Virginia’s Almost Impossible Coconut Pie

Name: Virginia’s Almost Impossible Coconut Pie
Yield: makes one 9-inch pie
Ingredients: 2 eggs, lightly beaten; 1 cup milk; 1 cup sugar; 1/4 cup self-rising flour; 1 1/3 cups sweetened flaked coconut; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract

January 24, 2012

“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 notes

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