pucker up

Lemon coconut impossible pie. I make impossible pie as my personal dessert treat at least once a month.

I'm all for variety, but sometimes, as soon as I finish one, I make another. It's just so delicious. I usually make it exactly the same way--I could do it in my sleep at this point--but when Nielsen-Massey offered to send me some of their Organic Pure Lemon Extract to try, I decided it was time to make a little change.

Surprise! Sometimes change can be good! And this was very good. The lemon extract, which is made from California lemon oil and rounded out with peel notes, added such a bright burst of sunshine (as it is wont to do) and made my favorite dessert extra refreshing and flavorful. I won't lie--I'll probably go back to the original next time, but this is a good alternative to have in my back pocket!

Burst-of-Lemon Impossible Pie
(printable recipe)
Serves 8-10
Ingredients:

• 3 eggs
• 1/4 cup coconut oil or butter, melted and slightly cooled
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup self-rising flour
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 1 teaspoon Nielsen-Massey Pure Vanilla Extract
• 1/2 teaspoon Nielsen-Massey Organic Pure Lemon Extract
• Zest of one lemon
• 1 (7-ounce) bag sweetened coconut flakes

Directions:
Preheat oven to 350 degrees F. Grease a 9- or 10-inch pie plate (an 8x8-inch dish works too!) with cooking spray.
In a medium bowl, beat the eggs and add in the cooled, melted coconut oil or butter.
Blend in the sugars, flour, and salt, then whisk in the milk and extracts until thoroughly mixed.
Stir in the zest and the coconut, then pour into the prepared dish.
Bake 40 to 50 minutes or until the coconut becomes golden brown on top and a knife inserted into the center comes out clean. The temperature inside should be at least 170 degrees F.
Let cool on a wire rack, then cover and refrigerate--it's best served well-chilled.