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Pear, Almond & Coconut Impossible Pie



This is a dessert that is not only impressive, but also very easy to create.  Even easier to eat. 
 
With the colder temperatures and damp dismal weather comfort food is the order of the day. You really can't get much more comforting than this!

Pear, Almond & Coconut Impossible Pie

This falls into the category of what is called an "Impossible Pie."  Supposedly separating into three lush layers.  A crust on the bottom, topped with a custard and then a cake on the top.
 
Quick to whip together. No "faffing" about.  Easy peasy, lemon squeasy.


I have always found that the bottoms of these impossible pies have never truly been what you would really call a crust. Having said that however, it doesn't really matter, because they are spectacularly delicious desserts!
 
Sometimes a crust can be highly overrated. (I can't believe I just said that!)


Pear, Almond & Coconut Impossible Pie


I especially love this version of Impossible Pie. With its lush coconut and almond batter  . . .  rich and moreish . . .  studded with chunks of pear, lightly flavoured with cinnamon . . . it ever fails to please.

I think the only way it could possibly be any better, would be if we added chocolate chunks.  Did I say that?  Ummm . . .  sorry!




If you use real butter to butter the baking dish really well, you do end up with a browned almost crust on the bottom . . .Real Butter.  As opposed to fake butter.

Or margarine. My mother never used margarine.  Only butter. There is no substitution for the real thing.  Trust me.


The custard is rich, delicious and nicely flavoured.  It has a beautiful coconut flavour that comes from using both whole and full fat coconut milks along with the eggs  . . . 

Two kinds of coconut milk.  You can't beat it!


The cake part is also rich and delicious. It is  highly flavoured with almond and coconut, from the use of dessicated coconut and ground almonds.
 
This gives  you almost a frangipane cake . . .  studded with cooked pears. I simply adore frangipane.


And of course you have the flaked almond topping.  The gild the lily so to speak.
 
They get all toasty and brown in the oven.  Really buttery, gorgeously nutty.


Throughout there is the lovely flavour of cinnamon.  Beautiful warm and comforting.  
 
Cinnamon is  the warm baking spice that always whispers "Home Sweet Home" to my heart.


The smell when it is baking is amazing. It smells buttery, warm, cinnamony, nutty  . . .all at once.

Its enough to drive a sane woman crazy.


The flavour of it is pretty amazing as well.  If you only bake one dessert this weekend, let it be this. You will not regret it! I guarantee!


Yield: 6
Author:

Pear, Almond & Coconut Impossible Pie

Pear, Almond & Coconut Impossible Pie

Called impossible because like magic the mixture separates as it cooks into a base and filling. If you don't like pears you can use canned apples, peaches, apricots or even berries in this fabulous recipe

ingredients:

  • 75g plain flour (1/2 cup + 2 tsp)
  • 2 tsp ground cinnamon
  • 220g sugar (1 cup +2 1/2 TBS)
  • 40g dessicated coconut (1/2 cup)
  • 40g almond meal (1/2 cup)
  • 240ml whole coconut milk (1 cup)
  • 240ml whole milk (1 cup)
  • 125g butter melted (9 TBS)
  • 4 large free range eggs
  • 2 TBS golden syrup (can use corn syrup)
  • 400g tin of pears, drained and chopped roughly (14 ounce tin)
  • 20 flaked almonds (4 TBS)

instructions:

How to cook Pear, Almond & Coconut Impossible Pie

  1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch deep cake tin or pie dish very well. Set on a baking tray.
  2. Sift the flour and cinnamon into a bowl. Whisk in the sugar, coconut and almond meal. Whisk together the eggs, melted butter, coconut milk, milk and golden syrup. Add to the dry mixture and mix well together. Stir in the chopped pears. Pour into the prepared baking dish. Set on the baking tray. Sprinkle with the flaked almonds.
  3. Bake in the preheated oven for 40 minutes or so until golden brown and set. Serve warm or cold, dusted with icing sugar if desired. Cream, warm custard or vanilla ice cream goes well with this.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator



I can't help myself. I keep nibbling at the edges of this. Its just so, so, so good.  
 
If you are not fond pears, feel free to use any other tinned fruit.  Apples, peaches, apricots, berries, mango  . . .  all go spectacularly well in this!   
 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!  

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Marie Rayner
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4 comments:

  1. Marie, my friend ~ Could I put oatmeal in my food processor and substitute the almond meal with the oatmeal and can I use packaged coconut instead of dessicated (which I have no idea what that is.... being in Calif. you'd think I would). I just love how this looks and can only imagine what it tastes like. Your friend across the pond ~ Cynthia McKee

    ReplyDelete
    Replies
    1. Dessicated coconut is finly chopped coconut Cynthia. I really can't say with any certainty that you could substute the almond meal with ground oats. Never having done that myself I have no idea how it would turn out! xoxo

      Delete
  2. All of my favourite flavours in one recipe! Thank you. xx

    ReplyDelete
    Replies
    1. You are very welcome Toffeeapple! Hope you bake and enjoy! xoxo

      Delete

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