Impossible Coconut Pie vs. Recipe Tutorial
[HD VIDEO, PHOTOS & IMAGES]
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Impossible Coconut Pie. I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is "impossibly" easy to make. Or maybe it's because it seems "impossible" how a bunch of ingredients that are just mixed together can end up as a three layer pie.
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WATCH HOW TO MAKE Impossible Coconut Pie Recipe Demonstration - Joyofbaking.com
Serves 8 to 10 people.
Ingredients:
4 large eggs, at room temperature
1 cup (200 grams) granulated white sugar
1/2 cup (65 grams) all purpose flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon (1 gram) baking powder
1/2 cup (113 grams) butter, melted and cooled to room temperature
2 cups (480 ml) whole (full fat) milk, at room temperature
2 teaspoons (8 grams) pure vanilla extract
1 1/4 cups (125 grams) shredded or flaked sweetened dried coconut
Directions:
Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick cooking spray, a 10 inch (25 cm) pie pan that is about 2 inches (5 cm) deep.
Place all the ingredients, except the dried coconut, in your blender or food processor and process until well combined. Then stir in the coconut. (You can also do this by hand. In a large bowl whisk the eggs. Then, one by one, whisk in the rest of the ingredients.)
Pour the batter into your prepared pie pan and bake for about 55 - 60 minutes or until the top is golden brown and a toothpick inserted into the center of the pie comes out clean. If you gently shake the pan the pie will be set. Remove from oven and place on a wire rack until cool. Can be served warm, at room temperature, or cold. Leftovers can be covered and stored for a day or two. Although you will notice that the coconut topping does soften after being stored.
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Video Transcripts
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Impossible Coconut Pie. I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is "impossibly" easy to make. Or maybe it's because it seems "impossible" how a bunch of ingredients that are just mixed together can end up as a three layer pie.
Ingredients:
4 large eggs, at room temperature
1 cup (200 grams) granulated white sugar
1/2 cup (65 grams) all purpose flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon (1 gram) baking powder
1/2 cup (113 grams) butter, melted and cooled to room temperature
2 cups (480 ml) whole (full fat) milk, at room temperature
2 teaspoons (8 grams) pure vanilla extract
1 1/4 cups (125 grams) shredded or flaked sweetened dried coconut
Directions:
Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick cooking spray, a 10 inch (25 cm) pie pan that is about 2 inches (5 cm) deep.
Place all the ingredients, except the dried coconut, in your blender or food processor and process until well combined. Then stir in the coconut. (You can also do this by hand. In a large bowl whisk the eggs. Then, one by one, whisk in the rest of the ingredients.)
Pour the batter into your prepared pie pan and bake for about 55 - 60 minutes or until the top is golden brown and a toothpick inserted into the center of the pie comes out clean. If you gently shake the pan the pie will be set. Remove from oven and place on a wire rack until cool. Can be served warm, at room temperature, or cold. Leftovers can be covered and stored for a day or two. Although you will notice that the coconut topping does soften after being stored.
0:01didn't
0:10hi I'm Stephanie George King George baking dot com
0:14today we're going to make it impossible pie or maybe you know it is impossible
0:18coconut pie and this is what it looks like it's a three-layer pie
0:23it has a layer on top toasted coconut underneath that
0:27is a custard like feeling and then on the bottom you have a bit about
0:31a bit across so I'm the first thing you need to do
0:35is to preheat your oven to 350 degrees Fahrenheit which is a 180 degree Celsius
0:41and you will need a 10-inch its 25 centimeter
0:45I'm pie pan you can use metal like I'm doing here
0:49or you could use the glass tried to use a pan that
0:52this one's a almost two inches deep which spoke five centimeters
0:57and then we want to either bader the pan
1:01or you could just break between those non-stick sprays I'm actually
1:04because the recipe calls for some melted butter I'm actually just going to use a
1:08little about
1:09to brush my peen and so
1:12have a pastry brush easy way to do that
1:16hacked
1:20okay so nap this hi
1:23seems to have originated in the seventies
1:26at least that's one you know my mom used always made it
1:30start to make it and how it got its name
1:33known seems to know some people say it's because this is impossibly easy to make
1:39and some people say its that because
1:42its kinda impossible how you can make such a simple batter
1:46when you put it in the oven you get three layers either way
1:49doesn't really matter to me all I know is it's really easy to make and it
1:53tastes great
1:54so nice combo there so
1:58I you can make this in a blender
2:01you can make it in a food processor you couldn't make it by hand whatever you
2:06have so you will need to start
2:084 large eggs have those at room temperature and I am just coming to
2:13down all these ingredients
2:15in my food processor and 1 cup to underground
2:19up granulated white sugar half a cup 65 grams
2:25I all-purpose flour really know that's plain flour
2:28I'm going dad quarter teaspoon
2:311 which is one gram a baking powder
2:35given that a variety and for salt
2:39corder teaspoon one gram are
2:42flavoring I'm going to add I like I'm
2:46especially the custard filling out like a nice strong vanilla flavor so
2:50I'm adding 2 teaspoons eight grams of pure vanilla extract
2:54it cut that back to get have another flavoring idk you want
2:57then arm we have half a cup 113 grams
3:01melted butter so melted and then let it cool down to room temperature
3:06you can use salted unsalted if you use salted then it probably vote that
3:11quarter teaspoon salt and
3:17lastly for now I'm going to add
3:20two cops for her native milliliters a
3:23I'm using no a whole male full-fat milk
3:27you probably could use a reduced fat because you get back custard filling
3:31in Center you air
3:35the using a full fat milk adds a little bit richness
3:38now if you're doing this by hand
3:41with the where we have covered with my a tax break them up and then just
3:45at each ingredient my mom just keep whisking
3:48until so when I'm just gonna do is planned this
3:52altogether
4:04and that is it I do have that final ingredient
4:07because it is a coconut pie I'm going to add
4:11one and a quarter cup switches a 125 grams of dried
4:15coconut you can use shredded or flaked
4:18I'm using sweetened you could
4:22a use unsweetened if you would prefer
4:25and I don't have this when I'm blending because I'd
4:28I'm using now I'm I don't want that the
4:31to break up the coconut too much I'm using the flakes I kinda like the bigger
4:35pieces so
4:36I was gonna have that poll said very quickly
4:39and
4:43that isn't you know I was thinking about this recipe
4:47when my mom always made it was back in the seventies she use
4:51just you know regular house now and
4:55I was thinking nowadays because you could buy coconut milk so readily in
5:00most grocery stores
5:01was thinking you know if you want you could try adding you know maybe
5:05part coconut milk the unsweetened coconut milk apart just regular mail
5:10were be worth a try so now it just step or this
5:14rate into a current playing
5:17and we're gonna bake it this really cool part
5:21as it bakes the flower drops to the bottom
5:25all forms a crust you got all the other ingredients and center
5:30giving us the custard and the coconut rises to the top and gives you that
5:34really nice crispy crust so I
5:37I find in my oven everyone's
5:41I was a little different I find it between 55 and 60 minutes
5:45what you're looking for it's going to be golden brown
5:48and firm so if I go when I come to shake the pan
5:52it will you know be firm and if you want you can take a
5:56sure night just put into the century will come out clean
6:25okay her possible pi is now done
6:28now look nice beautiful golden brown
6:32crust and if you put a a like a
6:35night for even a toothpick into the center you know come out clean
6:39in if you can see on the wing suit is giggles
6:43it for center is set
6:46just a little bit and give to it so now what we want to do
6:51put her on a wire rack let it cool
6:54you will notice as it cools a kind have don't think a little
6:58thats perfectly normal and so I'd let it cool it's like a half hour after hour
7:03before serving
7:05when we come back we will try apiece my impossible pie
7:09has cool too like but lukewarm that's how I like best
7:14so we'll come to Pete's and as you can see it did sink
7:18a little up perfectly normal
7:21up
7:26up
7:32more know that
7:36first piece is always the hardest one to get out
7:39I'll see how well I came here
7:42what
7:47pretty good so there we have it that
7:50ok still little star
7:55so what we have is a
7:59bottom crust we have that night saw
8:02custard like feeling and then by favorite part
8:06the coconut on top it's kinda
8:10like the first day you make it it's kinda really crisp and crunchy
8:14favorite and now you can
8:17service just playing made with fruit
8:20for my favorite dollop of whipped cream
8:24cream always goes with everything
8:27I think crane
8:31crying
8:36up
8:41the pie still like a little warm perfect
8:45go that nice bottom crust I'll
8:48look the filling nice custard filling
8:51with I think just a writer a amount I've been a lot to add to it
8:56and then of course that top work it's all crispy
8:59and crunchy sweet coconut player I'm
9:03for at the how little work it is
9:07Jr a really great tasting desert so try it
9:11and until next time i'm stephanie to work enjoy baking dot com
Via: Joy of Baking.com
0:10hi I'm Stephanie George King George baking dot com
0:14today we're going to make it impossible pie or maybe you know it is impossible
0:18coconut pie and this is what it looks like it's a three-layer pie
0:23it has a layer on top toasted coconut underneath that
0:27is a custard like feeling and then on the bottom you have a bit about
0:31a bit across so I'm the first thing you need to do
0:35is to preheat your oven to 350 degrees Fahrenheit which is a 180 degree Celsius
0:41and you will need a 10-inch its 25 centimeter
0:45I'm pie pan you can use metal like I'm doing here
0:49or you could use the glass tried to use a pan that
0:52this one's a almost two inches deep which spoke five centimeters
0:57and then we want to either bader the pan
1:01or you could just break between those non-stick sprays I'm actually
1:04because the recipe calls for some melted butter I'm actually just going to use a
1:08little about
1:09to brush my peen and so
1:12have a pastry brush easy way to do that
1:16hacked
1:20okay so nap this hi
1:23seems to have originated in the seventies
1:26at least that's one you know my mom used always made it
1:30start to make it and how it got its name
1:33known seems to know some people say it's because this is impossibly easy to make
1:39and some people say its that because
1:42its kinda impossible how you can make such a simple batter
1:46when you put it in the oven you get three layers either way
1:49doesn't really matter to me all I know is it's really easy to make and it
1:53tastes great
1:54so nice combo there so
1:58I you can make this in a blender
2:01you can make it in a food processor you couldn't make it by hand whatever you
2:06have so you will need to start
2:084 large eggs have those at room temperature and I am just coming to
2:13down all these ingredients
2:15in my food processor and 1 cup to underground
2:19up granulated white sugar half a cup 65 grams
2:25I all-purpose flour really know that's plain flour
2:28I'm going dad quarter teaspoon
2:311 which is one gram a baking powder
2:35given that a variety and for salt
2:39corder teaspoon one gram are
2:42flavoring I'm going to add I like I'm
2:46especially the custard filling out like a nice strong vanilla flavor so
2:50I'm adding 2 teaspoons eight grams of pure vanilla extract
2:54it cut that back to get have another flavoring idk you want
2:57then arm we have half a cup 113 grams
3:01melted butter so melted and then let it cool down to room temperature
3:06you can use salted unsalted if you use salted then it probably vote that
3:11quarter teaspoon salt and
3:17lastly for now I'm going to add
3:20two cops for her native milliliters a
3:23I'm using no a whole male full-fat milk
3:27you probably could use a reduced fat because you get back custard filling
3:31in Center you air
3:35the using a full fat milk adds a little bit richness
3:38now if you're doing this by hand
3:41with the where we have covered with my a tax break them up and then just
3:45at each ingredient my mom just keep whisking
3:48until so when I'm just gonna do is planned this
3:52altogether
4:04and that is it I do have that final ingredient
4:07because it is a coconut pie I'm going to add
4:11one and a quarter cup switches a 125 grams of dried
4:15coconut you can use shredded or flaked
4:18I'm using sweetened you could
4:22a use unsweetened if you would prefer
4:25and I don't have this when I'm blending because I'd
4:28I'm using now I'm I don't want that the
4:31to break up the coconut too much I'm using the flakes I kinda like the bigger
4:35pieces so
4:36I was gonna have that poll said very quickly
4:39and
4:43that isn't you know I was thinking about this recipe
4:47when my mom always made it was back in the seventies she use
4:51just you know regular house now and
4:55I was thinking nowadays because you could buy coconut milk so readily in
5:00most grocery stores
5:01was thinking you know if you want you could try adding you know maybe
5:05part coconut milk the unsweetened coconut milk apart just regular mail
5:10were be worth a try so now it just step or this
5:14rate into a current playing
5:17and we're gonna bake it this really cool part
5:21as it bakes the flower drops to the bottom
5:25all forms a crust you got all the other ingredients and center
5:30giving us the custard and the coconut rises to the top and gives you that
5:34really nice crispy crust so I
5:37I find in my oven everyone's
5:41I was a little different I find it between 55 and 60 minutes
5:45what you're looking for it's going to be golden brown
5:48and firm so if I go when I come to shake the pan
5:52it will you know be firm and if you want you can take a
5:56sure night just put into the century will come out clean
6:25okay her possible pi is now done
6:28now look nice beautiful golden brown
6:32crust and if you put a a like a
6:35night for even a toothpick into the center you know come out clean
6:39in if you can see on the wing suit is giggles
6:43it for center is set
6:46just a little bit and give to it so now what we want to do
6:51put her on a wire rack let it cool
6:54you will notice as it cools a kind have don't think a little
6:58thats perfectly normal and so I'd let it cool it's like a half hour after hour
7:03before serving
7:05when we come back we will try apiece my impossible pie
7:09has cool too like but lukewarm that's how I like best
7:14so we'll come to Pete's and as you can see it did sink
7:18a little up perfectly normal
7:21up
7:26up
7:32more know that
7:36first piece is always the hardest one to get out
7:39I'll see how well I came here
7:42what
7:47pretty good so there we have it that
7:50ok still little star
7:55so what we have is a
7:59bottom crust we have that night saw
8:02custard like feeling and then by favorite part
8:06the coconut on top it's kinda
8:10like the first day you make it it's kinda really crisp and crunchy
8:14favorite and now you can
8:17service just playing made with fruit
8:20for my favorite dollop of whipped cream
8:24cream always goes with everything
8:27I think crane
8:31crying
8:36up
8:41the pie still like a little warm perfect
8:45go that nice bottom crust I'll
8:48look the filling nice custard filling
8:51with I think just a writer a amount I've been a lot to add to it
8:56and then of course that top work it's all crispy
8:59and crunchy sweet coconut player I'm
9:03for at the how little work it is
9:07Jr a really great tasting desert so try it
9:11and until next time i'm stephanie to work enjoy baking dot com