I have been collecting easy baked puddings and cake recipes for many years, my main criteria being that they are amazingly easy (bordering on a party trick, like that banana bread), they must use stuff that I generally have in my store cupboard, and be fairly economical – a tall order, right?
Well, here’s one that does all of that – The Impossible Pie. This is an old South African recipe, a family favourite, and it couldn’t be easier!
The Impossible Pie
½ cup flour
½ tsp baking powder
1 cup coconut
Pinch of salt
1 cup of sugar
1 tsp vanilla essence
5 tbsp soft butter
2 cups milk
Place all the ingredients into a mixing bowl or processor, blend until very well mixed and creamy, at least 3 minutes. Pour into a greased pie dish and bake at 180°C for about an hour, until golden brown and crispy.
When done, the pie crust will be at the bottom, the baked custard in the middle, and the coconut on top – I promise! I don’t know how that works, but it really does – every time.
Serve warm, while the custard is still creamy and buttery and delicious, and the coconut topping crispy, but it’s also pretty good chilled. It’s one of those desserts/tea-time treats that needs no ice cream or cream, just serve it on a plate sprinkled with a little cinnamon (if you wish), and a good coffee on the side!