A Coconut Custard Pie Kinda Thing

By special request…. The result of last night’s coconut dessert was dry to the point of crumbling and lacked sweetness. Admittedly, I omitted any trace of sugar in my single lady adaptation of this recipe from The Café Sucré Farine. New to the whole baking scene, I’m flabbergasted at the mountains of sugar inherent in most baked good recipes. Go with out and you sacrifice the consistency of your dish. I tried it again this morning. 2 Tablespoons of sugar. less than called for in the original recipe, make all the difference. This morning’s mini impossible pie, yeah that’s what they’re actually called, was slightly eggy in a custard way, crunchy on top but like a dense pudding below, and not too sweet with the flavor of the toasted coconut present throughout. I served it straight out of the oven with a scoop of vanilla ice cream and berries. Pie and ice cream for breakfast? This insulting article from the New York Times profiling the “quirkiness” of living alone, calls out/justifies my off-beat behavior. The single crowd, we’re wackadoo.

Mini coconut impossible pie with blueberries and Bassett's vanilla ice cream - breakfast of champions

Mini Coconut impossible Pies (adapted for a smaller crowd) – Serves 2

2 Tablespoons of melted butter

2 Tablespoons of granulated sugar

1 large egg

2 Tablespoons of flour

½ cup milk (I use unsweetened vanilla flavored coconut)

½ cup unsweetened shredded coconut

Preheat oven to 350˚. I put the ramekins with the butter in at this point, allowing the butter to melt. Swirl the melted butter to coat the bottom and sides. Pour butter into large mixing bowl. Add sugar to butter, mixing until creamy, crack in egg, mixing well. Incorporate rest of ingredients into the mixture and pour into ramekins , setting the timer for 45 minutes. If you are making this as one large batch, the mixture will take another 10-15 minutes, check frequently. Write a blog entry as your tiny studio fills with the aroma of coconut toasting. When the timer dings, the pie should be done. The tops will have risen and browned lightly. The center will be firm and the impossible pie (“that’s inconceivable”) will be delicious. Dig in!

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