Wednesday, October 22, 2008

Impossible Pie (coconut custard fruit pie) !!

What’s with the name? Basically you just mix everything together, pour it into a pie dish and bake it.
During the cooking process, the batter ‘magically’ separates into three layers, a caramel-ly crisp coconut top, a custardy middle and a pie crust!
I never thought I'd be so impressed. I just prepared this as a back up dessert for a dinner partly and mostly cos I have all the ingredients in the pantry. This recipe is from Jo Seagar’s ‘You shouldn’t have gone to so much trouble darling…” Jo’s philosophy is minimum effort, maximum effect…which I can readily attest to what this recipe is about!!
I’ve modified the recipe somewhat...halving the sugar, using skim milk, reducing the butter slightly, adding some fruit and serving it in smaller portions.

the first picture shows the pie from a small heart shaped pan...

the second one is the pie in a 23 cm pie dish...i added some mango slices as well but it was a bit thin cos i didn't double the recipe...and the crust is not supposed to be so dark ok?? i left the pie too close to the grill element..

Impossible Pie
Fills a 600ml capacity pie dish or 6X 100ml ramekins / Double all quantities for a 23 cm pie dish

40 g butter, softened (original recipe: 50g)
¼ cup sugar (original recipe: ½ cup)
¼ cup flour
1 cup skim milk
2 eggs
1 tsp vanilla essence OR 1.5 tbs Baileys
½ cup dessicated coconut
icing sugar to dust (optional)
¼ cup diced fruit of choice (I used boysenberries)
in a food processor, mixed butter and sugar until creamy, add eggs then all other ingredients other than fruit and icing sugar.
Mix until a smooth batter.
Pour into a greased pie dish or ramekins. Add fruit.
Bake at 180 degrees for 1 hour or until the top is golden and crusty.

Nutritional analysis:
580kJ 2.5g protein
hey, it’s not too bad…the nutritional profile is similar to eating two slices of bread….