Monday, January 23, 2017

Anna Sultana’s Coconut Cream Pie for the Family or Two / Bisquick™ Impossible Pie

Goodness! January is over half over.
It’s been one of those months. 
Yeah… THOSE months.
But, no matter what’s happening during the month, we all have to eat.
And a bit of dessert takes some of the rough edges off of the day.
Well, you knew it would.

About fifty years ago Bisquick™ included a recipe for Impossible Pie on the back of its box.
Bisquick™ is a baking mix that can be used for making biscuits, dumplings, pancakes and other meal staples.
It's handy for camping trips and in-a-rush meals.
Well, one of their cooks invented Impossible Pie, and it soon became quite popular.
The flour settles to a crust, the coconut makes a topping, and the centre is a custard.
You don’t have to make a crust and yet you can serve the family a pie! 
What’s not to love?


Ma wasn’t big on buying mixes.
To be honest, neither were most of her friends.
So, somebody came up with a recipe using flour instead of the mix.
Ma got the recipe and tweaked it.
Well, you knew she would.


Hints:

If you want to use the whole 14 ounce bag of coconut, do it.
If you think the mixture is too much for your pie plate, put some in a custard cup - or two - and bake along with the pie.
If you want a firmer texture, place the baked pie in the refrigerator for two hours.

You can pour the batter over stewed fruit, such as apples. 
Bake at 350º F for 45 minutes.


                        Coconut Cream Pie 

Grease and flour a 9 inch pie plate

Preheat oven to 350º F

Place in a blender
2 Cups milk
1 Cup shredded coconut
4 large eggs
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 Cup flour
1/2 Cup butter 
3/4 to 1 Cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
Mix well.
Pour batter into the prepared pie plate.
Bake for 45 to 60 minutes, until centre tests firm.

It's good warm or cold.
Cover and refrigerate leftover pie.


Want to make a dessert for two? It’s easy.
Grease 2 custard cups or an individual ramekin

Place in a blender
1/2 Cup milk
4 Tablespoons shredded coconut
1 large egg
1/4 teaspoon vanilla
1/4 teaspoon coconut extract (optional)
2 Tablespoons flour
2 Tablespoons butter 
4 Tablespoons sugar
dash salt
dash nutmeg
Pour into prepared custard cups or ramekin
Bake at 350º F for 50 minutes. 


If you’d like to make the original, using the mix, here it is:

1 Cup flaked or shredded coconut
3/4 Cup sugar
1/2 Cup Original Bisquick™ mix
1/4 Cup butter or margarine, softened
2 Cups milk
1 1/2 teaspoons vanilla
4 eggs

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the centre comes out clean. Cover and refrigerate any remaining pie.


About the sky this week, thanks to the folks at The Farmers' Almanac

January 23 - Castor and Pollux, the brightest stars of Gemini, the Twins are nearly overhead at around 11:30 p.m. local time.

January 25 - About 45 minutes before sunrise look very low to the southeast horizon for a narrow sliver of the waning crescent Moon. About 5° to its lower left will be Mercury. Binoculars will help pick both objects up against the brightening dawn sky.

January 27 - New Moon at 7:07 p.m. 

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