bakingcraftingthinking

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Blue impossible pie

on July 23, 2009
Today Froglet and I decided to use up some leftover coconut by making impossible pie. And since ABC&123 are looking for blue or brown activities, we decided to make it blue. Hopefully they’ve not beaten me to posting this time! *laughs*

When I say we decided, I mean I decided. Because I, and not my son, am the boss, despite his apparent disagreement. Just because you are steadfast in your belief does not mean that you are right, Froglet.

Impossible pie, in case you’ve not come across it before, is named thus because it’s a self-cruster. My recipe asked for a 10 inch pie dish (25 cm), but mine was 11 inch (28 cm). How is that possible? Or should I have measured the base rather than the rim? Anyway, we also have tiny pie dishes so I halved the recipe and used five of those, although I think six would have been better.

The halved recipe runs as follows:

2 eggs
25 g (1 oz) margarine
1/2 tsp vanilla essence
1/4 tsp baking powder
1/4 cup plain flour
1/2 cup coconut
1 cup milk
1 cup sugar
1/2 cup sugar
pinch of salt (1/8 tsp!)

and blue food colouring, of course. We added the blue colouring to the milk, and then added some more when it was all blended because it looked more green than blue.

My cup measure is 250 ml, in case you’re using different cups.

Blend all together, pour into greased pie dishes (4 inches/10 cm), bake at 160 C for about 40 minutes (fan assisted oven). The original recipe said 175 C for 1 hour, but that was for the full recipe in a large pie dish so I adjusted. You may need to fiddle with this a bit for your oven.

When it was all cooked, the coconut was supposed to end up on top, the eggy bit in the middle and the crust on the bottom… and it did! Very thin crust, but I think it was always thin.

I will have these pieces, and two of that one, Mummy.

I’m happy to say it met with approval!

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