This magical impossible pie starts as a thin creamy batter and separates into layers in the oven, but it’s really all about the golden syrup flavoured custard centre!
Ingredients
- 4 eggs
- 1/3 cup caster sugar
- 1/3 cup golden syrup
- 125g butter, melted
- 1 tsp vanilla essence
- 1/2 cup plain flour
- 1 cup desiccated coconut
- 500ml milk
- Extra golden syrup, to drizzle
Method
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Step 1Preheat oven to 180C. Grease a 26cm ceramic or cast iron pie dish with butter or spray oil.
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Step 2In a stand mixer or using handheld beaters, whisk eggs with caster sugar and golden syrup for 4 minutes until thick and fluffy. Mix in melted butter and vanilla, followed by flour and coconut. Add milk and whisk until just combined. Pour into prepared pie dish and bake for 40-45 minutes. After 20 minutes, cover loosely with foil so the top doesn’t burn. The pie will be just set and still a little wobbly.
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Step 3Allow to cool slightly, then drizzle over extra golden syrup. Slice and serve.
Recipe Notes
The batter is very liquid so avoid using a loose-bottomed flan tin.
This would be delicious served with a scoop of vanilla ice-cream.
You can enjoy this warm or cold.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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