Pear, Almond & Coconut Impossible Pie

*Pear, Almond & Coconut Impossible Pie*
Serves 6

Called impossible because like magic the mixture separates as it cooks into a base and filling. If you don't like pears you can use canned apples, peaches, apricots or even berries in this fabulous recipe.

75g plain flour (1/2 cup + 2 tsp)
2 tsp ground cinnamon
40g dessicated coconut (1/2 cup)
40g almond meal (1/2 cup)
240ml whole coconut milk (1 cup)
240ml whole milk (1 cup)
125g butter melted (9 TBS)
4 large free range eggs
2 TBS golden syrup (can use corn syrup)
400g tin of pears, drained and chopped roughly (14 ounce tin)
20 flaked almonds (4 TBS)


Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch deep cake tin or pie dish very well.  Set on a baking tray.

Sift the flour and cinnamon into a bowl. Whisk in the sugar, coconut and almond meal.  Whisk together the eggs, melted butter, coconut milk, milk and golden syrup.  Add to the dry mixture and mix well together.  Stir in th chopped pears.  Pour into the prepared baking dish.  Set on the baking tray. Sprinkle with the flaked almonds.

Bake in the preheated oven for 40 minutes or so until golden brown and set.  Serve warm or cold, dusted with icing sugar if desired.  Cream, warm custard or vanilla ice cream goes well with this.
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