The reason this pie is “impossible” is because the ingredients separate into three layers while baking. The heavy flour sinks to the bottom of the dish and pretends it’s pastry; the light coconut floats to the top to make a kind of crust or topping; and the egg and milk stay happily in the middle making a delicious blueberry-studded custard.
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease deep 24cm (9½-inch) pie dish.
2.Combine sifted flour, sugar, coconut, egg, vanilla, butter and milk in dish; sprinkle with berries.
3.Bake pie about 45 minutes or until browned lightly and just set. Stand 10 minutes before serving.
This dessert is called “impossible” because, while a runny mixture is poured into the cake pan, a three-layered “pie” emerges from the oven. The bottom layer is pastry-like because the flour and butter sink to the bottom; the centre layer is like a custard filling; and the top layer is slightly browned and crusty because the coconut, the lightest ingredient, floats to the top during baking. Recipe is not suitable to freeze.
Note
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