Impossible Pie

I had this dessert for the first time at my best friend's house when I was in my early teens, and thought it was just so awesome that I got the recipe from her mum. What makes this impossible is that all the ingredients get piled into a blender or food processor, and the end result has three distinct layers: a crust, a middle, and a topping. Pretty cool, huh?

The original recipe calls for milk, but as I'm on a total dairy elimination diet for my little girl's eczema, we thought we'd try it with coconut milk instead. We're never going back. It was incredible.

We've also done this recipe using a can of pumpkin, and it works really well too. So in the following recipe, replace the coconut milk with actual milk, and just add a can of pumpkin puree, eliminate the coconut, and add some pumpkin pie spicing as desired.

Impossible Pie

4 eggs
1/3 cup oil
1/2 cup flour
2 cups coconut milk (take a 400 mL can of rich, full coconut milk, not skim, and make up the difference with water)
2/3 cup sugar
1 cup grated coconut
2 tsp vanilla extract

Blender the eggs first. Add oil & coconut milk & blend again. Add remaining ingredients and blend until fully mixed. Pour into greased 10" pie plate and bake at 350F for 1 hour (check at 45 minutes if your oven runs hot), or until centre is firm, and top is toasted a golden brown.

UPDATE: While quite tasty hot, it's even better chilled and eaten cold the next day. It might be something like soups and stews, it improves with sitting in the fridge over night. If you can manage to keep your fork out of it until then, I recommend it!