Passionfruit Impossible Pie Recipe
The quick and easy impossible pie with a passionfruit twist.
Servings: 12 servings
Calories: 252kcal
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
Calories: 252kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 104mg | Potassium: 142mg | Fiber: 2g | Sugar: 20g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg