MONDAY RECIPE POST - 4 INGREDIENT IMPOSSIBLE PIE (NO BUTTER OR OIL)

Today's recipe came from Kirbie's Cravings, hosted by Kirbie.  It's called an impossible pie because it makes its own crust.  I made it because I have been thinking about English Custard Tarts lately, and I am interested in seeing how it compares.  I don't make desserts very often but as our son was coming over, I thought this would make a nice treat.  The original recipe can be found at this link.  Thank you Kirbie!  She has wonderful recipes on her food blog.  You will also be able to read the tips she added for this one, and I have added a few below.

The following are from Kirbie’s recipe.

"This creamy custard pie is called impossible pie because a pie crust magically appears during baking. This easy pie requires just 4 ingredients and one batter that takes only five minutes to prepare. When the batter bakes, it separates into a creamy custard and a pie crust."

4-Ingredient Impossible Pie

Servings: 10

Calories: approximately 128 per slice (other nutritional values can be found at Kirbie's website)

Preparation time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes 

4 large eggs

3/4 cup (148 g) granulated white sugar

1/2 cup (64 g) all-purpose flour

2 cups (473 ml) low fat milk (I used 2%)

(Optional) Powdered sugar for dusting the top of pie when cooled

Preheat oven to 350°F (177°C). Grease the interior of a 9-inch pie pan.

Add eggs, sugar, flour and milk to a blender.

Blend until all ingredients are incorporated and evenly mixed. 

Pour batter into prepared pie pan.

Bake for about 45 minutes or until toothpick inserted comes out clean. 

The pie will also start to pull away from the sides. 

Let cool to room temperature. 

It will deflate a little as it cools. 

Place in fridge for several hours or overnight to chill and let the flavors fully develop. 

If using, sprinkle the pie with powdered sugar before serving.  I use a mesh sieve to do this.  

Pie is best served chilled.

More of Kirbie's notes: 

"Make sure to refrigerate for several hours or overnight before serving. This lets the flavors develop better. 

Without refrigerating, the pie does not taste as sweet and the custard tastes eggy.

This pie is not super sweet. If you prefer sweeter desserts, you can add an extra 1/4 cup of sugar to the batter, or you can dust the pie with extra powdered sugar, or add some other sweetener on top. 

For more flavor, you can add 1 tsp of vanilla to the batter.

Do not use a shallow pie pan because your batter won't fit.

Coconut version: If you want to make the coconut version, make the batter first without the coconut. Then stir in 1 cup of shredded coconut to the batter. You will need to bake the coconut version about 5-15 minutes longer.

Low fat milk can be substituted with whole, skim or milk alternatives like soy milk or almond milk." 

Below you can copy and paste the address if you prefer it that way.

https://kirbiecravings.com/4-ingredient-impossible-pie/

What did we think?  

This was enjoyed by the three of us   I put a small dish of blackberries and raspberries on the side.

I didn't have much time to chill because as soon as the lads saw the finished pie, they asked for a slice straight away.  I only found the recipe an hour before baking.  It was sweet enough and no one found it 'eggy'.  Next time though, I will make it the day before, or at least several hours earlier.  And our pie was even better the next day with the required chilling.  The pie also has a cleaner appearance/edge when sliced.

It puffed up a lot, similar to when I have made Yorkshire Pudding, but as mentioned in Kirbie's notes, it deflates quickly.  

Bubbles appeared on the surface even after cooking.  I'm sure this was due to mixing it in the blender, and maybe I could have stopped whirling earlier? I saw the bubbles before putting the pie in the oven, too many to smooth out but thought they might disappear in the cooking process, Nope! My pie was doing a perfect impression of the surface of the moon.

They did, however, disappear after sprinkling powdered sugar all over the top, which I did before serving.  You couldn't see them at all, and it had a wonderful taste.

My pie also cracked a little in the middle.  I'll have to read up on how to prevent that but again, after I covered everything with powdered sugar, no problem and the finished product was not only delicious, but very pretty.

One of the easiest desserts to put together and I have had requests to make it again.  It would be very nice for when we have company.