Raspberry Passionfruit Impossible Pie

I often use this recipe and just change out the flavours. I had plenty of fresh Passionfruit I needed to use. 

A super simple dessert for the family or a long lunch. 

Ingredients:

1 cup desiccated coconut

1 cup caster sugar

1/2 cup plain flour

4 eggs, at room temperature

100 g unsalted butter, melted and cooled

1 cup milk

1 punnet fresh Raspberries

2 large Passionfruit

icing sugar, to dust

Method:

Preheat oven to 180°C (160°C fan-forced). Grease a 28 cm (base measurement) ceramic quiche dish. 

Combine the coconut, sugar and flour in a large bowl. 

Put the eggs, butter, milk and passionfruit pulp in a separate large bowl and use a balloon whisk to whisk until evenly combined. 

Add the coconut mixture and stir until just combined.

Add the raspberries into the prepared dish and carefully pour in the batter.

Bake in preheated oven for 40 minutes or until lightly golden, firm to the touch in the centre, and a skewer inserted comes out clean. 

Remove from the oven and stand the dish on a wire rack for 1 hour or until cooled to room temperature. Place in the fridge for 1 hour or until chilled.

Dust with icing sugar and serve chilled with cream or Greek yoghurt mixed with a little honey.