Australian Impossible Pie

Aussie Impossible Pie Australian Impossible PieThe internet is a magic carpet ride for me when I go recipe surfing. And I’m drawn to Australian food blogs, like Gourmet Jack. His slogan: Foodie Nirvana, Australian Style. There he presented Impossible Pie — is it really impossible? Coconut, crustless, custardy… crikey – sounds great!

Turns out, this dessert is more surprising than impossible. Larry noted the first surprise, “This is really light!” Simple truth from a manly man. The second surprise: chilled the next day, it’s YUMMIER. Gotta love Aussies for this keeper recipe.

I do love Aussies, for lots of reasons. Top of my list is that they’re the BEST travel buddies: worldly, easy, fun, frugal, focused on their surroundings. And their recipes often seem like that travel personality – easy, fun, frugal. When I zeroed in on Gourmet Jack’s Impossible Pie, a treasure from his mother’s collection, it looked promising. So few steps! Such easy ingredients! Such a promise, “big leap of faith here,” he wrote. I googled “Impossible Pie” to see if I was somehow ignorant to a classic (like the current macaron craze that’s totally escaping me), and saw American recipes of that title but they tended to be like a savory frittata, and often made with the anathema, Bisquick. I don’t use that stuff. I cook more like Gourmet Jack. Here is his mother, Rose’s recipe:

The Impossible Pie from Gourmet Jack

  • 4 eggs
  • 2 cups cold milk
  • ¾ cup sugar
  • ½ cup all purpose flour
  • ¼ cup butter
  • dash salt
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (sweetened or not – your choice)

Heat the oven to 350º degrees. Prepare a well-greased 10″ Pyrex pie dish.

Put all ingredients in blender, blend at high speed for the count of 10, then turn off blender and pour mixture into the prepared pie plate

Bake for 40 minutes or until edges are brown. Cool (in dish) on wire rack.  Makes 8 servings.

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Creme Brulee is custard, too.  Take a look at the steps to make it by Three Baking Sheets to the Wind.

Mmmm macaroons are coconuty, so I did this post: Chocolate Dipped Coconut Macaroons.

More coconut? Peanut Butter Coconut Chipsters are on Eat At Allie’s.

pixel Australian Impossible Pie

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“Pi”neapple Impossible Pi(e) & Pi(elets)
March 14, 2012 at 6:34 pm

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