If you’re not across the idea of an “impossible pie”, the miraculous name (and nature) of the dish comes from the way it is cooked. All the ingredients are blended together, then baked in a pie dish. The settling of the blended batter as it bakes makes layers: a base, a custardy centre and a crunchy top.
It’s a 1970s cult recipe, which, in its original, simple form was one of the first dishes I learned to make on my own. The incentive was the perfectly wobbly custard. I don’t know a single person that doesn’t have a soft spot for custard. It crosses countries, cultures and generations, bringing a smile to the eye of most.
Lately, I’ve been teaching the recipe to my children, and in the process I’ve made dozens of variations; additions of fresh passionfruit, aromatic spices and citrus zest are all favourites, but this 2020 invention is by far the best; toasted coconut and velvet-rich dark chocolate custard, inspired by coconut rough slices. I don’t think I can go back to simple vanilla.
Dark chocolate coconut rough impossible pie
Prep: 10 mins
Bake: 40 mins
Cool: 20 mins
Equipment: Requires a stick blender
75g shredded coconut
60g 70% cacao dark chocolate
20g butter
480g milk
4 free-range eggs
215g sugar
15g cocoa powder, get a good one, it makes a big difference
Pinch of sea salt
75g plain flour
10g vanilla essence or extract
Preheat oven to 160C.
Grease a 23cm pyrex-style pie dish with a generous coating of butter. My pyrex dish is 23cm wide, which perfectly fits this batter volume.
Toast the shredded coconut, in the warming oven until golden brown, this will take about five minutes. Keep an eye on it, as coconut can burn in a flash.
Melt the dark chocolate with the butter in a small pot and then combine into the milk, this will make wispy bits of chocolate, but they will disperse into the batter as you go.
Add all the other ingredients, one by one, blend with a stick blender until combined.
Add the toasted coconut and give one last blitz.
Pour into greased pie dish and carefully transfer the very full dish to the oven.
Bake at 160C for about 35 minutes until gently puffed up in a doughnut shape at the edges, yet still slightly jiggly in the centre.
Cool to just warm, allowing the pie to set all the way through, before slicing into wedges. Carefully run a knife around the outside of the crust, along the dish, and you should be able to slip an egg flip in and slide out a piece carefully.
Any uneaten pieces can be left in the pie dish, cling wrapped and refrigerated for a few days.
Serve barely warm as is, or perhaps with some with fresh or poached cherries to ritz it up into a fresh Cherry Ripe.
How to make the classic
20g butter (1 tbsp)
480g milk (2 cups)
4 free-range eggs
215g sugar (1 cup)
75g coconut, shredded or desiccated (1 cup)
75g plain flour (½ cup)
10g vanilla essence or extract (2 tsp)
Combine all ingredients in a jug and blend with a stick blender until mixed.
Follow the method for baking and serving above, for 35 minutes in a 160C.
I’ve included volume measures here, in addition to the weights, as it’s true to the simplicity of the original recipe. I’ve converted this to weights for accuracy and mess reduction, as it is so much easier to just add the ingredients, one by one, to a jug on top of a set of scales, then blend with a stick blender.
The Link LonkDecember 09, 2020 at 11:30PM
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Impossible pie: a dark chocolate and coconut twist on a classic 70s recipe - The Guardian
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Pie
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