I’ll start this off with a quote from Jack Handy (I love his Deep Thoughts): “When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”
I love pie and would happily go to pie heaven, but I’m awful at making pie pastry. It just never turns out well for me no matter how many different ways I try to make it. I’ve pretty much given up, so now I use store-bought pastry, or better yet — a whole store-bought pie. Sometimes I get to enjoy homemade pie from my relatives who are far more talented at pie-making than I am. And other times, I like to make blender pie, also known as Impossible Pie.
Coconut Impossible Pie is the most common one, but I also like to make Pumpkin Impossible Pie. I love that everything goes into the blender, and when you bake it, it magically forms its own crust. With the coconut version, you actually get three magical layers — the crust, a custard center, and a crispy golden coconut topping.
I saw this gorgeous Impossible Saskatoon Berry Pie from The Kitchen Magpie and fell in love with the idea of adding berries to Impossible Pie. My new version has cranberries and a generous drizzling of white chocolate. I think it would make a fabulous Christmas dessert because it’s very festive-looking. Best of all, it’s so ridiculously easy to make but it looks and tastes like you put a lot of effort into it. That’s my kind of pie!
The Whine Critics totally loved this one. They were hovering around as I photographed it, just dying to dig into this tempting cranberry pie. Cole stole a few cranberries, but I think he didn’t realize how sour cranberries are on their own! The sweet coconut and white chocolate balance the tartness of the berries nicely.
I should add this important note: use a deep dish pie plate! Do not be like me. I don’t have a deep dish pie plate (how is this possible??) so I tried to cram all the ingredients into a regular pie plate. I had a feeling it was going to overflow, so I put it on a baking sheet. Thank goodness for that! Of course, it overflowed, and a lot of it spilled onto the baking sheet. It was still tasty, but just not as pretty as it could have been. My pie was messy, but I pretended that’s the look I was going for, and covered it up with even more messy and uneven white chocolate drizzles. Let’s just call it a beautiful mess.