Passionfruit Impossible Pie Recipe

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5 from 2 votes

The quick and easy impossible pie with a passionfruit twist.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Australian, English

Servings: servings

Calories: 252kcal

Author: Libby Hakim

Equipment

1 round springform cake tin (approx 25cm diameter)

Ingredients

½ cup plain flour / all purpose flour (75 grams)
1 cup caster sugar (220 grams)
1 cup desiccated coconut (70 garms)
4 eggs, lightly beaten
125 grams butter, melted
1 ⅓ cups milk (325ml)
½ cup passionfruit pulp (from 4-6 passionfruit)
1 teaspoon vanilla extract

Instructions

Grease the cake tin and pre-heat oven to 180 degrees celsius / 355 fahrenheit (fan-forced).
Sift flour into a large mixing bowl. Add the sugar and coconut and whisk to combine.
Add remaining ingredients and whisk until combined. The mixture will be quite runny.
Pour into prepared cake tin and bake for 45-60 minutes. It should be golden on top and slightly wobbly in the middle when it's removed from the oven.

Notes

TIP: The mixture will somehow separate as it’s cooking to form a pastry bottom, a custard filling and a crunchy top.

Storing: Store in the fridge, covered, for up to 3 days.

Freezing: Can be frozen for up to 2-3 months but best made fresh.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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