Mum's Impossible Pie

• 4 large eggs
• 16 ounces milk
• 3 ounces flour, all-purpose
• 1/2 teaspoon baking powder
• 1 x salt
• 4 ounces margarine melted
• 7 ounces tuna fish or salmon, canned, drained
• 1 each onions finely chopped
• 4 ounces mixed vegetables frozen
• 1 can evaporated milk
• 1 x black pepper ground
• 2 tablespoons parsley leaves fresh, chopped
• 5 ounces sugar
• 3 1/2 ounces coconut dessicated
• 1 each eggs
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract

1. The beauty of this wartime pie from South London is that it is unbelievably easy and foolproof, provides a delicious meal from whatever is in the cupboard and can be used for either a main course or pudding.
2. Method: Preheat oven to Gas Mark 5, 375F, 190C.
3. In a large bowl beat together the eggs, milk, flour, baking powder, salt and margarine.
4. Stir in the chosen filling to make either a sweet or savoury pie.
5. Pour the mixture into a lightly greased 10-inch pie plate and bake in a preheated oven for 35 to 40 minutes until set.

eggs, milk, flour, baking powder, salt, margarine, fish, onions, mixed vegetables, milk, black pepper, parsley, sugar, coconut, eggs, sour cream, vanilla

Taken from recipeland.com/recipe/v/mums-impossible-pie-6001 (may not work)