This pie is another of family favorites. My mother always called it “Impossible Pie,” and I now understand why! It really is embarassingly easy, and now that I make it gluten-free and dairy-free too, it seems so easy and delicious that it must be impossible … but I promise that it is possible!
We typically serve this pie at Easter, which only reminds us of how much we love the recipe, thereby causing us to crave it every month thereafter, until we are ultimately distracted by some other series of desserts (often, not until Christmas cookies!), only to revisit the recipe a few short months later, and to be reminded of how much we love it … anyway, you get the picture.
It truly is one of my springtime favorites because it is so quick and easy – I mean, what could be easier than a crustless pie? And don’t for a minute think that you can’t enjoy a custard pie because you avoid dairy; with this recipe, you have no such worries! Wonderful hot out of the oven, cold, or even room temperature, I recommend doubling the recipe, because one pie is never enough!
- 1 1/2-2 cups flaked coconut (sweetened or unsweetened, to your taste)
- 2 cups milk (dairy or nondairy – coconut milk is the obvious, but not required, choice)
- 4 large eggs
- 1 1/2 cups granulated cane sugar
- 1/2 cup Jules Gluten Free™ All Purpose Flour
- 1 teaspoon vanilla extract, gluten-free
- 8 tablespoons butter or nondairy alternative, melted (I use Earth Balance® Buttery Sticks)
Preheat oven to 350ºF.
Pour coconut into a small bowl. Add milk/”milk” to soak, and set aside for at least 10 minutes.
Beat eggs and sugar then add all the other ingredients slowly. Add the soaked coconut and pour into an oiled pie plate or 4–6 ramekins. This pie rises when cooking, then shrinks as it cools; therefore, use caution not to overfill the pans. I recommend leaving at least an inch clearance to allow for the pie to rise. Consequently, you may find that you have extra pie batter and need to use an additional baking pan.
Bake for 50–60 minutes (approximately 30–40 minutes for ramekins), or until the edges are lightly browned and the middle is no longer jiggly.
(See how easy that was?!)
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!