I was curious and fully attracted by this recipe name ‘Impossible’ Coconut Pie by Valli Little at Taste.Com.Au. Without much hesitation I quickly took out all the required ingredients from my fridge and pantry. This recipe is very easy to follow. You don’t need to beat up the butter or eggs, just dump all the ingredients into a food processor and blend them together within 30 seconds. So simple right? But you need to bake the pie for 60 minutes or a little longer to make sure it is fully cooked because so much liquid have been used. I’ve used three quarters of the recipe to fit my 22cm (9 inch) pie tray and also reduced lemon juice and sugar to suit my taste buds.
Verdict: Totally agree with Valli ~ “Delicious and yet so easy. It’s impossible to go wrong with this tropical sweet pie dessert”. This coconut pie is very fragrant even when it is baking in the oven. The combination of coconut milk, lemon and orange juices is so perfect, that’ll definitely make you reach for another slice. Another keeper recipe!
“Impossible” Coconut Pie
3 Eggs
130g Sugar
75g Butter, softened
60g Desiccated coconut
11/2 tbsp Lemon zest
1 1/2 tbsp Orange zest
60ml Lemon juice (or add to taste)
125m Orange juice
200ml Thick coconut milk
70g Plain flour, sifted
Method:
- Preheat oven to 170C.
- Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 22cm (9 inch) pie tray.
- Place pie tray at the lower rack of the oven and bake for 60 – 80 minutes. Loosely cover with aluminium foil when you find the pie turning brown during half way of baking. Set aside to cool, then refrigerate for 1 hour to chill.
- Slice and serve with a little
whipped cream and passionfruit.blueberry jam and sprinkle some toasted desiccated coconut over it.
Hope you have a wonderful week!