JESSICA MCCALLA
RECIPES FOR everyday LIFE
from: The Index Card Series
Happy spring! I couldn’t think of a better time to share this next family recipe with you because it seems perfect for springtime with its light custard filling, subtle sweetness, and crunchy coconut topping. And it couldn’t be easier to make. Just eight ingredients and a blender is all you need AND BONUS, it makes its own crust while baking, making it quite impossible to mess up. Hence the name, I suppose!
This recipe comes from my father’s mother (sweet Grandma Frances – she loved to ask for hugs and always called me stubborn!), and I remember my dad always speaking fondly of this dessert, although I don’t recall ever having it myself, until now, when I stumbled across the old recipe card in my binder. I must have snatched it years ago from my mom’s stash but never actually got around to trying it. I’ll be honest, the first reaction during taste-testing was “interesting, okay”. It’s after the second and third and fourth bite where you think, “ah, yes, this is gooood” and then before you know it your plate is empty and you’re sad that it’s gone. But be sad no more! Because today I’m sharing the recipe so you can make it whenever your little heart desires.
Recipe Notes:
- If you prefer sweeter pies, you can substitute sweetened shredded coconut.
- The pie will rise during baking and look like it’s about to explode. Do not worry, this is completely normal and it will come back down after cooling.
- After the cooking time, it may look like the pie is not ready as it will be pretty jiggly in the center. Do not overcook trying to make it less jiggly – it will result in a thin custard layer. I promise the custard will set while it cools. (I made this mistake the first round of baking and while it still tasted great, a thicker, fluffier custard layer is the way to go!)
- Pairing this with some homemade whipped cream is recommended! Drop some heavy whipping cream in a bowl or stand mixer, add some sweetener of choice and beat until desired consistency is achieved. Or, you know, store bought totally works, too. Whichever you choose, dollop generously on top of pie and enjoy!
- I always try to get my two young boys to try my recipes so I can confidently declare if they are kid-approved, but I was not successful this time around. They aren’t crazy about coconut so it was a no-go. However, it is husband and friend approved!
Don’t forget, if you make it and love it, share it and tag me on Instagram @jessicamccalla to let me know! You can also comment below and let me know what you think! I can’t wait to see your creations.
xo, Jess
Grandma’s Impossible Pie
Equipment
- 1 blender
Ingredients
- ½ cup margarine I used I Can't Believe It's Not Butter Original
- 2 cups whole milk
- 2 tsp vanilla extract
- 1 cup granulated sugar
- 4 eggs
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 cup shredded coconut unsweetened
Instructions
- Preheat oven to 350°.
- Grease a 10-inch pie pan (deep dish is preferred) and dust lightly with flour.
- Place all ingredients in the blender and blend until well combined.
- Pour mix into pie pan and bake for 50-60 minutes until top of pie is lightly browned. If you have a shallow pie dish, place on baking sheet while baking to catch any drips.
- Let pie cool down on wire rack and then move to the refrigerator to chill and set until ready to serve. Pie is best served chilled with a dollop of whipped cream.
March 21, 2023
Grandma’s Impossible Pie
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