Improbable Chocolate Coconut Pie

If you grew up in the 1970s you probably remember the flood of “impossible” pie recipes that started with one published by Bisquick and that cascaded into impossible-everything variations on the theme.  The basic idea is that you toss some ingredients into a blender, pour it into a pie tin, and then you bake yourself a pie.  Impossibly.  What you would end up with was something like a custard pie without a crust (they claim to form a crust, but I never thought the end product really qualified).  There is a new iteration of this floating around called “Magic” (cakes, pies) that uses the same basic premise.  This was easy to adapt to a grain-free version, and what you end up with is sort of like if a flan and a pie fell in love and had a baby.  I went with “Improbable” because that’s just how I am.  If you celebrate Pi Day on March 14th (and you really should) this is a great option.

Improbable Chocolate Coconut Pie

This produces a moist, custard-like dessert with a slightly-crispy toasted coconut topping.  If you have leftovers the texture will change after a couple of days–as Harrison noted, “the great thing about this pie is that as it ages it turns into brownies.”

Improbable Chocolate Coconut Pie
Author: 
Recipe type: Dessert, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 can full-fat, organic coconut milk (14 ounces)
  • 1 1/2 cup flaked, unsweetened coconut
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup arrowroot powder
  • 1/4 cup cocoa powder
  • 3 tablespoons coconut oil or butter
  • 2/3 cup coconut sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
Instructions
  1. Preheat the oven to 350 degrees. Place all the ingredients in a blender and blend until fairly smooth--you will probably have to scrape down the sides once or twice.
  2. Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

Improbable Chocolate Coconut Pie

Pi Day is probably my favorite geek holiday, and pie is Harrison’s number one favorite food group, so I will likely be making this again on Friday.  For the non-geeks out there, Pi Day is celebrated on March 14th because pi is 3.141592 (etc.)  Ideally one should start consuming pie at 1:59 this Friday.  Did you know there is also an unofficial Square Root day?  That’s one I usually skip.

Happy Pi Day,

Angela

 

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8 Responses to Improbable Chocolate Coconut Pie

  1. Eric B. March 13, 2014 at 9:26 am #

    I with Harrison on loving pie, and pi day! This looks amazing! I wonder if it would work if I substituted chopped pecans or maybe almonds instead of the flaked coconut, since my wife doesn’t care for the texture of coconut…

    • Angela March 13, 2014 at 10:43 am #

      My only concern is that the coconut is really dry and it almost acts like a flour when it is blended, so I don’t know what the texture would be like if you used nuts. It would probably work but would just be more flan-like (which is not a bad thing…)

  2. Nadine Wooden March 13, 2014 at 3:55 pm #

    Do you know how many carbs is each serving? Thank you

    • Angela March 13, 2014 at 5:24 pm #

      Hi Nadine: It isn’t a low carb food, though it is lower in carbs that most desserts, and much less glycemic–I would calculate about 18 net carbs per slice if you cut it into 8 slices.

  3. Robin {Mom Foodie} March 18, 2014 at 3:17 pm #

    I would certainly give this a try :)

    • Angela March 18, 2014 at 9:54 pm #

      If you do, I hope you like it!

  4. Virginia March 20, 2014 at 12:47 pm #

    I just couldn’t wait so I made this recipe the same day I saw it, and it is AMAZING!! I love the flavor of coconut and cocoa, and the texture is so unique and pleasant. I will be making this regularly!

    P.S. Should this be kept in the refrigerator? I wasn’t sure so I refrigerated it, but if it doesn’t need to be that would be good to know! :)

    • Angela March 20, 2014 at 4:21 pm #

      Virginia, I am so glad you liked it! We did not keep it in the refrigerator but I will admit that I leave some things out that I probably should not. Ours was out for three days and the only issue was that it started to dry out a bit, even covered up. From a food safety perspective it should probably be refrigerated, so use your own judgment–it won’t hurt the flavor or texture, but since it contains eggs it might be an issue. I like to live on the edge :)

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