Pi(e) Day

It is Pi(e) Day! Math is not my strong suit. But dessert is.

One of my favorite pies is the easiest, most ridiculously tasty pie on the planet. It’s impossible. In fact, it goes by the alias of Impossible Coconut Pie on zee internets.

But my love affair with this pie goes back. Waaaaay back. My mom has been making it forever. It’s not a traditional pie—there’s no laborious crust making and cajoling. There’s no crust at all! And you make it in the blender. Yes, the blender.

Dessert photography is not a strong suit, either. (It tastes really good. I promise!)

Dessert photography is not a strong suit, either. (It tastes really good. I promise!)

I get really excited when my mom pulls out the special pie plate with the cornflower blue doodad in the middle because I know that means custardy coconut goodness will soon be mine.

There are a quite a few recipes online. Half a billion in church cookbooks (we all know you didn't develop this recipe, ladies). My mom found hers on the backs of Bisquick and coconut packages in the 70s or 80s. They're essentially the same, but ours is something like this:

  • 2c milk (skim is always what we have, but I bet 2% or whole would rock)
  • ¾c white sugar
  • ½c Bisquick (or Pioneer or generic all-purpose baking mix)
  • 4 eggs
  • ½ stick of butter, softened (though my mom uses Parkay most of the time. WHY?)
  • 1t vanilla
  • 1 ½c sweetened coconut (or more if you’re me and like to load it up)

Preheat oven to 350 degrees.

Dump all ingredients (except the coconut) in the blender. Crack the eggs first, silly. Cover and blend on low for three minutes. That seems like a really long time. It is. But do it. Now would be a good time to grease the pie plate with the remnants of the butter on the wrapper. Yeah. Or you could use cooking spray. Whatever.

Pour all that goodness in a 9-in pie plate (cornflower blue doodad in the middle, optional). It will look weird and sorta bubbly and you'll think you've done something wrong. You haven't. Let it rest about five minutes. That seems like a really long time. It is. But do it.

Sprinkle the well-rested filling with coconut. Carry CAREFULLY to the oven. (This is when I should’ve recommended to set the pie plate on a cookie sheet before filling it with blended goodness.) Bake for 40 minutes or thereabouts. This is where it gets tricky because my mom’s oven is different from every other oven in the world. So just watch it. Jiggle it after about 30/35 minutes. You’ll know.

It’s impossible to mess up this pie. Unless you burn it. Or use salt instead of sugar. Or don’t like coconut.

So cut 3.14 servings of this for me. (It makes good, um, breakfast pie, when it’s cold and yummy out of the fridge the next morning.)