Pear and coconut impossible pie

This pear and coconut impossible pie gets its name from the fact that it's impossible to go wrong! This dessert pie is quick, easy, sweet 'n' fruity!

  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Pear and coconut impossible pie
  • 1/2 cup (75g) plain flour
  • 2 teaspoon ground cinnamon
  • 1 cup (220g) caster sugar
  • 1 cup (80g) desiccated coconut
  • 2 cup (500ml) milk
  • 4 eggs
  • 125 gram butter, melted
  • 2 tablespoon golden syrup
  • 425 gram can pear slices, drained, chopped
  • 1/4 cup (20g) flaked almonds


Pear and coconut impossible pie
  • 1
    Preheat oven to 180°C (160°C) fan. Grease a 24cm cake pan or pie dish.
  • 2
    Sift flour and cinnamon into a large bowl. Stir in sugar and coconut.
  • 3
    Whisk milk, eggs, butter and golden syrup in a jug. Whisk milk mixture into flour mixture then stir in pear. Pour mixture into dish. Sprinkle with almonds
  • 4
    Bake for 40 minutes or until golden and set. Serve warm or cold, dusted with icing sugar, and topped with extra pear and cream, if you like.


This is also delicious with other canned fruit such as peaches, apricots, apple or berries. Drain the fruit well and chop before adding to the mixture.