Anytime Mr. Punky Jane shows me a recipe and says, "Hey, we need to try this" I'm excited to give it a go.
This one, while technically not a "pie" by my definition, was a super simple recipe to whip up, and it's pretty tasty if you're a coconut lover.
Impossible Pie
1 stick unsalted butter, melted, plus more for greasing
1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour
2 cups sweetened shredded coconut
2 cups milk
Preheat the oven to 350° and butter two 9-inch glass pie plates.
In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.
MAKE AHEAD...the pies can be refrigerated overnight. Return them to room temperature before serving.
Now I got a little nervous as they were baking. The tops were getting a little too brown, so I pulled them from the oven early. Next time, I'll cover with foil instead...they needed that extra few minutes in the oven to let that bottom 'crust' form a little more.
I'm going to try it again and sprinkle a few dark chocolate chips into the mix...I think it might just taste like a Mounds Bar. We'll see.
Enjoy!
Original recipe: http://www.foodandwine.com/recipes/impossible-pie
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