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
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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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
- 1Preheat oven to 180°C/350°F. Grease deep 24cm (9½-inch) pie dish.
- 2Combine sifted flour, sugar, coconut, egg, vanilla, butter and milk in dish; sprinkle with berries.
- 3Bake 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.
