Virginia’s Almost Impossible Coconut Pie
“Impossible” pies, which were popular in the 1960s, are made with Bisquick instead of pie crust. This recipe, from Mildred’s sister Virginia, isn’t authentically “impossible” because it doesn’t use Bisquick. Instead, the filling makes its own firmer layer of custard next to the pie plate as it bakes, forming a sort of crust. It’s simply perfect for the crust-shy baker. The coconut on top of this pie is nice and crunchy, providing a delightful contrast to the creamy custard.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly grease a pie plate with butter or cooking spray.
Step 2
Stir the eggs and milk together in a bowl, then stir in the sugar, flour, and coconut. Add the butter and vanilla and mix well.
Step 3
Pour into a 9-inch pie plate and bake for about 35 to 40 minutes, until set and golden brown. The filling should wobble very slightly in the center when the pan is jiggled. Custards continue to cook when taken out of the oven, so don’t overdo it. Cool on a wire rack for 1 hour before slicing. Serve at room temperature or chilled.
