Name: Granny's Secret Impossible Pie
Cook time: 40 min
Ingredients: 1 stick margarine, cut up in chunks; 2 cup milk; 2 teaspoon vanilla extract; 1 cup granulated sugar; 4 eggs; 1/2 cup flour; 1/4 teaspoon salt; 1 cup shredded coconut and/or canned pineapple (one cup total)

Granny's Secret Impossible Pie

7 Comments

Let us let you in on a little secret. You can make an incredibly delicious dessert by barely lifting a finger. All you need is this recipe for Granny's Secret Impossible Pie. Using a blender to mix your ingredients together, this simple pie recipe comes together in minutes. Impossible pies are wonderful because they form their own crust while baking in the oven. How easy is that?!

Cooking Time40 min

Ingredients

1 stick margarine, cut up in chunks
2 cups milk
2 teaspoons vanilla extract
1 cup granulated sugar
4 eggs
1/2 cup flour
1/4 teaspoon salt
1 cup shredded coconut and/or canned pineapple (one cup total)

Instructions

Preheat oven to 350 degrees F.
Place all ingredients in a blender and combine thoroughly.
Grease and flour a 10-inch pie pan.
Pour mixture into pan and bake for 30 to 40 minutes or until set. Pie will make its own crust as it cooks.
Serve at room temperature.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

MomLara

Feb 11, 2013

A neighbor at the cabin used to make something similar to this, we always called it Mrs McClure's Coconut pie. I loved it growing up, and it's soooo easy.

karenF

Feb 04, 2013

I made this pie yesterday. It was delicious, but fell in the middle after coming out of the oven. Don't know what to do about that.

LindaMelody

Feb 10, 2013

Usually with that much egg (because it is almost a custard) it will be puffy when it comes out of the oven and as it cools it deflates. That's why souffles are historically served warm. Hope that helps!