Name: Custard Impossible Pie recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 4 eggs; 250.00 ml Essentials Caster Sugar; 125g butter, melted; 3 tsp vanilla essence; 1/2 cup plain flour; 1 cup desiccated coconut; 2 cups milk

by Greer Worsley Last updated on 10/31/2025

This magical custard impossible pie separates into layers in the oven, with a pastry-like base, coconut top and wobbly custard centre.

- Greer Worsley

Ingredients

4 eggs
1 cup Woolworths Essentials Caster Sugar
125g butter, melted
3 tsp vanilla essence
1/2 cup plain flour
1 cup desiccated coconut
2 cups milk

Method

Step 1

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

In a stand mixer, whisk eggs with caster sugar until pale. Whisk through butter and vanilla. 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.

Recipe Notes

from Australia’s Best Recipes team

The batter is very liquid so it is best to use a ceramic or cast iron pie dish rather than a metal flan or pie tin. I used a 4cm deep fluted pie dish but a pudding dish would also work.
Recipe and photo by Greer Worsley.