Impossible Pie Recipe
I love a cooking challenge and when I spotted the random recipes challenge from Belleau Kitchen I knew I would have to join in. If you are like me you probably have lots of cookery books. I have shelves and shelves full and I love looking though them. The challenge is if you had ten seconds to grab a cookery book which one would you grab. I got my son to count to ten, ran into the kitchen and grabbed the first book I thought was worthy of keeping. This is where it went a bit wrong, I was trying to grab The Good Housekeeping Step by Step cookbook which has every recipe you will ever need. I actually ended up grabbing this – The Australian Women’s Weekly Home Cooked.
It is actually a very good book too with lots of recipes that look lovely. I wasn’t allowed to choose a recipe though, I had to open the book at random and make whatever recipe was on that page. The recipe that appeared was a recipe for Impossible Pie. I was intrigued, I had never heard of Impossible Pie and wondered if it was called that because it was impossible to make. Fortunately it appears it gets its name because all the ingredients are mixed together and when it is cooked it sorts itself out into layers magically in an impossible way. The actual result was gorgeous, my husband even said it was one of the nicest pies he had ever eaten. It was really easy to make as well, although I do need to get some decent pie dishes. I ended up using the lid of a casserole dish which works but does not look elegant.
If you want to try making it this is the recipe. As it is an Australian cookbook it uses cups. I have a set of cup measures so it was easy to follow, but I have also given the conversion into grammes.
Impossible Pie Recipe
Ingredients
- ½ cup (75g) plain flour
- 1 cup (220g) caster sugar
- ½ cup (40g) flaked almonds
- ¾ cup (60g) dessicated coconut
- 4 eggs
- 1 teaspoon vanilla essence
- 125g butter, melted
- 2 cups milk
Method
- Grease a pie dish and preheat the oven to 180C, 350 F, Gas Mark 4
- Melt the butter gently over a low heat.
- Put the flour, sugar, coconut, eggs, vanilla essence and half the nuts into a bowl and add the melted butter.
- Mix till combined then gradually add the milk.
- Pour into a pie dish and bake in the oven for 35 minutes.
- Sprinkle the rest of the nuts over the top of the dish and bake for a further ten minutes.
I served it cold with ice cream and it made a gorgeous pudding. It is definitely a recipe I shall be trying again.
wow, I love the ‘impossible pie’ such a lovely idea!… love that it looks really cakey and puddingy which I do love too. I really like your grab and run choice too a great book. Thanks so much for taking part, I hope you enjoyed the experience! x
It looks gorgeous Alison. I’ve seen recipes for this on Pinterest and sort of assumed that because they were on Pinterest they wouldn’t work (I had yet another Pinterest recipe failure last night – when will I learn?)
*sigh* WP keeps telling me I’ve already said this
Oh. Now I know why it was telling me. I’ll stop cluttering up your post and go and boil my head.
Ooh sounds nice, I flagged up this challenge but have only just got home so not sure if I’ll have time to join in this month !
Thank you for your comment on my blog as it led me to your blog, its lovely to make your acquaintance through Random Recipes.
I came across this pie via a YouTube video but it was an American recipe. It had no nuts, just the coconut and I have made it several times and is a winner.
I always cut the sugar content way down and replace some with stevia and xylitol. You really don’t need as much sugar as milk has natural sugars and the coconut could be a sweetened version too.
I made some when my sister visited earlier this year and she wasn’t so fond off but I insisted she take it for the kids to try.
Needless to say, one loved it, the others didn’t want to try it, even though it was gluten free (straight swap, as the flour migrates to the bottom to form the base layer) and after 3 days, when my sister revisited it, she understood why I made it and why I wanted her to take it.
The custard layer and coconut just blend into the best firm layer and leaving it 2 days before cutting into it has to be done. Never eat this fresh. Don’t bother. It needs time to become a great tasting dessert.
Aside from the GF flour swap, I have made it with oat milk. It is passable at a push, but full fat milk is what is needed for a good pie.
I have also made it in a blender for speed, so easy, but also just as easy to whisk it together if you need an arm workout.
I wish I had found this pie earlier. All those bake ahead dishes would have made my life easier.
Do try it. You won’t be disappointed.
So glad you enjoyed it and thanks for all the tips about the swaps you can use to make it