Recipe

Blueberry impossible pie

This quick-mix recipe obligingly sorts itself out in the oven into three layers, hence the name.

  • 45 mins cooking
  • Serves 8
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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

Blueberry impossible pie
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 cup (220g) caster (casterfine) sugar
  • 1 cup (80g) desiccated coconut
  • 4 eggs, beaten lightly
  • 1 teaspoon vanilla extract
  • 125 gram (4 ounces) butter, melted
  • 2 cup (500ml) milk
  • 1/2 cup (75g) fresh or frozen blueberries

Method

Blueberry impossible pie
  • 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.

Notes

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.

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