Before sharing this recipe with you, I want to address a commonly asked question about impossible pies. What makes an impossible pie impossible? Is it because it is so difficult to make? No, it’s actually quite the opposite. The impossible pie is impossibly easy. Impossible pies became very popular in the 1970’s when impossible pie recipes were commonly printed on the back of Bisquick boxes.
While this Impossible Coconut Pie recipe does not use Bisquick, it is impossibly easy to make and quite delicious.
Ingredients:
2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
6 tablespoons margarine
1 cup white sugar
1/2 teaspoon ground nutmeg divided
1/2 teaspoon ground cinnamon divided
Directions:
Place milk, coconut, eggs, vanilla, flour, margarine, sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a blender. Mix well and pour into a greased and floured 10 inch pie plate. Sprinkle remaining 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg on top of the pie. Bake at 350 degrees for 45 minutes, until knife inserted in center comes out clean. The top will be golden brown. Allow to cool, serve and enjoy!
So what do you think? Could this impossible coconut pie recipe possibly be any easier?
Impossible Coconut Pie
Ingredients
- 2 cups milk
- 1 cup flaked coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 6 tablespoons margarine
- 1 cup white sugar
- 1/2 teaspoon ground nutmeg divided
- 1/2 teaspoon ground cinnamon divided
Instructions
- Place milk, coconut, eggs, vanilla, flour, margarine, sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a blender. Mix well and pour into a greased and floured 10 inch pie plate. Sprinkle remaining 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg on top of the pie. Bake at 350 degrees for 45 minutes, until knife inserted in center comes out clean. The top will be golden brown. Allow to cool, serve and enjoy!