If you are expecting a crispy pie crust you need to turn away now, for this is not the recipe for you. Go and make my Saskatoon Rhubarb pie instead, if you need a neat pie idea to use up those Saskatoon berries and another summertime bounty. It’s one of my favorites.
*waves hand in front of your face* This is not the pie crust you are looking for.
All bad Star Wars references aside, anyone who has eaten Impossible Pie before knows that it’s not really about the crust, but the fact that you beat together a schwack of ingredients in one bowl and pour them into a buttered pie plate. The flour will sink to the bottom and form a wobbly flour crust, while the rest creates a custard filling and a topping.
I can’t believe that I just used the word schwack in a recipe.
This pie is a last-minute, want-to-use-up-Saskatoons-but-don’t-want-to-make-a-crust type of dessert.
This delicious pie was on the docket for my cookbook, but didn’t make my vicious cutting. I decided that this one was for the website, meaning that technically you guys get a cookbook recipes a year ahead of time! Right? Right. (that’s how I’m going to sell it to you anyway.)
The scene: today at my house on August long weekend. My entire family was over, I’d already baked two pies for dinner (those are embargoed cookbook pies, sorry) and I was looking through old cookbooks looking for a great porcupine meatballs recipe, something else that has been on my mind lately but of course, I haven’t gotten around to it. You all have been so patient, this website has been a little slow lately, but I’m rather proud that I have managed to get out at least one post a week and usually two, which you might think isn’t much but when you have a cookbook manuscript due, it’s a miracle. A full-out, Catholic church confirmed miracle.
I’ve had a recipe for Impossible Pie kicking around for a while and while it is delicious with its custard filling and crispy coconut topping, I wanted to jazz it up.
Two cups of Saskatoon berries does the trick, my friends. That’s a whole lotta jazzing up right there. You can also use blueberries if you’re fresh out of Saskatoons, but this pie is now a last-minute favorite for when I am craving Saskatoons but don’t have the time for a pie with a crust.
I would say that the crust resembles a firm custard that’s been cooked up, it’s wobbly, not firm but does the trick. I love the eggy custard that forms in the middle it’s absolutely scrumptious. The coconut and the Saskatoons bake up at the top and it’s a taste combination that I am having a serious love affair with. There will be another Saskatoon and coconut mash-up recipe on this website soon, you can bet on it. Honestly, what doesn’t Saskatoons go with? I’ve yet to find it.
This pie is going to rise “edges first”, but the centre will soon catch up with it, don’t worry! It will look absolutely wonky to start, but by the time the 50-60 minutes are done, it will be fabulous!
So now that my manuscript is into my publishers hands, things are going to pick up around here again.
(not that I ever really left but it just feels like the right thing to say.)
Love you more than chocolate,
* note – to use frozen Saskatoons, thaw them on a paper towel to absorb any excess moisture, then dab them slightly. The cornstarch in the pie helps with any extra moisture. This pie was made with frozen Saskatoons! *
- 4 eggs
- 1/2 cup melted butter
- 1 cup white sugar
- 1 cup of sweetened shredded coconut
- 1/2 cup flour
- 2 tbsp cornstach
- 1/2 tsp salt
- 2 cups milk
- 1 tsp vanilla
- 2 cups Sasktoon berries fresh or frozen see notes on frozen
- Grease and set aside a deep dish 9.5 - 10 inch pie plate. Preheat your oven to 350 °F.
- Place all ingredients excepting Saskatoons into a large mixing bowl and beat until mixed. Stir in the Saskatoons.
- Pour into the buttered pie plate and baked in the oven for 50-55 minutes, or until a toothpick inserted comes out clean.