Impossible pie? With Saskatoons? Let sit and talk about how this is a REAL THING! Yes, this pie is crustless and bakes up in layers – with Saskatoon berries, blueberries, the sky is the limit! This is a riff on the classic impossible coconut pie.
The Classic Impossible Pie Recipe
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: my house on an 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.
Karlynn’s Tips & Tricks for Amazing Impossible Pie
- 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.
- The crust is not crispy and it’s not supposed to be!
- I would say that the impossible 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 center 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.
I’m baaaack!
(not that I ever really left but it just feels like the right thing to say.)
Love you more than chocolate,
Karlynn
* 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! *
Impossible Saskatoon Pie
Ingredients
- 4 eggs
- 1/2 cup melted butter
- 1 cup white sugar
- 1 cup of sweetened shredded coconut
- 1/2 cup flour
- 2 tablespoons cornstach
- 1/2 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla
- 2 cups Sasktoon berries fresh or frozen see notes on frozen
Instructions
- 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.
Nutrition
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Sharon says
I use “schwack” as a measurement all the time… must be an Alberta thing. I love your blog!
Maggie says
Has anyone tried this WITHOUT COCONUT? If so, did you substitute anything? If not, did you add more berries or change the recipe in any other way? Would appreciate any suggestions!
Kelley says
I’m wondering this too….Did you try without coconut? Would be nice if someone answered…
Karlynn says
You can try it with slivered nuts or even oatmeal to replace the coconut.you do have to have something with volume however to keep this together.
Diana R. Pitt says
Can you leave out the coconut
Seema says
is it really supposed to have 2 cups of milk? This is making a very very runny liquid.
Eileen says
You have wonderful Saskatoon Berry recipes. May I name you recipes and website as a reference on my website.? I am a grower of these sweet healthy berries
Angelica Mingo says
I used to do a similar pie whith a lemon custard
I´m from Santiago, Chile
I do love your recipies.
Best regards Karlynn
Karen Yuskin says
Have you tried making this recipe with gluten free flour? If so does it have the same results as regular flour?
Lynna Buswell says
Neil Buswell just made it!!!
Stacey Woodward says
This is the deliciousest! Love this recipe, thank you
Lb says
Do you serve right out of the oven or wait for it to cool?
Tara Yorz-Brown says
This recipe looks delicious. I really want to try and make this, but I don’t know, much about blueberries, do I have to get this specific kind of blueberry or will any do? Or is the Saskatoon the blueberry I see in the store? Also, I have never made a pie before, since you just mix everything together, is this recipe good for beginners? Any help is greatly appreciated. Thank you
The Kitchen Magpie says
Any blueberries and yes this is a beginner pie. No pastry crust, follow the recipe instructions!
Tara Yorz-Brown says
Awesome! Thank you. I’m very excited to try this, so is my husband. Fingers crossed!!
Kendyl Hudson says
Omg, drooling here!
Mark Wicklund says
Witch craft and magic. Nope
The Kitchen Magpie says
Uh….that’s the best kind!
Mark Wicklund says
Next thing is ouija board pie. Poof. Gone
Patricia Aackerlund says
Anything blueberry I love PLUS they are so healthy!
Terry Reban says
I have made this several times and LOVE it. I hardly ever made pie because I don’t care for pie pastry but my family is so this is a win win! I cut back the butter just a hair because it runs over my pie plate. Tonight I am trying a different plate and have mixed in rhubarb with my saskatoons!
Laura Delorme says
This will be a perfect dessert and a delicious way to use some of the saskatoons I have in my freezer. Thank you!
The Kitchen Magpie says
I hope that you love it!
Natalie Tremblay says
I saw in the on-line comment that you can substitute the Saskatoons for blueberries. What about using gluten-free flour instead of normal flour… do you think it would come out OK?
The Kitchen Magpie says
That I haven’t tried…I’m not sure.
Natalie Tremblay says
ok thanks. i get it… why bake GF when you don’t have too. I don’t blame you 🙂 Might give it a try. Will let you know if I do.
The Kitchen Magpie says
I do have a flour mix, it’s very expensive to fool around with though. Also my one gluten free family member is also vegan..so I don’t bake for her much at all, double difficulty!
Patricia Kennedy Crnogorac says
Is this in your cookbook? I preordered it.
The Kitchen Magpie says
No, it’s not. I tried for as many new as possible! Maybe next cookbook? \U0001f609
Patricia Kennedy Crnogorac says
Ok can copy it from here!
Wilma Plishka says
I made this a few weeks ago for a potluck. It definitely was a favourite!
The Kitchen Magpie says
Awesome!!! I’m so glad to hear it!
Wilma Plishka says
The Kitchen Magpie I told everyone about you! Love your recipes.:)
The Kitchen Magpie says
Awww thank you! \U0001f495
Jackie Burke-Lorette says
Goodness this looks so good.A must try.No Saskatoon berries will try blueberries.
Karen Cicansky says
Mix some of the sugar with the blueberries and add a tsp of almond flavouring. This mimics the Saskatoon taste!
Jackie Burke-Lorette says
Thank you for the hint about the berry mix.
Marcella Lamb says
Looks good !!
The Kitchen Magpie says
Click the link and it’s at the very bottom of the post!
Paulette Thibault Desautels says
Can’t get the recipe.
The Kitchen Magpie says
Try the blueberries instead!
Kathleen Stott says
We can’t get those berries here.
Karen Lynn says
T’was freaking awesome!
The Kitchen Magpie says
Right?? It’s like what impossible pie was supposed to be! Changed my pie world right around!
The Kitchen Magpie says
I eat it cold as leftovers lol!
echarm says
This is what breakfast is like in my dreams! lol
Karen Lynn says
We LOVE Impossible Pie! I’ve never made it with berries. Today … that all changes.
Stacey Woodward says
I literally made this immediately after reading this post last night. It is sooo delicious! Thanks for sharing! P.S. any tips on reheating?
Linda Tanner says
I have 7,000 lbs of saskatoon’s!
The Kitchen Magpie says
Hope you enjoy it!
The Kitchen Magpie says
Test it without berries first to see so that you don’t waste them!