coconut impossible pie

when i first saw this recipe, i have to say i was intrigued. impossible pie?! try me!

that and the fact that i would eat a shingle if there was enough coconut on it, meant i had to give it a whirl.

the recipe calls for bisquick and sounds so totally retro that i had to do a little research. turns out, when my mom was a young bride in the ’70s, she had an impossible pie in her repertoire – a zuccini and cheese impossible pie. and the new mrs. b apparently made bacon impossible pies as a child, as well (by now we’re in the ’80s).

moreover, bisquick still promotes recipes for impossible pies on their website (of every flavor! shrimp! cheeseburger! french apple! taco! 45 in all!) but some p.r. guy must have told them that “impossibly easy pie” sells better. has our country completely lost its sense of irony?!

because how much easier can you get? one bowl, eight ingredients…

start by dumping everything into a medium bowl: 2 eggs (beaten), 3/4 cup sugar, 3 tablespoons melted butter, 1 teaspoon vanilla, 1 cup milk, 5 tablespoons bisquick, 1 cup sweetened flaked coconut and half a teaspoon of salt. mix well.

then pour it into your buttered 9-inch glass pie plate.

talk about easy… i even baked it in the toaster oven! (350 degrees for 30 minutes)

the original recipe wants you to then throw your pie under the broiler now for 5 minutes to brown the top, but i think the toaster totally took care of that for me, don’t you?

the poster of this recipe swore the pie would make its own crust. now, maybe i did something wrong… or maybe my definition of crust is different than her’s… but i would describe the result more as a thick coconut custard than a pie with a crust.

needless to say, whichever way you slice it, it was very very tasty (with a pleasing browned, chewy top like a giant macaroon) and even a guy who doesn’t like sweets had seconds!

[editor’s note: this recipe was adapted from tasty kitchen.]