THE IMPOSSIBLE MADE POSSIBLE! How you too can make your Impossible Pie.

Last week, I went around Heysham Village absorbing the history and culture, but also enjoyed a slice of Impossible Pie at Tracey’s Cafe. (If you haven’t read my post already, here’s a quick reminder: Heysham Village: History, Scenery and a slice of Impossible Pie) The concept intrigued and excited me: why is this pie called the Impossible Pie when I was looking at it right there in front of me? Like an Egg Custard Tart with a coconut topping, I decided this pie was well worth trying out myself as I am partial to an Egg Custard Tart.

You will need:

2 cups of semi-skimmed milk

2 cups of plain flour

1 cup of caster sugar

2 cups of margarine

4 eggs

1 cup of coconut

2 teaspoons of vanilla extract

10′ Pie Dish of Flan Dish

Impossible Pie ingredients

Impossible Pie ingredients. Yes I am aware there is only one egg here, I’d cracked the other three before taking this photograph.

1. Before you start anything, make sure that you have set your oven to preheat at 180°C.

2. Whisk your eggs in a large mixing bowl. It is advised to use an electric whisk but because I am a student I just put some elbow grease in and used a fork.

3. Add your milk and whisk again until it looks like you’ve made a really nice scrambled egg mix. Now, add your cup of sugar! It’s best adding your sugar after the eggs and milk as you can see it dissolving and will know when it is fully mixed in.

4. Sieve your flour into the mixture, mixing as you go along to ensure there aren’t any lumps. No one should have to eat a lumpy pie.

5. Now I tried buying a coconut from Tesco but a) They’re not in season and b) It just seems like an unnecessary bother preparing a coconut. As they also didn’t have any coconut shavings on the bakery isle, I had to buy chunks of fresh coconut from the fridge section which at £1, I didn’t think that was too bad and was just the amount I needed. As they are pretty big chunks, I found it best to dice them into smaller pieces like this:

Roughly dice your chunks of coconut to look something like this

6. Having diced your coconut, just throw it into the mix and give it a little stir.

7. I found it easier to melt my margarine before adding it to the mixture, a lot less hassle to mix. Finally, add your two teaspoons of vanilla extract and it’s all systems go. Gently pour your mixture into your dish and it’s ready to put into the oven for 1 hour. Don’t worry if you think the mixture is too runny, it’s supposed to be like that. It should look something like this:

IMG-20140307-00366

8. If you’re anything like me, you will look into the oven every five minutes or so just to make sure that it’s working. After an hour of doing this, your pie should be ready!

Fruit isn't just for decoration, it actually does get eaten

Fruit isn’t just for decoration, it actually does get eaten. But look at that pie! Perfect.

I tried a slice myself and can honestly say it tasted delicious. But obviously I’m going to say that because I made the thing. So I didn’t have a biased opinion, I tried it out on my flatmates and friend Kathryn to see if they too enjoyed eating the pie. And they did!

Kathryn eating my Impossible Pie

Kathryn eating my Impossible Pie

As the pie has quite an unusual texture, I would say it is best to eat it on it’s own. Although some strawberries can be quite refreshing as an after bite!

The pie is best on it's own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

The pie is best on it’s own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

Do you think you will try and make the impossible possible and try your hand at making the Impossible Pie? And if not, what other recipes do you find challenging that have a delicious outcome?

Leave your comments below.

And don’t forget, you can like us on Facebook , follow us on Twitter or email us at 5crumbybakers@gmail.com! Look forward to hearing from you,

John Elsworth

Heysham Village: history, scenery and a slice of Impossible Pie.

Heysham Village: scenic, quaint, historical and quite frankly, beautiful. Not to brag, but my second home. When I’m not in Lancaster, there’s nothing I love more than spending a few days with my dad in Heysham, walking the dog and enjoying the rich scenery that Heysham has to offer. Whether it’s a walk along Half Moon Bay, a stroll down the promenade, a venture around St. Peters Church (founded in the 8th Century and acting as a Saxon Church since 1080) or imagining a life that was when visiting the Viking Graves, it’s safe to say that you can’t fall shy of something to do in this quiet little village.

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Heysham Village sign post

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My Patterdale Terrier Ruby enjoying a dip in the sea.

There are a few cafe’s in Heysham, but we decided to start with the latest edition: Tracy’s Cafe. Formally known as Jim’s Cafe, new management has taken over (in the form of Tracy and her mum) and they have added a selection of homemade cakes to the menu.  I decided to have a slice of Impossible Pie and my dad decided to have a Chocolate & Cinnamon flapjack to go alongside our pot of tea.

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Slice of Impossible Pie and a pot of tea for two

At sight, the Impossible Pie looked less impressive than the actual concept behind it. When I asked Tracy’s mum what made it impossible to make, clearly it wasn’t impossible at all. Though not impossible, impressive all the same.  The method behind making this pie is similar to the all in one method. Mixing all of the ingredients together (4 eggs, 1/2 cup of margarine, 2 cups of milk, 1 cup of sugar, 1 cup of coconut and 2 teaspoons of vanilla extract). However, with the impossible pie, once all of the ingredients have been blended until well mixed, the ingredients separate to form each individual layer.

The flour settles to form the crust, the coconut forms the topping and the centre is of course the egg custard filling. This sounded intriguing and fun to make! Although the textures seemed a bit strange together, after a few mouthfuls you truly began to appreciate the taste of all three layers and the marvel behind making it.

Next week, I will attempt to make the Impossible Pie to see if mine actually works. Also, seeing as how an Egg Custard Tart is one of my favourite deserts, my stomach will be glad of the treat.

Are there any recipes that you didn’t think would turn out as scrumptious as they did? Or any recipes that you use again and again because they’re that good? Leave your comments below.

Don’t forget you can follow us on Facebook  and Twitter or email us: 5crumbybakers@gmail.com

By John Elsworth