Impossible Coconut Cream Pie

Coconut Cream Pie

Tomorrow is Pi Day, folks!

In case you are not aware of it, the first three digits of the mathematical constant pi are 3.14; so March 14th has earned the title Pi Day. Since the date this year is March 14th, 2015, we have the first five digits of pi, 3.1415, an extra special day for celebrating. And it’s so nice to have another food holiday (besides Thanksgiving) to celebrate each year.

Of course, we love our pies for Thanksgiving, but most of us stick to the traditional ones–pumpkin, apple, pecan, etc. I like Pi day because it gives me a reason to make a pie (#1), and because it gives me a chance to bake a new pie I haven’t tried yet (#2). As I do each year I browse through many pie recipes, mulling over the choices in my mind, considering both sweet and savory options. This coconut cream pie just got stuck in my head and wouldn’t let me rest until I made it. I don’t remember trying coconut cream pie before this. Newsflash—-it’s fabulous. Don’t be thrown by the name. This pie is not impossible to make, just impossibly good!

Naturally since this is my first attempt at coconut cream pie, I have no basis for comparison, but we do love this pie. The coconut custard filling is silky smooth and luscious without being too rich. A cap of freshly whipped cream on top makes almost any pie better, and this is no exception. I decided to go the extra mile and toasted some coconut chips for a garnish—so fun and so pretty. I just love the way it looks.

Will you be celebrating Pi Day with pie? I’d like to know what flavors you all are making!

IMPOSSIBLE COCONUT CREAM PIE

Yield: Makes 8 servings

Ingredients:

1 9-inch pie crust, unbaked ( your favorite recipe or a refrigerated pie crust)
2 eggs
3/4 cup sugar
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 cup non-sweet coconut milk
1 tsp. vanilla extract
2 Tbsp. butter, melted
1 cup sweetened flaked coconut

Directions:

1. Preheat oven to 350*F. Grease and flour a 9-inch pie plate. Set aside.

2. Flour a work surface and roll the pie crust out to fit your pie plate. Carefully place the crust in the pie plate, flute the edges and refrigerate until ready to fill.

3. In a large bowl, beat the eggs well. Add the sugar, flour, baking powder, salt , milk, vanilla and melted butter. Mix well. Fold in the coconut.

Fold in the coconut.

4. Pour into the pie crust.

Bake at 350*F. for 45 minutes or until lightly browned and edges are set. The center may still be a bit jiggly. It will become firm as it cools. Allow to cool at room temperature about 2 hours, then refrigerate.

Baked, and lightly browned at the edges.

5. Serve with a dollop of whipped cream on top and garnish with some coconut flakes that have been lightly toasted. You can easily do this when the pie is cooked and out of the oven. Leave the oven on and toast the coconut flakes for 2-3 minutes. Watch carefully that they do not become too brown.