Name: Caramilk impossible pie recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 125g butter; 120g Caramilk chocolate, chopped; 4 eggs; 1 cup caster sugar; 1/2 cup plain flour; 1 cup desiccated coconut; 2 cups milk; Whipped cream, to serve; Caramilk chocolate, extra, to serve

by Greer Worsley Last updated on 12/20/2021

This magical Caramilk impossible pie separates into layers in the oven, with a pastry-like base, coconut top and wobbly Caramilk chocolate middle! - Greer Worsley

Ingredients

125g butter
120g Caramilk chocolate, chopped
4 eggs
1 cup caster sugar
1/2 cup plain flour
1 cup desiccated coconut
2 cups milk
Whipped cream, to serve
Caramilk chocolate, extra, to serve

Method

Step 1

Preheat oven to 180C. Grease a 26cm ceramic or cast iron pie dish with a little butter.
Step 2

Melt butter with Caramilk and stir until smooth. In a stand mixer, whisk eggs with caster sugar until pale. Whisk through Caramilk butter mixture. Add flour and coconut and beat well. Pour in milk and whisk until just combined. Pour batter into pie dish. Bake for 45 minutes. Check at the halfway mark and cover loosely with foil if the top is browning too quickly. The pie will be just set but still a little wobbly in the centre.
Step 3

Serve with whipped cream and chopped shards of extra Caramilk.

Recipe Notes

from Australia’s Best Recipes team

The batter is very liquid so don’t use a loose bottom tin. I used a 4cm deep fluted pie dish but a pudding dish would also work.

I prefer to eat this cold when the custard layer has had a chance to set, so I refrigerate it until ready to serve. You can enjoy it warm from the oven but the custard layer will be extra soft.

Recipe and photo by Greer Worsley.