line all the way around the inside with the tip of a sharp knife. This will be your puffy, crunchy crust, so don’t be skimpy with the margin.

Spread your mustard all over inside the scored line.

Tip the sausage, apple and onion onto the pastry and arrange it as evenly as possible all the way out to the scored line.

It's a pretty tall pile but it will bake down, I promise.

Bake for 30-35 minutes or until the pastry is puffed and golden and the sausage pieces are cooked through.

Allow to cool slightly before cutting.

Enjoy!

This sausage apple onion tart is my contribution to this month's Friday Pie Day, the brilliant creation of Heather from All Roads Lead to the Kitchen. (Formerly girlichef.)

I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

For more information and recipes, please check out her #FridayPieDay page!