Too Many Eggs & Impossible Pie

For people who keep backyard chickens or ducks, sometimes you can have too much of a good thing – especially in the spring.
That’s because this is the time of the year when small poultry flock owners are positively polluted with extra eggs.
But it’s a good problem to have.

Impossible Pie

Impossible Pie

Early spring brings with extra eggs a wonderful opportunity to plan ahead.
When I have “too many eggs” I bake for the freezer or lay down eggs in a crock of water glass.
Pound cakes are one of my favorite ways to fill the freezer as are different types of cookie dough and baked cookies. Most cookie dough will freeze well and can last up to 3 – 4 months when properly vacuumed wrapped and frozen. Baked cookies when packed properly will store in the freezer about 2 -6 months without any change in flavor or texture depending upon the type of cookie. So that means that the ginger snaps cookies I make this summer will be ready and waiting for me to defrost and serve at Halloween.



One recipe that uses eggs and is a favorite with my husband is Impossible Pie.
Impossible Pie is a quick mix dessert that is made in one bowl.
The recipe makes its own crust or bottom (not exactly a dry crust) and the center is a sweet custard with a coconut topping.

Impossible Pie reminds me a little of Coconut Cream pie or Rice Pudding made with coconut instead of rice.
It’s too sweet for my taste but many people like it.
Give it a try.
Maybe you’ll like it.
Either way you’ll be down 4 eggs – until you gather eggs again tomorrow.

IMPOSSIBLE PIE RECIPE

  • Preheat oven to 350°F
  • In a large bowl combine

4 eggs
2 cups of whole milk
1 cup of white sugar
1/2 cup flour
1/2 cup of melted butter
2 teaspoons of vanilla
1 cup shredded coconut

  • Mix well with a hand beater or electric mixer.
  • Pour the liquid mixture into a buttered 10” or larger pie plate or casserole dish and bake for about 45 minutes or until a knife comes clean when inserted into the center.Don’t try to use a smaller pie plate or dish with this recipe, because you’ll be sorry when you’re cleaning the bottom of your oven floor. The “pie” will puff up while it is baking and if the plate isn’t large enough it will spill over the sides.

Remove the pie when done and allow it to cool. I think Impossible Pie tastes best after it has been refrigerated.

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