Impossible Pie is an oldie but a goodie. It’s called Impossible Pie because it’s impossible to stuff up. If you cook it too long it becomes a cake and too short and its baked custard. I’ve bought it into the modern era by adding Matcha.
There’s only one step to this pie. Usually I whizz everything up in a blender but you can mix it all by hand.
2 Cups of Milk or Coconut Milk
1 Cup of desiccated Coconut
1/2 Cup of Self Raising Flour
125 grams (4 Oz) of butter
3/4 Cup of Castor Sugar
3 Teaspoons of Matcha Powder (Green Tea Powder)or 4 for a stronger flavour
To Make it
Whizz all these ingredients in a blender or mix well by hand. Pour into a greased and floured baking dish. Bake at 175c for 60 minutes. Turn the oven down if the top is getting too brown.
When cool place in the fridge to set and serve cold with cream.
Use vanilla for normal impossible pie, add extra matcha for stronger flavour, sometimes I use coconut milk instead of cows milk – this gives an extra coconut flavour but also makes it a bit heavier. Some times I use half milk and half cream for extra creaminess, decadence and extra calories.