We’ve done it again. We are making the impossible possible! Our impossible coconut pie recipe is anything but, in fact, it is super easy. A three-layered coconut sponge topped with golden toasted coconut? Amazing. In this recipe, we’ll tell you everything that you’ll need to know to make it and have a run through some handy hints to give you a perfect result.
How to Make Impossible Coconut Pie
Right, let’s talk about the name as you are bound to be wondering. It’s called ‘impossible’ coconut pie because you put the mixture in to bake in one lump and it comes out neatly separated into different layers. Impressive eh?
The bottom layer forms a soft and floury crust. The center of the pie is all soft and light. The top of the pie toasts in the oven until it is a deep golden brown. Does that sound delicious? Yeah, we thought so too!
There are various ways to mix up the ‘batter’ Some people use a blender or mixer. We hate washing up, so we use a large bowl and a whisk. The extra effort is well worth it.
When it comes to the technique, we aren’t going to go into too many details. It should really be called ‘easy coconut pie’. It literally is a case of mixing all of your ingredients together, pouring it into a pie dish, and baking for the required time. Sounds simple right? Well, it’s certainly not impossible.
Ok, so let’s roll up our sleeves and get down to business.
Tips and Tricks
We like to make out impossible coconut pie with a bowl and whisk. Yep, it’s easier that way. If you are looking to use a blender, you have to do an extra step. Part of the texture of our homemade coconut pie comes from dried coconut. If you blend this, you’ll end up with coconut power, so you have to add and mix this at the end.
We use white sugar to sweeten our recipe, but don’t worry if you are out of white sugar. You can use honey or brown sugar in the place of sugar. Honey and coconut pie? Sounds pretty good to us!
As with all good cakes, there is a fair bit of butter in this coconut pie recipe. The key to a light and fluffy cake is to use softened butter. So plan ahead. Just leave your stick of butter out for an hour before making. Ideally, you want it to be around room temperature, plus it makes the mixing so much easier.
For the impossible pie to work, the ingredients all need to be at a uniform temperature. This includes the milk, so be sure to leave the milk out too when it comes time to warm the butter. The same is true of the eggs.
If you are trying to cut down on lactose, you can make this recipe using various kinds of milk. It will work and taste just the same. We occasionally make this with unsweetened coconut milk because you know… coconuts.
We use sweetened dried coconut flakes for the bulk of this recipe. However, it can sometimes be hard to find. If you can’t get your hands on any, regular dried coconut flakes are just as good. Just add an extra spoonful of sugar to the recipe to make up for the lack of sweetness.
It can be hard to know when your pie is ready. Bake for the allotted time, and then insert a toothpick into the center of the pie. The toothpick should come out clean. If it doesn’t, bake your pie for a further 10 minutes and repeat the process until your cocktail stick or skewer comes out clean.
Well, considering that it’s called ‘impossible coconut pie’, we didn’t think that was too difficult. How did you find it? We especially love serving this with a large dollop of custard and have even been known to have the odd slice for breakfast. Get the oven up to temperature, and the rest is easy. We hope you enjoyed our recipe.