Cinnamon custard impossible pie
Prep time: 20 minsTotal time: 
Cinnamon custard impossible pie
True to its name, this cinnamon-spiced impossible pie transforms a single batter into three layers as it bakes – a firm base, a custard centre and a crisp topping
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 100g unsalted butter, plus extra to grease
- 75g plain flour
- 200g caster sugar
- 80g desiccated coconut
- 1½ tsp ground cinnamon
- 4 medium eggs
- 1 tsp vanilla bean paste
- 450ml whole milk
To serve (optional)
- 300ml double cream
- ½ tbsp icing sugar, plus extra to dust
- ¼ tsp ground cinnamon
Step by step
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Melt the butter in a small pan over a low heat, then set aside to cool completely. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4 and butter a 23cmdiameter pie dish (about 5cm deep). Crumple a sheet of baking paper, then open out and press into the buttered dish to line it.
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Sift the flour into a large bowl and add the caster sugar, coconut, cinnamon and a pinch of salt. Mix with a balloon whisk. Crack the eggs into a separate bowl and add the vanilla, milk and cooled melted butter. Whisk to combine. Gradually pour the wet ingredients into the dry ingredients, whisking until combined to a loose batter.
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Pour into the lined pie dish and bake for 1 hour 10 minutes to 1 hour 15 minutes or until puffed up, dark golden brown and just set, with a slight wobble. Turn off the oven and leave the pie to cool inside for at least 1 hour with the door ajar. Remove from the oven, leave to cool completely at room temperature, then transfer to the fridge and chill for 4 hours, or overnight.
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Use the baking paper to lift the pie out of the tin and onto a flat serving plate. Pour the cream into a large bowl and whisk until slightly thickened. Sift over ½ tablespoon icing sugar and ¼ teaspoon ground cinnamon, then continue to whisk until soft peaks form. Dust the top of the pie with extra icing sugar, then slice and serve with the cinnamon whipped cream. Store any leftover pie in the fridge for up to 3 days, or freeze.
