Recently, a reader from Chicago came across a recipe in a cookbook that she said “screamed Caker Cooking.”
Impossible Pie doesn’t just scream caker; it shatters the sound barrier. Cakers love it because a) it's easy to make and b) we like using blenders.
What makes Impossible Pie magical is that the ingredients separate while baking. The Bisquick sinks to form a crust, the eggs and milk make custard and the coconut rises to create a crunchy, golden-brown crust.
In fact, it’s “impossible” to screw up. Unless you’re Greek. Remember my friend from Caker Christmas who substituted Werther’s candies for butterscotch chips to make Peanut Butter Marshmallow Squares? (Click here and scroll to the bottom to see the photo). A few years back, she made Impossible Pie and, well, here's the picture.
Anyway, so long as you're not Greek, you'll have no problem making this pie.
Thanks to Godzilaw for submitting this recipe! If you’ve got a recipe you want to share, send it along to cakercooking at gmail dot com.
¼ cup butter, softened
4 eggs, beaten
¾ cup coconut
½ cup sugar
½ cup Bisquick
1 teaspoon vanilla
2 cups milk
Pinch of salt
Put all of above ingredients in a blender. Mix 1-2 minutes. Pour into well-greased pie pan. Bake at 350° for 40-45 minutes. Believe it or not, this pie makes its own pastry, filling and topping.
Note: If you really want to impress your guests with an "impossibly" memorable evening, I suggest serving Impossible Tuna Pie as your main before serving Impossible Pie for dessert. I guarantee your guests will never
Source: St. Anthony’s Manna