Name: Blueberry impossible pie
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 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

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

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

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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