Impossible Pie
The original impossible pie, a sweet and creamy coconut dessert pie.
Servings: 12 slices
Calories: 240kcal
Equipment
- pie dish (approx 24 cm)
Ingredients
- 4 eggs (lightly beaten)
- ½ cup plain flour (sifted)
- 2 cups milk
- 2 teaspoon vanilla extract
- 125 grams butter (melted)
- ¾ cup desiccated coconut
- 1 cup sugar
Instructions
- Grease the pie dish and pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Mix all ingredients together until combined.
- Pour into pie dish and bake for 45 minutes.
- Serve hot or cold.
Notes
TIPS:
The uncooked pie mixture will be very runny.
Don’t panic, remember this pie seems impossible but it all works out.
The mixture will somehow separate as it’s cooking to form a pastry bottom, a custard filling and a crunchy top.
FAQs:
Why is it called Impossible Pie?
Person 1: This lovely layered pie took 5 minutes to make.
Person 2: But it’s a three-layered pie with pastry, a custard filling and a crunchy top. That’s impossible!
Person 1: It’s true but it is impossible, Impossible Pie!
Can you freeze Impossible Pie?
You can freeze this pie for up to three months. But it’s so lovely made fresh, so make it up to eat straight away if possible.
Nutrition
Calories: 240kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 106mg | Potassium: 119mg | Fiber: 1g | Sugar: 19g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg