Recipe by Rosie De Coito
"The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish."
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1 1/2 teaspoons
I chose this recipe because one reviewer had said it was very "custardy"...we LOVE custard!!
We LOVED this recipe...I can't wait to make it again...and again.
I screwed it up and added the coconut to the blender...oops...so I also added more coconut to the top...it was fantastic!! Wonderful custard like "pie" that tastes like a macaroon!
I had to bake mine a little longer than the recipe calls for. About 10 extra minutes. Easy to make!!
This tasted identical to a coconut flan I made last summer. Actually, I'll be honest - I liked it okay because I like custard and flan - but it didn't taste like a pie at all. My boyfriend hated it and couldn't finish one slice. This would be a great recipe if you just renamed it - Coconut Custard or Coconut Flan
I found this same recipe in an old cookbook I bought at a garage sale, titled, You've Got to Be Kidding! It also features other delectable delights such as Earthworm Cookies. This pie is absolutely delicious and amazing because it makes its own separate crust, filling and topping; all out of the blender! My recipe instructs to blend as you count slowly to 10, and it instructs to put the coconut in the blender with the other ingredients. As such, it provides a nice buttery topping for the pie. It also fools skeptics of the pie who think they don't like coconut. This is a definite keeper in our house. If you love custard, you'll love this pie. Incidentally, I do not try the Earthworm Cookie recipe!
Tastes great and so easy to make. I stirred the coconut in with the other ingredients and then sprinkled 1/4 more on top. This recipe is a keeper.
Great "as-is" in the recipe the 1st time I did it! 2nd time,since my family dislikes coconut, I ommited the coconut and made it with a touch of almond xtract in the filling. When I removed it from the oven I then topped it with Raspberry jam(slightly micro'd easier to spread)then let it set till cool. My family prefers it cool (even cold), warm or cool it's..... Awesome !!
I LOVE impossible pies because I am a big custard lover & I'm sometimes lazy. ;o) I had a cuban theme going so I used rum extract instead of vanilla (wasn't very "rummy" tasting...I think next time I may use real dark rum) & I garnished w/ a small pile of edible flowers in the center of the pie. It looked incredible & I only spent about 5 minutes on it. ;o) I think my guests were more impressed w/ the ease of this recipe than anything. So if you really wanna show off...make it in front of them & let them see how it's just "thrown" in a blender. I wasn't able to get a pic because the batteries were dead in my camera but I'll be making this again. And again & again & again. ;o) Thanks for a great recipe!
The whole family LOVED this recipe!! I substituted whole wheat flour for the baking mix and it came out great. A winner in this household. Will def. make again!! (and again and again!)
GREAT PIE! This pie is so simple to do. I throw all the ingredients into a blender, including the cup of coconut, and pour into a buttered pie dish. Then I top it off with extra coconut. 40 minutes is the perfect baking time. It always disappears. Thank you Rosie De Coito for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Impossible Coconut Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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