Can you believe I have never eaten Key Lime Pie? I have heard about it…
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
- 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
- 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.