This Impossible Pie recipe is the easiest pie you’ll ever make. There’s no crust, you whiz all the ingredients together in a blender, then pour it into a pie dish and bake. The results are a smooth, creamy filling of a baked egg and coconut custard, and a kind of puff pastry-like crust at the bottom, and a crusty coconut topping on top. No kidding, it’s kind of like magic!
2 cups almond (or other milk)
4 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. table salt
2 TBs. lemon juice
1/2 tsp. lemon paste extract
1 cup shredded coconut
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Grease a deep 9-inch pie pan.
Combine all of the ingredients in a blender and process until blended. Pour into the prepared pie dish. Bake until center is firm and the top is golden brown, about 1 hour. The venter will have a slight wobble to the center, which will set as it cools.
Set the pie on a wire rack and let cool completely. Refrigerate for 8 hours or overnight. when ready to serve, dust with confectioners’ sugar, cut into wedges and serve.
Keywords: impossible pie