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This brown sugar and coconut wonder is a throwback to the days when Impossible pies heralded the arrival of Bisquick © which is a flour, baking powder, salt and shortening mix that made for quick biscuits, cakes and pancakes. Some of the most famous of this genre of pies were Impossible Coconut Pie and Impossible Bacon Pie which was the quickest quiche imaginable – the eggs and  bacon filling, mysteriously separating as the pie baked into a brunch cassrole/quiche that deserves its fame. Impossible referred to the quick and easy method (usually all ingredients were dumped in a blender and whizzed up in seconds), as well as the novelty of pies that went into a pan as a batter and bake into a pie filling/pie sort of dessert. This recipe is also good if you pour the Impossible filling into a pre-baked pie shell. Serve with crème anglaise, fresh churned vanilla ice-cream or a dab of whipped cream and some fresh summer berries. Vintage pie with contemporary great taste. It is not quite pie, not quite a chewy square but sort of a tender, buttery little cake that defies description. I guess it deserves to be called....Impossible.

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