Impossible Pie

I’m a huge fan of mystery novels, especially period pieces that are light on violence and gore and heavy on historical reference. While reading a mystery that takes place in 1920s Australia, one of the characters talked about making “Impossible Pie.” I had no idea what that was so I asked the source of all trivial knowledge – my husband – if he had ever come across it. He then turned to Google and we found several recipes. It turns out that it derives its name because it is impossibly easy to make. Apparently it’s all chemistry. You don’t make a separate crust and then add a filling. You mix all of the simple ingredients together in a blender and pour them into a pie pan and bake. Because of the different density of the ingredients, they end up in such a way that a bottom crust is formed, with a custard in the middle and a coconut crust on top. Alchemy!

I admit that I am skeptical so I bought some whole milk (grass-fed of course!) and will try the recipe tonight. I’ll finish* this post after I see the results.

* Wellllllllllllllllll I’m going to damn this with faint praise – it was okay. It worked exactly as the recipe said it would, although I’m not really sure I would call the end result “pie.” The taste and texture was very much like a slightly solid coconut cream. Definitely not bad, especially when you consider the effort that went into it which was basically none. I would definitely caution that if you make it, use the best milk, eggs, vanilla and coconut you can find. Here’s what the final product looked like.

Impossible Pie

The strawberries were from my trip to the farmer’s market today. They come from Michigan and were nothing like what you get in the store – even Whole Foods! They were small and tender and juicy and red all of the way through. More on my trip to the market and the dinner I made tomorrow.

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