Impossible coconut and passionfruit pie

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 with creamy, custardy base under a moist coconut topping. You can serve it warm, but I prefer it slightly chilled, making for a great do-ahead dessert.

Credit: Alan Benson

• serves

  8-10

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• melted butter, to grease
• 90 g (1 cup) desiccated coconut
• 220 g (1 cup) caster sugar
• 75 g (½ cup) plain flour
• 4 eggs, at room temperature
• 100 g unsalted butter, melted and cooled
• 250 ml (1 cup) milk
• 125 ml (½ cup) freshly squeezed orange juice
• 125 ml (½ cup) passionfruit pulp (see Baker’s tip)
• icing sugar, to dust
• whipped cream and extra passionfruit pulp, to serve

Cooling time 1 hour 

Chilling time 1 hour

Instructions

Preheat oven to 180°C (160°C fan-forced). Brush a 28 cm (base measurement) ceramic quiche dish or a 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 in a separate large bowl and use a balloon whisk to whisk until evenly combined. Add the coconut mixture and stir until just combined.

Pour the mixture into the prepared dish. Bake in preheated oven for 40 minutes or until lightly golden, firm to the touch in the centre, and a skewer inserted comes out clean. 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.

Baker’s tips

• This pie will keep covered in the fridge for up to 3 days.

• You will need about 6 passionfruit for this recipe.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read ourinterview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Jona cake slice and Tam small dip bowl in colour black, both from Country Road. Diamond side plate from Citta.

For more recipes, view our online column, Bakeproof: Coconut.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.