Things are kind of quiet here on the Island. I’ve been quarantined for a while now and activities are starting to wear thin. I was back to mom’s recipe box today when I found this gem. Impossible Pies were a really big deal in the 70’s. You could do quiche or sweet pie or more. This is one mom cut out of Better Homes and Gardens magazine. I have one from the side of a Bisquick box. Like I said, they were everywhere. But it’s like everything else. Things change and trendy recipes fall out of favor. I can’t tell you why.
It was kind of weird throwing everything into a bowl, stirring it up, putting it in a pie pan and baking it. That was all it took to have pie. Is it any wonder why I’m a lazy butt? It’s the age I grew up in. It’s worth a try though since everything is so quiet right now. It certainly couldn’t be any easier. I do think I’ll be trying the quiche ever so soon.
3/4 cup white granulated sugar
1/2 stick butter or 4 tablespoons, softened
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
2 cups milk
1 cup shredded coconut
Cream eggs, sugar, butter and vanilla with mixer. Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon. Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top. This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will grow while baking and sink a bit while cooling
* From the Recipe Box:
Now you know I’m not going to be putting nutmeg in my pie, so you have to make that decision. I think it’s just fine without it.
It tastes ever so much better with whip cream per the family.
and remember what Meredith Marple said: The very idea that you’re too kind, too sensitive, too emotional, too enthusiastic, too loving is bat-shit preposterous. Big kiss, Lynn