Tiny’s Impossible Pie

While we lived in Port Elizabeth (South Africa) in my teens – one of my mothers customers (who also became a friend) invited us around to enjoy a meal with him, his wife and their kitty cat (whom they had named *Kill-Mouse-Kie*)

🙂

His name was Raymond and her name was Tiny… and a very fitting name for her… as she was a dinky little lady with long grey hair in a plait… (and as dinky as she was – he was tall!)

Nothing stopped this little package of dynamite from getting stuck into the kitchen, the garden and everywhere else, in order to get things done.

Anyway – for the aforementioned lunch – Tiny whipped up her *Impossible Pie*…. essentially throwing all the ingredients into a mixing bowl – giving it a good mix – pouring into baking dish – baking… and guess what…

The cake separates while baking!!! Into THREE distinct layers… a type of crust on the bottom, a custard in the middle and a crispy coconut topping!

How flipping cool is that????

This is a recipe that I would definitely make again – it provides a quick, easy and tasty dessert or afternoon tea treat… and consider it my tribute to PE and my wonderful High School experience there!

Tiny’s Impossible Pie

tinys impossible pie final

4 eggs

1/4 cup of butter/margarine

1 cup sugar

1/2 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 cups milk

1 cup of Desiccated coconut

1 teaspoon vanilla essence

tinys impossible pie ingredients

  • Place all ingredients in a bowl and mix well
  • tinys impossible pie mix 1
  • tinys impossible pie mix 2
  • tinys impossible pie mix 3
  • tinys impossible pie mix final
  • Pour into a greased (10 inch) pie dish
  • tinys impossible pie pre oven
  • Bake at 180C for 1hr
  • tinys impossible pie oven
  • tinys impossible pie post oven
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