The Impossible Pie. This is an old South African recipe, a family favourite, and it couldn’t be easier!
Ingredients:
How to:
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!
Ingredients:
- 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
- 4 eggs
How to:
- 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!