Magic Coconut Pie

August 24, 2012 § Leave a comment

Impossible Pie, Easiest Coconut Pie Recipe, Coconut Dessert
Aka Impossible Pie, this incredibly simple and quick cake recipe turns into an almost-pie after cooking, with a smooth base, custardy middle, and chewy coconut top.

I left this one about 15 minutes too long in the oven so it’s overly brown on top (I was doing my dismal tax return), but it still tasted perfect. And look at those layers! This is a recipe you can, and should, learn by heart.

You will need: A metal pie dish, about 20-25 cm. Mine had holes in the bottom, great for pastry, not so great for this, so I used a smaller deeper dish and it still worked.

125 grams butter, diced and very soft
1 cup caster sugar
4 eggs
1 cup desiccated coconut
1/2 cup plain flour
2 cups milk
2 teaspoons brandy (or any cooking liqueur)

Pre-heat oven to 170°C.

Grease your pie tin with butter.

If you have a food processor, lucky you. Put all the ingredients into it, and whizz together. Pour into pie dish and put in the oven. Seriously.

I don’t have one, so I just put the ingredients together in the classic order using my hand mixer: butter and sugar together, then the eggs, then the coconut, then stir in the milk and flour and alcohol. Pour into the dish, place in oven.

Cook for 1 hour. You want the top to be dark golden, so it’s nice and chewy. Allow to cool for an hour before trying to remove from the tin.

Remove by placing a chopping board on top of the tin, gently flipping the whole thing over and tapping the bottom of the tin until the pie comes out. Remove the tin, put a plate on the bottom and flip back over. But you knew that, right?

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