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Friday, June 17, 2016

Diggin the Impossible

I have been doing any and everything to use all the blooming eggs I bought on sale.  I can relax a little bit because I am now down to my last dozen, but this past week has been filled with recipes calling for eggs.

As a rule I do not like to spend a lot of time prepping or even cooking, even though I love to cook. I truly prefer to cook fast, easy, tasty food, so after I made the bacon and cheese impossible pie the other day (Which, not only used 4 eggs, but was fast easy and only required a bowl, whisk and a pie pan to be done. My kind of meal!) I decided I would try a few more of the impossible varieties. As of tonight I have made 2 savory and 2 sweet pies.

TheHub has been dessert crazed lately so Monday I made the egg custard impossible pie.  It must have been pretty good because over half was gone before bedtime and the next morning I think he even had a slice for breakfast.  Well tonight I was having a skimpy supper so I padded the meal with yet another version of the pie.  This time I made coconut impossible pie, and once again, half is gone.

Coconut Impossible Pie


3/4 cup sugar
4 eggs
1/2 cup Bisquick (I use the homemade version found here)
1/4 cup butter, softened
2 cups milk
1 1/2 teaspoon vanilla (I did use rum vanilla extract just for a little different flavor)
1 cup flaked coconut

Put the eggs, sugar, Bisquick and very soft butter in a bowl.  Whisk well until everything is well combined,  Slowly add the milk and vanilla and whisk again until smooth.  Stir in the coconut and pour into a greased 9 inch pie pan, which is in the center of a baking sheet. (jelly roll types work best in case there is a slight spill while putting it in the oven)  Let it rest for about 10 minutes then pop it into a 350 degree oven.  Bake for 40 minutes or until a knife inserted into the center of the pie comes out clean.  Let it cool at least 15 minutes, then slice and eat.

Though he said nothing I am guessing THeHub liked this very much since he had 3 slices. (Like I said tonight was a skimpy supper) I had a piece (OK so I am extending sugar week by a few days) and it was very good. To be honest the crust is not like a coconut pie made in a traditional pie crust would be, but it is still very good, with a custardy center and that lovely coconut throughout.
(And lets be honest, somethings are not worth the additional time for a routine everyday dessert, right?)

I would recommend this highly, especially if you want something quick, easy and need to pad a meal.
Try it, you might like it.  Now I am wondering how it would be with pineapple?

17 comments:

  1. I am so not letting my partner see this. Desserts (particularly one made by me) are rare here. Very rare.
    Pineapple and milk can be an uncomfortable mixture. Let us know how it goes.

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    1. I love pineapple ice cream, so milk and pineapple works for me. Exbf hates bananas and banana pudding, so sometimes I put pineapple in the pudding. We both love the creamy pudding, vanilla wafers and pineapple.

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    2. I am down to a manageable number of eggs so I don't have to experiment with pineapple custard!

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  2. I love this so much that I cannot make it because I will eat the whole thing in one day. :-P

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    1. I actually threw the other half away. (Not because wanted to. I stuck it in the microwave after dinner and forgot about it. Bummer!

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  3. I would like one of those pies right now. When I had a skimpy supper (low carbs, low fat), those are the nights I would make a dessert. Now, dessert can be dinner.

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  4. if you substitute the milk for coconut milk it would definitely work with pineapple.

    i love coconut impossible pie, havent had it in many years

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    1. Had not thought of coconut milk but you might be on to something there!

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  5. I freeze eggs when I have an excess from hens. I break two eggs in a medium bowl, whisk and put in a 2 oz ball jar. I break five eggs, whisk and put into a larger Ball jar. Put on a used lid and ring and freeze. They work fine for scrambling or for baking.

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    1. I tried freezing them before but was told to add salt. I thought the eggs turned out "grainy" after defrosting. I will try again sans salt.

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  6. My MIL use to make Impossible Pumpkin pie....in fact it was the ONLY sort of pumpkin pie I ever knew her to make. And I can't stand that version of Impossible Pie!
    But your photo and the fact I "heart" coconut got to me and I made this coconut one on Sunday. Even though my Daughter deemed it not sweet enough(I guess she was expecting coconut custard)she ate 2 slices. lolz
    I thought it was plenty sweet and it disappeared fast between 5 adults living here.
    Thanks for posting it.....I think. Everyone is already asking when I will make another one. ;-)

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    1. It was sweet enough for us, but I did use sweetened coconut. I think I am going to regret making it because it is too easy to whip up. Glad it was a success there too.

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  7. Good thing eggs are so versatile! We always had chickens when I was a kid (and I had to go put my hand under all the chicken bums to collect the eggs :( ) and my mother of course had dozens of ways to use them. We had an old beat up omelette pan that got used almost every day by somebody. If you didn't like what was for supper then you got out the omelette pan and made your own dinner!

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    1. Your mom was very smart! I don't get the short order dinner moms who cater to everyone's wants.

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