I made this just this morning and it is to die for.Thought I'd share.....
Pecan Pie Impossible Pie
Spray a 13 x 9 pan...set aside
1 stick melted butter
1 1/2 c brown sugar (no brown sugar?add 1 t. molasses to the butter & sugar and stir)
6 beaten eggs
1 T vanilla
1 t salt
1 t baking powder
1 c flour
2 c chopped pecans
1 can evaporated milk & 1 can water
enough fat free 1/2&1/2 to make the milk and water a quart
I use a large tupperware bowl to mix,and melt the butter in the microwave.Let it cool for a minute,
add the sugar (and molasses if need be) and whisk.
Add the eggs and whisk,then vanilla and salt.
Add the flour and baking powder and whisk,then whisk in the milk and finally the pecans.
Carefully pour into your sprayed pan and bake on center rack of your oven.It will take
about an hour...it will puff up in the center.....to test for the custard to be done,I stick it
with a thin bladed knife.If it comes out clean,it's done.Let cool for about half an hour and chill in the fridge.
Don't be alarmed when you take it from the oven,it will deflate.It's supposed to,and will be dense and
custard-like.You can cut this recipe in half and use a 9" square pan.
It's not necessary to use the evap. milk...you can use any kind of milk you like.I always have it on hand,
and if you cut it 50/50 with water,it's strength is the same as whole milk in baking.
To make this a coconut impossible pie,use white sugar and 2 cups unsweetened coconut.If you have any
coconut extract on hand...sometimes I do.....use 1 t. along with the vanilla.You can cut back on the amount
of butter too.Enjoy!
Pecan Pie Impossible Pie
Spray a 13 x 9 pan...set aside
1 stick melted butter
1 1/2 c brown sugar (no brown sugar?add 1 t. molasses to the butter & sugar and stir)
6 beaten eggs
1 T vanilla
1 t salt
1 t baking powder
1 c flour
2 c chopped pecans
1 can evaporated milk & 1 can water
enough fat free 1/2&1/2 to make the milk and water a quart
I use a large tupperware bowl to mix,and melt the butter in the microwave.Let it cool for a minute,
add the sugar (and molasses if need be) and whisk.
Add the eggs and whisk,then vanilla and salt.
Add the flour and baking powder and whisk,then whisk in the milk and finally the pecans.
Carefully pour into your sprayed pan and bake on center rack of your oven.It will take
about an hour...it will puff up in the center.....to test for the custard to be done,I stick it
with a thin bladed knife.If it comes out clean,it's done.Let cool for about half an hour and chill in the fridge.
Don't be alarmed when you take it from the oven,it will deflate.It's supposed to,and will be dense and
custard-like.You can cut this recipe in half and use a 9" square pan.
It's not necessary to use the evap. milk...you can use any kind of milk you like.I always have it on hand,
and if you cut it 50/50 with water,it's strength is the same as whole milk in baking.
To make this a coconut impossible pie,use white sugar and 2 cups unsweetened coconut.If you have any
coconut extract on hand...sometimes I do.....use 1 t. along with the vanilla.You can cut back on the amount
of butter too.Enjoy!