“Pecan Impossible Pie”

This recipe has been floating around the internet for quite some time. While digging around in some old recipes I came my version of Impossible Pie, Pecan Impossible Pie. Sometimes I amaze myself with how many recipes I have collected over the years. Seems like I’m always finding notes jotted down on pages, scratch paper, torn out pages, etc. The list is endless so it brings me great delight to bring you this delectable, easy pie you can whip up in a matter of minutes. Need quick dessert which you keep in the refrigerator until dinner, stay tuned. If you love coconut and pecans, this recipe is for you.

Pecan Impossible Pie

I believe when I found this recipe I thought there could be no way to make this pie without pie crust. For me, most crust-less pies are watery once they sit and not much flavor. Furthermore I love pie crust  and it’s what I grew up watching my family make pies with crust. So I wrote this pie recipe down and said okay I’ll give it a try. Since the resurgence of this recipe on the internet, I created a different version by adding toasted pecans making it Pecan Impossible Pie.

Pecan Impossible Pie

Due to the simplicity of this pie all you need is a large bowl and a 9 to 10-inch pie plate which I love. You’ll notice in my pictures pies are baked in aluminum pie pans. I baked these for my husband to take to work so sorry I have no pictures of cut slices. Yet what you see in the pictures is what you see when the pie is sliced, no crust custard pie. The egg custard is creamy with coconut, pecans for an interesting texture topped with more coconut before baking giving this pie a top and crunchy edges.

Pecan Impossible Pie

I love this pie and believe you will as well. Definitely different from anything I had made prior to finding this recipe and have made several other crust-less pies since. As a result I have become a believer in crust-less pies. I will have to share them with you later on but since it’s fall baking time and the holidays will be upon us soon, I share with you my Pecan Impossible Pie. If you have made a version of Impossible Pie or my recipe post, comment here, #chowdownlowdown or @michelleheyden so I can see your creations and. Have a great day!

 

Pecan Impossible Pie

2 cups whole milk (must use)

1 cup sweetened flaked coconut plus extra for sprinkling

1/3 c. toasted chopped pecans

4 large eggs

1 t. vanilla extract

1 t. butter extract

1/2 cup all-purpose flour

1 stick (1/2 cup) salted butter, melted and cooled

3/4 cup granulated sugar

1/4 t. ground nutmeg

 

Heat oven to 350 degrees. Grease and flour a 9 or 10-inch pie plate. In a large mixing bowl, combine milk, coconut, pecans, eggs, extracts, flour, butter, sugar, and nutmeg.

 

Pour pie mixture into prepared 9 or 10-inch pie plate. Sprinkle with extra flaked coconut.

 

Bake at 350 degrees for 45 – 50 minutes or till set. Pie will puff up toward the end of baking. Remove to wire rack and cool for 30 minutes. Place in refrigerator to chill completely before serving with whipped cream.

 

Note: Pies can be baked in aluminum pie pans for the convenience of carrying to potlucks. To toast pecans, place pecans on a baking sheet in a single layer and toast in a 350 degree oven for about 3 – 5 minutes until fragrant and starting to brown. Stir while toasting being careful not to burn nuts.