Impossible Pie:...Impossibly Delicious

I got this recipe from my brother, who got it from our step-mom who got it from her mother, etc.
Both my brother, and I, have enjoyed it's coconutty goodness ever since. This pie is a custardy coconut dream. Mmm. It is yummy both warm, right out of the oven, or cold for breakfast the next morning. (If it lasts that long.)

It is also really ridiculously easy. All you really need are the simple ingredients (that most people probably already have on hand), a blender, pie pan, and oven to cook it in.

Impossible Pie
Makes one pie

Ingredients:
1 Cup Coconut
2 Cups Milk
4 Eggs
1/2 Cup Butter
2 Teaspoons Vanilla
3/4 Cup of Sugar
1/2 Cup of Flour


Directions:

1. Butter a deep 9 inch pie pan and sprinkle the bottom of pan with the coconut.
2. Blend the milk, eggs, butter, and vanilla together in blender.
3. Stir together sugar and flour, then add to mixture in blender.
4. Blend until smooth and then pour over coconut. Use a fork to push any floating coconut under the liquid all the way.
5. Place pie in unheated oven and turn oven to 350 degrees. Bake for 45 minutes.
   (After 45 min. it was still a little jiggly, so I turned off the oven, kept a close eye on it, and let it cool down a bit before pulling it out.)
6. Let cool before cutting. Enjoy!
   Refrigerate leftovers. (If there are any...)

Wet ingredients ready to be blended.

Sugar + flour mixed together. Now add to wet ingredients in blender.

Add flour mixture to wet ingredients, and blend away!

Ready to be poured onto coconut

Push floating coconut under the liquid with a fork

Keep pushing the floating coconut all the way down into the liquid until it is all submerged.

Ready to come out! Let cool a bit before moving so that it deflates and solidifies some.  *Notice strategically placed cookie sheet below pies to catch drips.

Golden goodness.

Look at the tantalizing miracle crust.

This is sooooo good cold the next day. In fact, I might actually prefer it cold. One of the amazing things about this pie is that after blending all the ingredients, pouring it over the coconut, and then baking it, a crust magically forms without any effort on your part. And a mighty tasty crust it is, too!

I doubled the recipe to make two pies, but make sure you have a blender that holds 9 cups before you start pouring all your ingredients in it. Also, place a baking sheet under the pie to catch drips so that they don't get all over the floor of your oven.

This pie would be perfect for a dessert pot luck, shower, and spring/summer holiday dinner.