When I say easy, it’s really easy. Just mix all the ingredients listed below, put them in a baking dish and go have a cup of tea while you wait for the impossible pie to bake.
When the impossible pie is ready, you will notice that it has formed a crust on the top and also a kind of dough crust on the vase, looking like a pie crust, but as you know, we didn’t use pie crust in the recipe. So it must be impossible, right? See for yourself!
This impossible pie has the texture of a baked egg cream. Smooth, creamy and simply delicious. The top of the impossible pie has a slightly rough crust texture. What happens during baking is that the coconut flakes rise to the surface of the pie, resulting in a slightly textured top. For the base of the pie, the almost pastry-like appearance is due to the fact that as the egg cream bakes, it naturally forms a layer on the base where the temperature is higher due to contact with the pan and the oven shelf. So you get a sort of magic pie with a pastry crust and a top, but no!
2 cups milk
1 cup shredded coconut
1 teaspoon vanilla extract
1/2 cup all-purpose flour
7 tablespoons butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Place milk, coconut, eggs, vanilla, flour, butter and sugar in a bowl.
sugar in a bowl and mix WELL.
Pour into greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut on top.
Bake at 350 degrees for 45 minutes.
Remove from oven and let cool. Refrigerate until thoroughly chilled.
Grab a fork and run because it won’t be long now!