04 December 2014

Magical Coconut Pie


I've been cooking way too much lately. I needed a break, but I also needed a dessert. Something quick and easy, but "from scratch." So I'm going retro, baby! With Magical Coconut Pie. 

Anyone who grew up, or cooked, in the 1970s might remember Impossible Pies, so called because they formed their own crust (not really) while baking. They were made with Bisquick, which we never had in our house because my mother never used mixes of any kind. I still don't. 

So when I had some extra organic coconut on my hands and decided to whip one of these up, I needed to come up with a formula that did not contain the popular baking mix. No offense to the Bisquick people, but until they come up with an organic "whole" version, I'll just do my own thing.  

We were out of regular milk, so I used rice milk with a little heavy cream mixed in for a better approximation of milk. I seem to recall people used to mix up their Impossible Pies in a blender, but I go low-tech whenever possible so just used a whisk. 

This "pie" puffs way up while it's cooking and then shrinks down as it cools. If I wanted to end up with larger pieces, I would increase the quantities; but I like having it end up about 8 inches in diameter for daintier serving sizes.

What is your favorite quick and easy from-scratch dessert to make when you just don't have the time or energy to get too carried away?



Magical Coconut Pie 

(Makes one 9-inch pie, 8 servings) 

1/3 cup sugar
1/3 dip-and-sweep cup (1.66 ounces) unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsweetened shredded coconut
2 large eggs
4 tablespoons (2 ounces) unsalted butter, melted and cooled
1 1/2 cups milk
1 teaspoon vanilla extract

1 Preheat oven to 350 degrees. Spray a 9-inch glass pie plate with cooking spray. 

2 In medium bowl, whisk together sugar, flour, salt, baking powder and coconut. Add eggs, butter, milk and vanilla; whisk until thoroughly combined (I whisked vigorously for about 30 seconds). 

3 Pour into prepared pie plate. Bake at 350 degrees about 50 minutes, until golden brown and set. I actually cooked this one for 55 minutes; maybe the rice milk is more watery than milk. 

4 Let cool to room temperature before cutting and serving or refrigerating. 
Serve with some barely sweetened whipped cream.

40 comments:

Jacquelineand.... said...

Hmmm, my favourite would have to be caramel apple cake, but this looks really good!
The Great Scot's accent is still thick enough I have to offer translation services on occasion. =)

Bethany Carson said...

Mmm! That looks delicious! My favorite quick from-scratch desserts would be chocolate chip cookies (and bars) and peanut butter cookies (and bars).

Jean | Delightful Repast said...

I always get huge laughs when I imitate what my Scottish friend once said to me -- it's about the only thing I can say in a decent Scottish accent. And caramel, apple and cake -- three of my favorite words!

Jean | Delightful Repast said...

Thanks, Bethany! It would look even better if it hadn't been such a dark day -- great for me (I love rainy grey days) but way too dark for photography. I do love a good peanut butter cookie!

Cranberry Morning said...

Oh, Jean, I do love coconut! And I don't like Bisquick, so I'm glad you came up with this. The thing I like to make is a pumpkin pie from scratch. It's easy (only one crust, although I often make two pies at a time because it's still only one crust per pie!) I love making the crust, love fluting the crust, and it always smells delicious and looks like it's more difficult than it is. LOL

Jean | Delightful Repast said...

Judy, yes, I love making crust, too. And on a really busy day, one crust is a snap and pumpkin pie is just the quickest and easiest filling, isn't it?

Linda Kay said...

Well, really, one of my favorites is some plain Jello in a pretty serving flute with some whipped cream on top. Pretty easy and not so fattening!

Jean | Delightful Repast said...

Linda, I always liked the red flavors - strawberry, cherry, etc. And they would look pretty in the glass.

Angie Schneider said...

A break from cooking and baking during the holiday season? I don't see it's going to happen :-)))
I love anything with coconut and this pie looks utterly delicious and tempting, Jean.
Have a good day!
Angie

Jean | Delightful Repast said...

Thanks, Angie. I've always loved coconut, too. But my husband, he keeps saying he doesn't like it. And yet he had two pieces of this yesterday and a piece this morning after breakfast!

Joanne Wilson said...

That pie looks delicious, what a lovely way to use coconut.

Jean | Delightful Repast said...

Thanks, Joanne! And it just takes about 3 minutes to stir it up and pop it into the oven.

Thomas "Sully" Sullivan said...

My “quick and easy from-scratch dessert”? I just like to fall into a vat of warm chocolate I keep simmering in a cauldron in the basement. Well, I have to say you and Tom Edison should share something for prolific inventiveness. I admire your “Julia Child’s” adventurous approach. The premise, however, is a tough sell for my limited tastes. I do not like coconut (unless it is fresh in the shell or something fried onto shrimp). But if I DID like coconut, your spirited concoction would sell me…

Jean | Delightful Repast said...

Thanks, Sully! But you might be surprised. My dear husband has always said he doesn't like coconut, and yet he loved this. Go figure.

Bonnie said...

Yum! Coconut is a favorite of mine. I love making cookies when in a pinch, and I have a pound cake recipe I fall back on frequently. Have a wonderful week-end.

Jean | Delightful Repast said...

Thanks, Bonnie! I love pound cake, too.

David Dial said...

Quick and easy...and loaded with coconut flavor? You've got my attention now, Jean! This sounds delicious!

Jean | Delightful Repast said...

Thanks, David! It really is so quick and easy and good. Last night my husband wanted something sweet, didn't even have a cookie in the house, said I'd make this, he said "You're too tired, and you don't want to mess up the kitchen and make another bunch of dirty dishes." He was surprised that such a nice dessert only takes one bowl, one whisk, one pie plate!

Karen Lange said...

I will have to try this. I have coconut left over (from a sweet potato casserole I made for Thanksgiving) and was debating about what I should use it for. I think I found my answer! Thanks so much! :)

Jean | Delightful Repast said...

Karen, thanks! I can't believe how coconutty it is with just 1/2 cup, but that's all you need. Hope you like it as much as we do.

Lavender and Lime (http://tandysinclair.com) said...

I have a few friends who make this type of pie quite often but I have not yet tried it. Love the sound of your recipe :)

Jean | Delightful Repast said...

Thanks, Tandy! My recipe calls for a great deal less sugar than similar recipes. I always cut back on sugar as much as possible.

Brooks said...

Jean, while I grew up in the 70s, I don't recall the Impossible Pie era, nor do I remember seeing the convenience mix you spoke of in my home. But I do remember those 1-2-3 layered jello type desserts! My favorite quick dessert from scratch is a one-bowl brownie; mixes up fast with a minimum of ingredients, but makes a big, favorable impression. I'm intrigued by your recipe―it may appear on my table soon! Happy Holidays my friend.

Jean | Delightful Repast said...

Thanks, Brooks! I remember that 1-2-3 thing! For some reason, that was one convenience food my mother wanted to try. Funny, I don't even remember what flavor it was; but I still remember the glasses she put it in. And I seem to recall watching it as the layers formed. Blast from the past!

Doreen@househoneys said...

I grew up in the 70's (ok, maybe the 60's. Close enough) and I don't remember impossible pies, but coconut is my absolute FAVORITE thing to eat and this seems pretty easy to do. Pinning!

Jean | Delightful Repast said...

Thanks, Doreen! Much appreciated!

Michelle Nahom said...

That is a beautiful pie! Wish I had a slice now! Thanks for sharing it with us at Foodie Fridays! Pinning! Hope to see you at the party again tonight!

Jean | Delightful Repast said...

Michelle, thank you so much!

Sippity Sup said...

There is someone in my house who is mad for coconut(and it's me!). GREG

Jean | Delightful Repast said...

I think I might be becoming made for coconut, too, Greg! I could eat this every day.

~Lavender Dreamer~ said...

It's such a wonderful time to pull out those tried and true recipes and bake! Happy holidays, Diane

Jean | Delightful Repast said...

Thanks, Diane! And I hope you have a wonderful 2015 (doesn't that sound crazy!).

Doreen Pendgracs said...

This looks like a fantastic recipe. Thx for sharing, Jean.

Jean | Delightful Repast said...

Thanks, Doreen! And with just 2 teaspoons of sugar per serving, it's quite healthy!

Richard Sheppard said...

Jean you always manage to come up with delicious looking and sounding recipes! It's hard to resist them but since this is lower in sugar and flour, I may not have too! I think my wife will like this one with a scoop of ice cream.

Jean | Delightful Repast said...

Aaw, thanks, Richard! But, yes, no need to resist, with 2 teaspoons of sugar and flour per serving and all wholesome organic ingredients, it's health food!

Cynthia said...

I don't bake much but this sounds good. I will use unsweetened coconut and a just a few tablespoons of sugar. I remember these pies from the 70s and made a few of the savory ones myself! Thanks for the idea.

Jean | DelightfulRepast.com said...

Thanks, Cynthia. If I recall, those recipes called for sweetened coconut and crazy amounts of sugar. I know you'll find the unsweetened coconut and small amount of sugar plenty sweet enough.

michaelswoodcraft said...

looks and sounds delicious! I love a good coconut cream pie, banana cream pie but my favorite quick dessert to make is my chocolate chocolate chip cake!

Fist time visiting your site blog, you have lots of good recipes and pictures too!
Michael

Jean | DelightfulRepast.com said...

Michael, thank you so much! And I look forward to checking out your site.

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