Impossible Pie
Why impossible?
Because, it transforms from a lumpy liquid to a three-layered delight in just under an hour.
Please note, I view any additions, including the scandalous suggestion of topping with flaked almonds, as besmirching the purity of the dish. I’ve said my piece and we’ll move on now.
ingredients
- 1/2 cup (75g) plain flour
- 1 cup (220g) caster sugar
- 1 cup (80g) desiccated coconut
- 4 eggs, beaten lightly
- 2 teaspoon vanilla extract
- 125 g unsalted butter, melted
- 2 cup (500ml) milk
Preheat the oven to 180°C/350°F. Grease a deep 24cm (9½in) pie dish.
Combine sifted flour, sugar, coconut, eggs, vanilla, butter and half the almonds if using in a large bowl. Gradually add milk, stirring, until combined. Pour mixture into the dish.
Bake for 45-50 minutes. It should be golden on top with no discernible liquid appearing when poked.