Mini Impossible Pies
Servings: 21 Mini Pies

Basic Impossible Pie Ingredients:
2 cups milk
1 cup Flaked coconut
4 eggs
1 tsp vanilla
½ cup flour
5 Tablespoons butter, melted
¾ cup sugar

For the Orange Mini Pies:
Zest of half an orange
1 Tablespoon Orange Juice

For The Chocolate Mini Pies:
2 oz Chocolate, melted (I use Dark Chocolate)

Mix all the ingredients listed for the Basic Impossible Pie in a bowl using a spoon or hand whisk.

Divide the batter into 3 bowls. In one bowl, add the grated orange zest and juice, in another bowl, add the melted chocolate. (To melt the chocolate, pop in the microwave at 30 second intervals until all melted). The 3rd bowl will stay as the plain Impossible Pie. Give the batter a mix again.

Pour into Cupcake lined baking pans. You should get around 20 - 21 cupcakes from this recipe.

Bake 350 F for 17 minutes.
When done, the pies will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.

To remove the mini pies from the paper, peel away the sides first, and if you see the bottom crust is catching to the bottom of the paper, take a knife and loosen the base. (I found the base stick to a few as I removed the pies from the paper).

Serve on their own or with a blob of vanilla ice cream!