How to make impossible pie
Created | Updated Feb 17, 2004
This creates a custard pie with pastry base and coconut topping.
Before you start, make sure you have an oven-safe 25cm wide, 5cm deep dish, an oven and a food processor.
It is called impossible pie bacause it is impossible to think that the gloopy mess can become a pie.
• Preperation: 5 mins
• Cooking Time: 1 hour
You will need
5 Large Eggs
175g / 6oz Caster Sugar
Pinch of Salt
450ml / 16fl oz Milk
1tsp Vanilla Extract
50g / 2oz Softened Butter or Margerine
65g / 2½oz Plain Flour
½tsp Baking Powder
50g / 2oz Desiccated Coconut
Method
Pre-heat your oven to Gas Mark 4, 180°C, or 160°C for a fan oven.
Place all the ingredients into a food processor and blitz.
Pour into a 25cm wide, 5cm deep dish.
Bake for an hour.
• Cover with foil and store in the fridge. Will keep for 2-3 days.
• Best served cold, but also nice hot
• You can make this recipe without coconut, but it will not have a topping. Without coconut, it becomes an egg custard with pastry base.
• This recipe works because the pastry ingredients are heavier than the rest of the mixture, so sink to the bottom, while the lighter coconut rises to the top.
