Retro Coconut Impossible Pie
User Reviews
5
Retro Coconut Impossible Pie
Description
The Retro Coconut Impossible Pie combines ingredients such as white sugar, baking mix, melted butter, milk, eggs, vanilla, and coconut flakes into a smooth batter that is poured into a greased pie plate. After allowing the mixture to settle, shredded coconut is sprinkled on top before baking at 350°F. The pie bakes until the top is golden brown and the center remains slightly jiggly, indicating a delicate custard structure.
Once out of the oven, the pie is cooled fully; like a souffle, it will deflate as it cools. The texture is soft and tender with a mildly sweet coconut flavor enhanced by a golden toasted topping. The combination of baking mix and eggs results in a dense, yet somewhat airy custard pie that holds together when sliced.
Serving at room temperature allows the flavors and texture to be fully appreciated. The pie can serve 6 to 8 people depending on portion size and works as a nostalgic dessert on its own or alongside simple accompaniments such as whipped cream.
The note mentions adding Saskatoon berries and blueberries as variations, which adds a fruity twist to the sweetness and texture if desired.
Ingredients
- 3/4 cup white sugar
- 1/2 cup baking mix Original Bisquick™ brand
- 1/4 cup butter melted, salted
- 2 cups milk
- 1 1/2 teaspoons vanilla
- 4 egg
- 1 cup coconut flakes flaked or shredded
Instructions
- Preheat your oven to 350°F. Grease a 10-inch pie plate.
- In medium bowl, mix together all ingredients except the coconut until smooth and blended.
- Pour into a greased 10″ pie plate. This will puff, so don’t fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.
- Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven.
- Bake for 35-45 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean.
- Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don’t panic if you notice shrinkage.
- Serve at room temperature for best results. Leftovers should be stored in the refrigerator. Serves 6-8, depending on serving size.
Notes
- Adding Saskatoon and blueberries to the pie creates a pleasant fruity variation.
- Chill leftovers to maintain freshness and serve at room temperature for best texture.
- This pie serves approximately 6 to 8 portions depending on slice size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 234mg | 10% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 395IU | 8% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
