Impossible Coconut & Passionfruit Pie
Prep 20 mins (+ 1 hr cooling and 1 hr chilling time)
Bake 40minServes 8-10
Apparently, this pie is named as such because it is almost impossible to mess up... my kind of recipe! As it bakes two distinct layers form - a creamy, passionfruit curd base under a deliciously moist cakey topping. You can serve it warm, but I prefer it slightly chilled – take your pick!
Melted butter, to grease
90g (1 cup) desiccated coconut
220g (1 cup) caster sugar
75g (1⁄2 cup) plain flour
4 eggs, at room temperature
100g unsalted butter, melted and cooled
250ml (1 cup) milk
125ml (1⁄2 cup) strained fresh orange juice
125ml (1⁄2 cup) passionfruit pulp (see Baker’s Tips)
Icing sugar, to dust
Whipped cream and extra passionfruit pulp, to serve
- Preheat oven to 180°C (160°C fan-forced). Brush a 26cm or 28cm (base measurement) ceramic quiche dish or a shallow 2 litre (8 cup) capacity ovenproof dish with the melted butter to grease.
- Combine the coconut, sugar and flour in a large bowl. Put the eggs, butter, milk, orange juice and passionfruit pulp ina separate large bowl and use a balloon whisk to whisk until evenly combined. Add the coconut mixture and stir with the whisk until just combined.
- Pour the mixture into the prepared dish. Bake in preheated oven for 40 minutes or until lightly golden around the edges and firm to the touch in the centre. Remove from the oven and stand the dish on a wire rack for 1 hour or until cooled to room temperature. Place in the fridge for 1 hour or until chilled.
- Serve in wedges dusted with icing sugar and accompanied by the whipped cream and extra passionfruit pulp.
- You will need about 6 passionfruit for this recipe.
- This pie will keep covered in the fridge for up to 3 days.
- Impossible Coconut & Lemon Pie: Replace the passionfruit pulp with 125ml (1⁄2 cup) strained fresh lemon juice.