2 cups 1% milk (you can use full cream or any other milk you prefer).
1 cup sweetened shredded coconut
4 Large eggs
1 tsp vanilla
½ cup blending flour (again use what you have). I prefer to use smooth blending flour, as it’s very fine and easy to work with.
8 Tblsp butter, I used margarine (did not have butter, although it will make it richer in taste, but you decide)
½ cup sugar (I used less than the original recipe called for, as I used sweetened coconut, did not have unsweetened coconut, so had to compensate with the sugar)
¼ teaspoon nutmeg and cinnamon mix for top (the recipe calls for nutmeg, but I mixed some cinnamon with mine)
1. Mix all ingredients in a blender, blitz it for 5-10 seconds, just till mixed and pour into a greased and floured pie plate and bake 350 F for 45 minutes.
2. It makes its own crust and tastes divine.
3. Serve it on it’s own or with your favorite ice cream, I used Beyers French vanilla.
Let it sit for about 24 hours in the fridge before eating as the flavor settles over time, that is if you can stop yourself from eating it as soon as you take this ‘impossible incredible pie’ out of the oven!
Original Source: http://lovefoodies.com/impossible-pie.html
Adapted, tried and tested by: The Recipe Hunter (Cook & Enjoy)