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    Home / Recipes / Recipes / Desserts

    Gluten Free Impossible Pie

    Mar 14, 2012 · Leave a Comment

    Gluten Free Impossible Pie
    Desserts

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    • Yield 2 pies
    • |
    • Prep Time 20 mins active prep, 1:30 total plus cooling
    •  

    Ingredients

    This is Jennifer Nettles's (lead singer of the band Sugarland)  great-grandmother Mildred's coconut pie, called "impossible" because it seems to miraculously form its own crust while baking. The toasty coconut around the edges is delicious.

    1. 1 stick unsalted butter, melted, plus more for greasing
    2. 1 ¾ cups sugar
    3. 4 large eggs
    4. ½ cup Gluten Free self-rising flour*
    5. 2 cups sweetened shredded coconut
    6. 2 cups milk

    To make Gluten Free Self-Rising Flour:

    1 cup unleavened Gluten Free flour blend
    1 ½ teaspoons baking powder
    ½ teaspoon salt

    Directions

    1. Preheat the oven to 350° and butter two 9-inch glass pie plates.
    2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour - 1 hour & 15 minutes, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.
    Make Ahead: The pies can be refrigerated overnight. Return them to room temperature before serving.
    Converted to Gluten Free from an original recipe from Jennifer Nettles for Food & Wine, Photo Credit: John Kernick
    « Gluten-Free Corned Beef and Cabbage
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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