Today was another beautiful day in Shepherdsville, Ky. It was about 60 degrees F today and the sun was shining all day! I managed to snap a few photos of the dogs playing in the yard.
Keiko!
Kitsune, watching the road..just waiting for his chance.
Spanky, the Fine Gentleman, guarding the yard from disgusting felines.
"Hey Spanks, dude, you smell AWESOME!"
"Mmmm..these might be good enough to eat, since I eat EVERYTHING in sight!"
So anyway, on to the pie:
I was flipping through the March edition of Food and Wine magazine and came across a recipe called “Impossible Pie”. Apparently it is Jennifer Nettle’s Great-Grandmother’s recipe and she calls it impossible because it seems to form a crust all on its own. Sounds more like “mystery pie” to me, however, that could possibly put people off. So, I decided to call it “Magic Coconut Pie” and change one of the ingredients simply because I thought it would be fun. It was so good. Very buttery and coconutty and custardy!
See the magic crust?
I had a small piece just before dinner, you know, to make sure it was okay.
I really enjoyed photographing this pie. It was very easy to work with, a great model. Not one complaint from the little pac man mouth I made.
Here is the recipe:
1 stick unsalted butter, melted, plus a little more for greasing the pie pan
1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour
2 cups sweetened shredded coconut
2 cups buttermilk (the original called for regular milk, but I had buttermilk, so guess what..)
Preheat oven to 350 degrees F and butter two nine inch pie dishes.
In a large bowl, whisk the melted butter and sugar together. Add the eggs and mix well, until smooth. Stir in flour, coconut and buttermilk. Divide mixture between two pie dishes and bake in oven on the lower rack for about an hour or until the top is firm and golden. Cool completely before serving. (I bent this rule and had a piece while it was still warm: best idea today, besides making this pie, of course.)
Me + Three {and counting} 
they don’t have shredded coconut over here!!!!!!!!!!!!!!! i looked and looked for it for the rice salad i made last night, but they only have dissicated (sp?) coconut. it is basically dried flakes i think… 😦 boo.
You could probably use coconut flakes to make this pie. I think it would still work. =)
I saw this recipe in F&W mag also while at my hair salon. I am making it for a brunch tomorrow, but using regular milk since that is what I have on hand. Dissicated coconut is the same thing, but unsweetened.Previous poster could soak the coconut in the milk first to softened it. Jamie Oliver uses dissacated coconut in his version.
Thanks for the tip! I used regular milk one time, but it was so much better with the butter milk..so buttery and yummy! Thanks for the comment!