Impossible pie is so named because all the ingredients are mixed together in one bowl and then ‘miraculously’ separate into three layers in the oven, giving a soft pie base, a creamy custard filling and a crunchy coconut topping. Sounds impossible but it works every time! The recipe seems to have originated in the USA in the 1970s, based on a southern coconut custard pie. I made my first version over 30 years ago, from a Women’s Weekly Cookbook (the source of so many of my favourite recipes) and I’ve been experimenting ever since to come up with the perfect combination of flavours; so far almond and orange impossible pie is the best! I found an equally surprising wine match to serve with it, plum wine (umeshu), a slightly sweet Japanese liqueur, served on the rocks it works a treat! See the video below for another easy Southern classic.
Serves 6
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Impossible pie is so named because all the Ingredients are mixed together in one bowl and then ‘miraculously’ separate into three layers in the oven, giving a soft pie base, a creamy custard filling and a crunchy coconut topping. Sounds impossible but it works every time!
Impossible pie seems to have originated in the USA in the 1970s, based on a southern coconut custard pie.
While most recipes for impossible pie are sweet, the technique works just as well for savoury versions.
I’ve been experimenting for many years to come up with the perfect combination of flavours; so far orange and almond impossible pie is the best I’ve found.
Try Japanese plum wine (umeshu), a slightly sweet Japanese liqueur with orange and almond impossible pie.
