Impossible Pie
All the ingredients are mixed together and poured into a pie tin. When it cooks it forms its own crust with filling. This has a coconut vanilla taste like a coconut cream pie.
All the ingredients are mixed together and poured into a pie tin. When it cooks it forms its own crust with filling. This has a coconut vanilla taste like a coconut cream pie.
- Carbohydrate 12.3039170459268 g
- Cholesterol 129.563125018153 mg
- Fat 19.11761773278 g
- Fiber 1.44798628346881 g
- Protein 5.99486787240936 g
- Saturated Fat 12.0921188014768 g
- Serving Size 1 1 Serving (128g)
- Sodium 138.868573217207 mg
- Sugar 10.855930762458 g
- Trans Fat 1.64065026420565 g
- Calories 242 calories
Step-by-step
- Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
- Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
- Bake at 350 F degrees for 45 minutes.
Unlike a traditional double-crust pastry requiring distinct dough-rolling steps, this preparation relies on a single blended batter that reorganizes itself during baking. Chemistry drives this transformation. Heavier flour and shredded coconut particles settle toward the bottom of the greased pie plate while lower-density fats and proteins rise, naturally establishing distinct crust and filling layers inside a 350 F oven.
The Role of Starch and Protein
Wheat flour provides the essential gluten network and starch granules required to bind the liquid dairy and eggs. Eggs coagulate as thermal energy increases, transforming a fluid mixture into a firm custard. Blending thoroughly aerates the batter, encouraging the coconut to distribute evenly before gravity separates the components during the initial twenty minutes of baking.
Baking Parameters and Success
Greasing and flouring the pie plate thoroughly prevents the bottom layer from adhering to the ceramic or glass surface. Bake the pie for 45 minutes, monitoring for a lightly golden surface and a set center that yields slightly to gentle pressure without liquid movement.
