Magical Coconut Pie popped into my head the other day because I needed a quick and easy, but “from scratch,” dessert. I've been cooking way too much lately. Our favorite restaurants and takeaway places are going to forget who we are!
Unlike some of my historical foods that are hundreds of years old, this one is just “retro” or “vintage” since it’s from the 1970s. 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 several years ago when I had some extra organic coconut on my hands, I came up with my “from scratch,” organic version.
This "pie" puffs way up while it's cooking and then shrinks down as it cools. So I like to set it on a baking sheet “just in case.” Nobody wants to clean up a burnt-on mess from the bottom of their oven less than I do!
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? Of course, if you have more time you can make my Coconut Cream Pie.
Magical Coconut Pie
(Makes one 9.5-inch/24 cm deep-dish pie, 8 servings)1/2 to 3/4 cup (3.5 to 5.25 ounces/99 to 149 grams) sugar
1/2 dip-and-sweep cup (2.5 ounces/71 grams) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 cup unsweetened shredded coconut
3 large eggs
6 tablespoons (3 ounces/85 grams) unsalted butter, melted and slightly cooled
2 1/2 cups (20 fluid ounces/591 ml) milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon almond extract
1 Preheat oven to 350F/180C/Gas4. Spray a 9.5-inch/24 cm glass deep-dish pie plate with cooking spray. Set it on a baking sheet if you’re worried about oven spills.
Note: Don’t try to use a standard 9-inch pie plate; it will not hold this amount. For that size, you can make my original 9-inch Magical Coconut Pie.
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| I know, it looks like a Pyrex farm. I'm the Pyrex queen! |
2 In medium bowl (I use a 2-quart glass measure), whisk together sugar, flour, baking powder, salt and coconut. Add eggs, butter, milk and extracts; whisk until thoroughly combined (I whisked vigorously for about 30 seconds).
3 Pour into prepared pie plate. Bake about 45 to 50 minutes, until golden brown and set. If it has just a bit of a jiggle, it will firm up nicely as it cools.
4 Let cool to room temperature before cutting and serving or refrigerating. Serve with some barely sweetened whipped cream.
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Jean
I remember the impossible pies from the 70's very well, Jean. I have even made my own " Bisquick" mix. Your pie looks wonderful and we all need a quick and easy dessert. Thanks for sharing a favorite of yours. Happy Baking!
ReplyDeleteThanks, Kitty! And, I figure, a quick and easy homemade recipe might save a person with a craving from resorting to some store-bought junk.
ReplyDeleteAnything that looks like a lemon meringue pie but isn’t goes on my Indifferent List. That includes most cream pies. My proletariat appetites require that my taste buds for sugar be “bombed” with something sweet, while yours enjoy the virtue of subtlety. And then there’s the coconut paradox. Don’t know why some blends of coconut don’t appeal to me while others – fresh coconut, coconut shrimp – do. Again, probably because of a bad Peter Paul Mounds bar in my youth or the absence of enough sweetness. Bland custards and coconut are too nuanced for me. But, as always, your visuals deserve framing.
ReplyDeleteThis sounds awesome, I love anything coconut!! Pinning!!
ReplyDeleteCoconut rocks! What's not to love here!
ReplyDeleteThanks, Sully. I really do have a couple of lemon things coming down the pike--just for you!
ReplyDeleteThank you, Debbie. Pins and all social media shares are *much* appreciated!
ReplyDeleteJeanie, thanks. I'm a coconut fan, too. Mr Delightful will tell you he "doesn't like coconut," but he loves this and every other coconut thing I've ever made! Go figure.
ReplyDeleteIt looks delicious,I love coconuts!Hugs!
ReplyDeleteThank you, Maristella!
ReplyDeleteLemon Cake Pudding - from James Beard's American Cookery book (1972)
ReplyDelete"3 well beaten egg yolks
3 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1 tablespoon melted butter
6 tablespoons lemon juice
1 tablespoon grated lemon rind
1 1/4 cups milk
3 egg whites, stiffly beaten
Combine the egg yolks with the dry ingredients which have been sifted together. Add the melted butter, lemon juice, lemon rind and milk, and lastly fold in the stiffly beaten egg whites. Pour into a 2-quart baking dish and place in 350 degree oven for 40 minutes until firm. The trick of this pudding is that it separates into a sponge-like cake on top and the custard rests on the bottom. Very good served with whipped cream." (Copied word for word from the aforementioned cookbook.)
It probably took me as long to type that out as it takes to pull this together. Easy-peasy, light and a total crowd pleaser. I used to get requests for this if I had guests coming for dinner. Haven't made it in years, must have a go at it. I love anything lemon.
It is always nice to have a quickly and easily prepared dessert in our repertoire for last minute dinner parties.
ReplyDeleteGrace, sounds wonderful! I remember my mother doing a pudding like that back in the day! Thanks for typing it out for me.
ReplyDeleteThank you, Karen. Yes, I've been attempting to be more spontaneous in my entertaining!
ReplyDeleteI remember this kind of pudding from the 1970s very well indeed. They were the kind of pudding that everyone seemed to have a go at making back then. We didn't have Bisquick, though, we made them the hard (well, not really hard at all) way. I've never tried coconut and that does sound very fine indeed. I still sometimes make a lemon or chocolate version. The chocolate version was the first one I came across (probably in the very early 1970s) and was called the Debden pudding. I've been told that the name might be based on a Denver pudding rather than Debden (a place in Essex) or named after a Mr or Mrs Debden. But who knows?
ReplyDeleteI've never met a coconut pie that I didn't like!
ReplyDeletePhil, how interesting that even without the Bisquick product to sell, there was a similar recipe in England at the same time. I love delving into the history of recipes.
ReplyDeleteThanks, Margie. I'm with you! Goes so well with tea!
ReplyDeleteI've never come across a pie like this, and, based on what Phil said, it's not because I'm English. I'm really tempted to try this, although the quantities look like it might create a lot of pie for 2 people (one who's trying to limit calories and has not yet been able to bring herself to embark on intermittent fasting!).
ReplyDeleteI will pin this, definitely!
Pauline, it makes 8 regular sized servings and keeps well in the fridge for a few days, so it really isn't too much for two people. And I think you could probably slice and freeze half of it for another time. Pins (like all SM shares) are always greatly appreciated! TY.
ReplyDeleteJean, I remember the Impossible Pie from the 70's, but it's been years since I've made one. I'll bet my daughters would enjoy this retro dessert . . . maybe even this weekend! Thanks for this blast from the past!
ReplyDeleteCoconut has always been a favourite! This looks so inviting and beautiful, Jean.
ReplyDeleteYou can tell Sully that the only thing wrong with a Mounds bar was not a thick enough layer of dark chocolate on the outside. I too am huge fan of lemon almost anything, but I would give this pie a try because it sounds so incredibly easy! (Although I'm one who enjoys rolling out a crust). Thanks Jean!
ReplyDeleteCheryl, I like a good blast from the past every now and then! Hope the girls like it!
ReplyDeleteThanks, Angie. I like how the top gets all golden.
ReplyDeleteJudy, poor Sully, he doesn't like anything! :D I enjoy rolling out (and eating!) pie crust, too, Judy. But some days you just need a few shortcuts!
ReplyDeleteI am down for this, and for any dessert that is made from scratch and doesn’t use something hideous like Bisquick! I’ve never heard of this, and I wonder if it’s because I grew up in the Northeast? I’m going to give it a try as we both love coconut. What is my favorite go to easy desert for guests? Homemade cocoa… no one ever drinks cocoa anymore, and it’s such a treat for them at the table.
ReplyDeleteYou've definitely brought back memories with this post, Jean, and I'm so grateful for the reminder! Your Magical Coconut Pie looks delicious. I love that this is a 'from scratch' recipe and you don't use Bisquck. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you have had a lovely weekend!
ReplyDeleteSounds good, Jean. I like the way you categorise your baking, historical, and retro.Have you any more categories? I've not heard of baking being thought of in this way. Its great to be inventive. Tony
ReplyDeleteDavid, love your easy dessert idea of homemade cocoa! Can't wait to try it out on some guests!
ReplyDeleteThank you, April. I hope people don't get the impression I'm a food snob because of my no-mixes policy; it's mainly for health reasons--no additives, no bad fats, etc.
ReplyDeleteThanks, Tony. At first, I thought, No, no other categories. Then I thought of a third: When I make things my mother and grans made, I call that "heritage" baking or cooking.
ReplyDeleteCoconut can be yummy!
ReplyDeleteThanks for sharing your recipe.
All the best Jan
Thank you, Jan! Making another one tomorrow.
ReplyDeleteThis really does look incredibly easy and yummy! I'm going to print the recipe out and give it a try! My husband loves coconut and I'm sure he would love this! Thanks for sharing your tried and tested recipes!
ReplyDeleteMarilyn, thank you so much! Hope he likes it.
ReplyDeleteThat sounds delightful!
ReplyDeleteThank you, Penny!
ReplyDeleteSounds so delicious - my sister would love this as coconut pie is her favorite.
ReplyDeleteCarol, thank you so much.
ReplyDeleteOh, what a lovely pie! It sounds scrumptious, Jean. When I don't have a lot of time or energy for a dessert, {which is often these days} I remove my frozen apples, rhubarb, or blueberries from the freezer and make a crisp or crumble as some may call it. That's about as quick as I get. I'm late visiting because I was without my computer most of last week. Did I ever miss it too! I'm back now and trying to play catch up. Have a lovely day!
ReplyDeleteThanks, Sandi! I love it when I have fruit in the freezer ready to go into a quick crumble!
ReplyDeleteLove how simple and easy, yet amazing this pie looks!!! Yum! (:
ReplyDeleteNicolas, thank you! I made another one today and just had a piece with a cup of tea.
ReplyDeleteMy mom didn't like to bake much so I remember her making these "mix everything together" type desserts! Yours looks delicious! Thanks for sharing with us at The Blogger's Pit Stop! Roseann from This Autoimmune Life
ReplyDeleteThanks, Roseann! Yep, even people who don't really "bake" can make this!
ReplyDeleteI love this recipe for coconut pie! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
ReplyDeleteMiz Helen
Thank you, Miz Helen! So many good things to eat at Full Plate Thursday!
ReplyDeleteummm...I love coconut and this sounds so good. I want to make it and take to our new home fellowship gathering. They will love me forever.
ReplyDeleteI too remember the Bisquick Impossible pie....
Thanks, BJ! I hope they will love it--I *know* they will love *you*!
ReplyDeleteThis DOES look quick and easy! And really full of flavor. Nice creation -- thanks.
ReplyDeleteThanks, John. Mr Delightful loves it.
ReplyDeleteMmmm I love coconut but I don't think I've had this dessert before. My quick go-to dessert is Eton Mess! #blogcrush
ReplyDeleteThanks, Lucy. Mmmmm, I love Eton Mess, too!
ReplyDeleteI love coconut and one of my favorite recipes to make at home is a Keto style Almond Joy. I also love coconut cream pie. This recipe sounds delicious and thanks for linking up with us at #OMHGWW!
ReplyDeleteThanks, Alice. I'm not much of a candy eater, but I'm going to check out that keto-style Almond Joy!
ReplyDeleteI don't remember imposssible pie. We did use Bisquick. This looks good and worth a try! Thanks, Jean!
ReplyDeleteThanks, Sue. I hope you like it. It's a pretty wholesome, not too sugary dessert.
ReplyDeleteJean,
ReplyDeleteThanks so much for taking the time to visit and also for leaving such sweet comments!!
Hugs,
Deb
My pleasure, Debbie!
ReplyDeleteJean
ReplyDeleteI wish I could concentrate on these, "fancy" recipes. I would use the knife to slice the peppers and onions for my American goulash.
Steve Cook
Thanks, Steve. And I'm going to try to copy this comment over to the knife giveaway post.
ReplyDelete