I always considered it an odd name for a pie to be the name Impossible Pie or Impossible Coconut Pie. It seems nobody knows where the name came from, but it might be because “impossible” to make this pastry. Or maybe it’s because the ingredients that are only mixed seem “impossible” to end up being like a 3 layer cake. I love my cakes and pies, so I’m always ready to make other cakes or pies. Such a chance I would never turn down. I have thus set my thinking cap and started researching as an adventurer that I am. Well, it was not long before I found out that this impossible pie is identical to the magic cake. The only difference is how you manufacture the ingredients. You simply put all of the components into a blender, mix them, but the batter on a baking dish, and voila for this impossible pie. You’ve got a magical cake or an impossible cake.
Make sure that the impossible custard pie is refrigerated after serving. If prepared to dish it up, make sure that you remove the chill for a while, as it will taste good when it is in the room. Before placing the coconut tarts in the fridge, cover them loosely with aluminum foil.
Preparation time: 10 minutes
Cooking time: 25 minutes
1/2 c Bisquick or gluten-free Bisquick (a cup of Bisquick can be substituted by a mix of one c of flour, 1½ tsp of baking powder, ½ tsp of salt, and 1 tbsp of oil or melted butter).
3/4 c sugar
2 c milk
1 c coconut, flaked
1 tsp vanilla
1 Tbsp butter softened
1. Mix all the ingredients in a 9-inch buttered pan. It lays in the coconut topping, crust, and custard.
2. Bake at 400 degrees for about 25-30 min or until the custard is set.
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