Some dishes just don't get the credit they deserve.
You only occasionally remember them, but when you do, you wonder why you don't think of them more often.
My mom's impossible coconut pie is one of those dishes. It's just incredible--I had this one mixed up and in the oven in less than 10 minutes and every single bite was delicious. There's no crust with which to wrestle and I don't think I've ever come across a coconut dessert I didn't like.
While it takes more patience than I normally exhibit, this pie really is much better after it's been completely chilled. I find that if you eat it warm out of the oven, the egg flavor is just a tad too strong. Considering the ease and time involved, this is one of my very best desserts and frankly, I'm ashamed that I don't remember it more often.
Possibly Impossible Pie
- 3 eggs
- 1/4 cup butter, melted and slightly cooled
- 1-3/4 cups granulated sugar
- 1/2 cup self-rising flour
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 1 teaspoon vanilla extract
- 1 (7-ounce) bag sweetened coconut flakes
Preheat oven to 350 degrees F. Grease a 9- or 10-inch pie plate with cooking spray.
In a medium bowl, beat the eggs and add in the cooled, melted butter. Blend in the sugar, flour, and salt, then whisk in the milk and vanilla until thoroughly mixed.
Stir in the coconut, then pour into the prepared dish.
Bake 40 to 50 minutes or until the coconut becomes golden brown and a knife inserted into the center comes out clean.
Let cool on a wire rack, then cover and refrigerate.