Through the Covid pandemic, my Mom made us a pie and put it on our front porch every single Friday. It ended up being our favorite thing about the year, and it was something that we looked forward to each week. We all have our favorites from the year, and this is mine. It uses 4 eggs, which is a good way to use up those extra eggs you end up with at the end of the week. It also makes it’s own crust which technically makes this the easiest pie to make. Just pour the batter into the pie pan, bake it, and almost miraculously you end up with a pie with a crust. We “DB Farmed” this recipe up with the addition of maple syrup, but you could easily leave the syrup out for a more traditional flavor.

Maple

Impossible Pie

2 cups milk

1 cup shredded coconut

4 eggs

1/2 cup all purpose flour

1/2 cup butter, melted

3/4 cup white sugar

3 T maple syrup

1/4 t. Ground nutmeg

whipped cream (optional)

  1. Preheat oven to 350 degrees.

  2. Grease and flour a 9” pie plate.

  3. Mix all ingredients thoroughly using an electric stand mixer or blender until well incorporated.

  4. Pour into the prepared pie plate and sprinkle with nutmeg.

  5. Bake for 45 minutes or until set.

  6. Serve with whipped cream!