impossible pie

Impossible Pie! Well, this has got to be one of the easiest and most delicious dessert pie recipes I’ve ever tried!

When I say easy I really do mean easy. It’s a case of mixing all the ingredients listed below, adding to a baking pan and going to have a cup of tea whilst you wait for the Impossible pie to bake.

When the impossible pie is ready, you’ll notice it has formed a crust on the top and also a kind of pastry crust on the vase, resembling a pie dough crust, but as you will know, we haven’t used any pie dough in the recipe. So that must be impossible right? See for yourself!

This impossible pie has a filling texture of a baked egg custard. Smooth, creamy and simply delicious. The top of the impossible pie has a slightly rough textured crust. What happens when it is baking is the coconut flakes come to the surface of the pie and hence you get a slightly textured top. For the base of the pie, the almost pie dough appearance is because when the egg custard is baking, it will naturally form a layer on the base where it is a higher temperature due to contact with the pan and oven shelf. So what you end up with is like a magic pie with a pie crust and top, but not!

This pie makes it’s own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.Servings:8Yield:1 – 10 inch pie

Ingredients

Ingredient Checklist

• 2 cups milk
• 1 cup flaked coconut
• 4 large eggs eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 6 tablespoons margarine
• ¾ cup white sugar
• ¼ teaspoon ground nutmeg

Directions

Instructions Checklist

• Step 1Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
• Step 2Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts

Per Serving:282 calories; protein 6.3g 13% DV; carbohydrates 32.8g 11% DV; fat 14.3g 22% DV; cholesterol 97.9mg 33% DV; sodium 179.7mg 7% DV.