Actually known as “Impossible Pie”, this recipe is easy to make. The name came about because a runny mixture goes into the cake pan, and a 3 layered “pie” comes out of the oven. There is a pastry-like bottom, where the heavy ingredients settle, a custard-like centre, and a golden and crisp top where the coconut floats.
This simple dessert can be served warm or cold. Served cold, this makes a lovely summer dessert.
Ingredients
4 eggs½ cup plain flour1 cup caster sugar1 cup desiccated coconut125 g butter, melted300 ml thickened cream¾ cup milk1 Tablespoon grated lemon rind or zest¼ cup lemon juiceTools you need
Measuring cups and spoons Kitchen scales Grater or citrus zester19 cm square cake pan with straight sides Large bowl Whisk Egg sliceMethod
Preheat the oven to 180 degrees.
Grease a straight-sided 19cm cake pan.
Whisk eggs in a large bowl, gradually whisk in flour, then remaining ingredients. Whisk until mixture is well combined.
Pour mixture into prepared cake pan.
Bake, uncovered for about 45 minutes, or until the pie is golden and set.
To serve warm – Stand 20 minutes before cutting.
To serve cold – Cool in the pan to room temperature, then cover and refrigerate until serving time.
Cut pie into 6 servings. Use an egg slice to remove from the pan.
Lovely dusted with icing sugar, or the zest of lemons or limes, a little extra cream or mascarpone and berries.
