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

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

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Ingredients

Method

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