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.
Coconut pie made in a blender, and topped with cranberries and white chocolate. It magically forms layers of crust, custard filling, and crispy topping.
Ingredients
- 2 cups milk
- 1 cup flaked coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 6 tablespoons margarine or butter
- 3/4 cup white sugar
- 1 cup whole fresh cranberries
- 1/2 cup white chocolate chips, melted
Instructions
- Place milk, coconut, eggs, vanilla, flour, butter and sugar into blender and blend until smooth. Pour into a greased and floured 10? deep dish pie pan.
- Sprinkle the top evenly with cranberries.
- Bake at 350F for 45 minutes.
- Allow to cool, then drizzle with melted white chocolate.
Always a big fan of anything that can be made in a blender! Just curious to know, if you think I could sub the butter with coconut oil, milk with almond milk and flour with gluten free flour 🙂 If the answer is yes, I’m making this, this weekend xoxo
I haven’t tried it, but I think you could. I don’t see why not! If you give it a try, let me know how it turns out 🙂
I had never heard of impossible pie, but I guess you learn something every day. I simply love the look of your blender pie and it also sounds yummy! The fact that it is easy to make just adds another point. Great job!
Thanks Nicoletta! You should definitely give Impossible Pie a try, it’s really easy and fun.
I have never even heard of “Impossible Pie” but now I really want to try this out. Love your festive idea with cranberries and white chocolate.
Thanks Janet!
mmmm, pieeee… Even more impressive? Blender pie! I love this idea! So easy for people needing to make a pie on the fly! Brilliant job. It looks amazing, Megan! 🙂
It’s so easy and yet I still managed to mess it up with everything overflowing from the small pie plate – lol! Oh well, it was very good anyway.
Yum! Megan, this looks so delicious, and I love that it’s so simple. Beautiful photos as well! I love cranberries this time of year, so I’ve just pinned this recipe for future reference. Thanks for the inspiration, and have a great weekend!
Thanks so much Justine! Have a great weekend too 🙂
Cranberry and coconut — my favorite combination! Will have to try this!
I saw this on twitter last night and meant to stop by because… well… pie from a blender!! I love pie too and I am completely and totally hopeless at making pastry. I always buy it. But I do make good fillings (if I do say so myself!). This summer, I spent an afternoon with Jan from Kitchen Heals Soul and she gave me a pastry making tutorial and I feel a wee bit more confident now – what I made with her turned out really well! But this filling sounds so good. The cranberries make it festive and would be the perfect contrast to the sweet coconut and white chocolate. Yum!
Oh wow, I need a tutorial like that! Actually, I keep meaning to ask my mom to show me, because she makes great pie pastry. Maybe over Christmas. Thanks Melissa!
This looks so good! Making it gluten-free and vegan friendly will let you know how it turns out, unfortunately wrong time of year for fresh or frozen cranberries so substituting with craisins.
Oh yes please let me know how it goes!