Cruising through the twitter-sphere tonight I came across several tweets for National Pie Day. For some reason I thought National Pie Day was in March…but whatever! It’s a great reason to share a pie recipe right!
There are a few pies out there that I think of as old school recipes that you really can’t find in many cookbooks or video streams. So I thought I would share one of those tonight. This is a recipe for Lemon Coconut Impossible Pie!
So, what is an impossible pie? Glad you asked! The impossible pie first became popular in the 1970’s as a recipe printed on boxes of Bisquick, although the recipe itself dates back much earlier. Betty Crocker cookbooks point out that impossible pie’s were named so because they are impossibly easy to make since there is no need to create a crust. Early versions we’re coconut flavored showing the early southern origins of the original recipe.
Here’s what you’ll need to create this awesome custard pie!
2c. Whole milk
1c unsweetened coconut flakes
1/2c unsalted butter, melted
4 large eggs
1/2 lemon zested and juiced
1 tsp vanilla
1 container of whipped topping (optional)
Preheat the oven to 350°F and lightly grease a 9in. pie plate.
In a mixing bowl beat on medium speed the eggs and sugar until thickened. Add in melted butter, milk, lemon zest and vanilla. Once well mixed add the flour slowly mixing well.
Pour into the greased pan, bake 40-50minutes. Once the center is cooked completely but slightly wobbly remove from the I’ve and allow to cool completely. Once cooled refrigerate for at least 2 hours or overnight.
Serve with whipped topping or by itself. Enjoy!