Thursday, May 26, 2011

Impossible Coconut Pie

My search for the perfect coconut custard pie has ended. I have found THE ONE. I've searched online and in my cookbooks for days looking for the right recipe with great reviews and I'll be honest I had chosen another one, but I forgot my printout at work and since The Kid was on my computer when I was ready to make this last night I did another search from my phone and this was the first recipe that came up in my search.

This is IMPOSSIBLE to screw up and totally, unbelievably easy and amazing.

This turned out wonderful and I'll admit.. I had a bite this morning before I ran out of the house like a maniac at 6:30 to get the kid to his regents review class. (my poor kid, he's so not a morning person and we're both glad this is the last morning of this craziness of having to be at school an hour early). Oh, and yea, this totally tastes best cold so if you can manage not to tear into it after taking it out of the oven, do it. It was good last night after I let it cool, but it was even more amazing this morning when I took a tiny forkful.

(Camera phone pic, will post better pic later)
The Impossible Pie from Gourmet Jack

4 eggs
2 cups cold milk
¾ cup sugar
½ cup all purpose flour
¼ cup butter
dash salt
1 tsp vanilla extract
1 cup shredded coconut (sweetened or not – your choice)

Heat the oven to 350┬║ degrees. Prepare a well-greased 10″ Pyrex pie dish.

*I don't have a Pyrex pie dish and I did this in a disposable aluminum pan and it came out great

Put all ingredients in blender, blend at high speed for the count of 10, then turn off blender and pour mixture into the prepared pie plate

Bake for 40 minutes or until edges are brown. Cool (in dish) on wire rack. Makes 8 servings.