What is Operation Jam Jar?

Operation Jam Jar is all about getting back to basics in the kitchen.

Check out my efforts at cooking from scratch - cakes, soups, biscuits

Learn how to make things that you would normally buy at the supermarket - wraps, ice cream, pizza bases

Try to live a more 'country' lifestyle in the city - making your own jams or relish

Get the skills to enjoy cooking in a thrifty way, and have a bit of fun while you do it

Sunday, June 5, 2011

Lemon, Coconut and Passionfruit Impossible Pie

Any recipe with the word ‘impossible’ in it would normally have me running for the hills.  But allegedly the title for this tangy dessert refers to the fact that it’s impossible to fail. 

This pastry-less pie is simple to make and yet impressive enough to serve at your next dinner party. The best part is, you only need a large mixing bowl, and a whisk.  I took it over to a friends house for dessert last night, along with a big tub of ice cream.  It would also be nice served with natural yoghurt or whipped cream.

I was a bit worried that it wouldn't be cooked in the middle, as the old skewer-test would be useless on such a squishy pie.  The centre was a little wobbly, but I think that's how it is meant to be.  Needless to say, it was all eaten in the kind of silence that only dessert can bring to a rowdy table of friends. 


½ cup self-raising flour
¾ cup desiccated coconut
¾ cup caster sugar
60g melted butter
3 eggs
Grated zest of 2 lemons
½ cup lemon juice
1 ½ cups milk (skim or full-cream)         
Pulp of 1 passionfruit (or half a small tin), to place on top once baked


Pre-heat your oven to 180°C and line a round cake tin with baking paper.

In a large mixing bowl, place all of the ingredients except for the milk.  Whisk for one minute until combined.

Add the milk and whisk for a further minute.

Pour into your lined cake tin and place in the oven for 55-60 minutes.

Stand for ten minutes to set.

Pour the passionfruit over the top, plus some extra coconut for decoration, and serve.

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