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
  • Print
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.


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


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.


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.

More From Women's Weekly Food