Impossible Pie

When cooked, this pie is supposed to form a pastry shell, an egg-custard filling and a coconut topping, though I've never had it turn out quite that way. Nevertheless, it always tastes delicious hot or cold, served with cream or custard.


4 oz butter

8 oz caster sugar

8 oz desiccated coconut

4 eggs

4 oz plain flour

half teaspoon ground nutmeg

half teaspoon vanilla essence

half pint milk


Set oven to 350F, 180C, Gas 4

Lightly grease a 10 in pie dish or flan dish

Place all ingredients into a liquidiser or food processor and run until smooth

Pour into prepared dish and bake in the oven for one hour