45Serves 8–10, Prep and Cook: 50 mins
4 eggs
125g unsalted butter, melted
1 cup milk
1 cup light coconut milk
1 cup caster sugar
1 cup plain flour
1 cup desiccated coconut
1 tsp finely grated lemon rind
125g punnet fresh blueberries
Icing sugar mixture, to decorate
Whipped cream, to serve
1 Lightly grease a 23cm
round ovenproof pie dish
(6-cup capacity).
2 Whisk eggs in a large bowl.
Add butter, milk, coconut milk,
sugar, flour, coconut and rind.
Whisk until well combined.
Pour into prepared dish.
Scatter with blueberries.
3 Cook in a moderate oven
(180C) for about 40 minutes,
or until golden and just set
in centre. Pie will still have
a slight wobble. Remove.
Stand for 20 minutes
before serving.
4 Dust with
sifted icing
sugar.
Serve
warm
with
cream.Blueberries can be
replaced with
raspberries and coconut
milk can be replaced
with almond or
rice milk.TIP
Replace peaches with
drained canned apricot
halves for a change. Pie
is delicious served
with warm or cold
custard.TIP
Serves 8,
Prep and Cook: 1 hour
4 eggs
100g unsalted butter, melted
2 cups unsweetened almond milk
1 cup caster sugar
1 cup almond meal
¾ cup desiccated coconut
2 tblsps gluten-free flour
1 tsp finely grated orange rind
410g can peach slices in juice, drained
¹⁄³ cup flaked almonds
Gluten-free vanilla custard, to serve1 Lightly grease a 23cm round
ovenproof pie dish (8-cup capacity).
2 Whisk eggs in a large bowl. Add
butter, milk, sugar, almond meal,
coconut, flour and rind. Whisk until
well combined. Pour into prepared
dish. Arrange peach slices over top.
Sprinkle with almonds.
3 Cook in a moderate oven (180C) for
about 45 to 50 minutes, or until pie is set
and top is light golden. Remove. Stand
for 20 minutes before serving.
4 Serve warm with custard. Photos: Benito Martin. Styling: Janelle Bloom. Food preparation: Kerrie Worner. Recipe Development: Jane AshBlueberry and Coconut
Impossible Pie
Gluten-Free
Peach and Almond
Impossible Pie
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