Big fat mature cream pie how to#
Big fat mature cream pie full#

I had run the blender for 30 seconds and it looked well-mixed, but there was still yolk on the blades when I poured in in the pan.

Big fat mature cream pie full#

I think I’ll mix it for a full minute next time. Your Impossible Pie recipie is now my go-to darling, my “pudding-pie” if you will 😉 I was going to make a mille-feuille pudding, but changed my mind. Love it! So much easier than Bird’s Custard Powder (especially not needing to stand over a hot stove during a 30° summer). Then you pour the batter into a pie pan and bake it.

Big fat mature cream pie how to#

How to Make Impossible PieĪll the ingredients are added to a blender and then blended together. However, I make the non-coconut version more because I don’t usually have shredded coconut in my pantry. I slightly prefer the coconut version but I also really love coconut desserts. I share more on the coconut version in the notes of the recipe card at the end of this post. The layers on not as distinct for the coconut version, as the coconut does get mixed with the custard layer. The shredded coconut sits on top of the creamy custard. The shredded coconut version is a three-layer pie. There is also a version of this recipe made with shredded coconut. It has a creamy custard on top and then a firmer layer at the bottom that is like a pie crust. The version I’m sharing in this post and that is pictured in the photos is a two-layer pie. There are actually two variations of this recipe.

The pie gets its name because a crust magically forms during baking. It is an old-fashioned recipe that has been around for a long time. This pie is referred to as impossible pie or magic crust pie. Milk: I used low fat milk but any milk or milk alternative should work for this recipe. The flour will sink to the bottom during baking, creating a firm layer that acts as a pie crust. Sugar: Regular granulated white sugar is used to sweeten the pie.įlour: Regular all purpose flour is used for this pie.

Unlike magic cake, you do not need to separate the egg yolks from the egg whites. If you want more flavor you can also some vanilla extract.Įggs: The eggs are needed to form the custard. The original version also uses butter but I found that it works without the butter and doesn’t taste much different. This recipe is similar to Magic Cake, except that you don’t need to separate the eggs and it doesn’t have a cake layer. You don’t need to make a pie crust, but one will appear during baking. I don’t make pies often because I don’t like having to make a crust. This dessert is best served chilled, making it perfect for summer. When the batter bakes, it separates into a creamy custard and a pie crust. This easy pie requires just 4 ingredients and one batter that takes only five minutes to prepare. This creamy custard pie is called impossible pie because a pie crust magically appears during baking.