My maternal grandmother was a great comfort food cook. Her baked macaroni and cheese was the best and her baked spaghetti was so yummy. She did however, have one area that provided an opportunity for improvement.
Her pie crusts were the worst. There, I just said it like it was.
Honestly, I don't know if she realized how bad they were. In my younger years I wasn't such a pie crust perfectionist but I still knew her crusts were bad. “Blackened” was a thing for my grandma's pie crusts before Cajun cooking was a thing. When we visited, my dad would jokingly refer to her crusts as flying saucers. Thank goodness she liked my dad and she was a good sport about it.
I know that pie crust-making is a big time commitment and it requires a lot of work and practice. Grandma had lots of practice, that's for sure. Then somewhere in the 1970s her life was forever changed. She discovered “impossible pie.” Once she got on to this “impossible pie” thing she ran with it. She made two different versions of it, pumpkin and coconut. You see, this recipe does not require a crust per se. It creates its own crust as it bakes.
This recipe requires one bowl for mixing, and a pie pan. That’s it. Since we have now crossed the timeline to indulge in everything pumpkin, I’ve made the pumpkin version first. I also include the coconut version for the coconut lovers.
This holiday season you can have your pie and eat it, too. Go ahead, volunteer to bring the pumpkin pie this year. This is a no scare recipe and it’s really not so impossible at all.
October 18, 2020 at 09:45AM
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Not so impossible pie - Herald-Mail Media
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Pie
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