In recent years, Impossible Burgers, sausages and chicken nuggets have gotten a lot of attention. But decades before the name was designated for plant-based meat substitutes, there was “Impossible Pie.”
I had heard of this dessert but never eaten it until my fiance Jim Diamond offered to make it for Easter weekend. Believed to have Amish origins, it’s called impossible because it makes its own crust, a feat dear to the hearts of home bakers who don’t enjoy making their own pie crust.
The basic recipe is simple, and the ingredients can vary according to the cook. Some call for as few as four ingredients, while others ask for up to eight. Either way, it’s a simple task to mix the ingredients in a buttered (or sprayed) pie plate, put it in the oven and let it do its job. As it bakes the ingredients separate into three layers: a bottom crust, custard filling in the middle, and coconut on top. Alternative recipes omit the coconut and add other flavorings such as cocoa, raspberry or lemon.
Impossible Pie is often considered a vintage recipe and its origins appear impossible to trace. It came into prominence in the 1970s when a coconut pie recipe appeared on boxes of Bisquick baking mix. Since then Bisquick has added its savory cheeseburger pie and chicken pot pie recipes which are almost as easy as the sweeter pies.
In addition to being easy to make, its popularity comes from the fact that it tastes good, as I learned this past weekend. It was a perfect finish for the holiday meal.
This version of the original recipe comes from thesouthernladycooks.com, which identifies it as coming from an older Mennonite cookbook. The authors have reduced the amount of sugar but say it is just as good.
4 eggs
¾ cup white granulated sugar
½ stick butter or 4 tablespoons, softened
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ cup all-purpose flour
2 cups milk
1 cup shredded coconut
1. Cream eggs, sugar, butter and vanilla with mixer.
2. Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
3. Spray a 10-inch deep-dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350-degree oven for 55 to 60 minutes until brown on top.
Notes: This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will slice better if you let it cool in the refrigerator before slicing.
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