Yom Kippur Recipe: Impossible Pie From Cooking Well Done

A kosher twist on a delicious dessert.

“It’s my personal challenge to tackle recipes that are not kosher and make them kosher friendly for the home cook,” says Laurie Pearlman of Cooking Well Done, the kosher cooking school she runs with Maureen Berkman. (You may remember their Carrot Apple Pudding recipe we recently posted for Rosh Hashanah).

We asked the duo for another kosher recipe, this time for Yom Kippur. Pearlman delivered with “impossible pie,” which, despite the name, is a “very easy dessert to make for Yom Kippur,” she says.

Impossible Pie

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Serves 8


½ cup flour
1 cup sugar
¾ cup coconut
4 large eggs
1 tsp vanilla
4 Tbl +1 tsp melted butter*
½ cup flaked almonds-separated in half
1 cup vanilla soy milk
1 cup coconut milk (from the refrigerated section of the supermarket-not canned)


Preheat oven to 350 degrees.
Grease a 10” deep pie dish.
Combine the flour, sugar, coconut, vanilla, and half of the almonds.
Beat eggs and add to the mixture.
Add in the melted margarine/earth balance.
Add in the soy and coconut milk.
Pour into the pie dish and bake for 35 minutes.
Remove from oven, sprinkle with the remaining almonds and bake an additional 10 minutes.

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*Butter can be replaced with margarine or earth balance (stick) to make a non-dairy pie.

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