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Butterscotch impossible pie recipe
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Indulgent butterscotch pie with a creamy, custard-like filling. Ready in just 5 minutes!
Ingredients:
  • Double cream, to serve
  • 4 eggs
  • 230g (1 cup) brown sugar, firmly packed
  • 125g butter, melted, cooled
  • 100g (2/3 cup) plain flour
  • 100g (1 cup) desiccated coconut
  • 340ml can evaporated milk
  • 300ml thickened cream
Instructions:
  • Begin by preheating your oven to 180C (160C fan-forced) and then generously grease a 4cm-deep, 26cm ceramic pie dish.
  • Combine eggs, sugar, butter, flour, coconut, evaporated milk, and cream in a food processor and blend until silky. Transfer the mixture to a baking dish. Bake for 55 to 60 minutes until the top is firm and slightly jiggly in the middle. Allow it to cool before refrigerating for an hour to cool completely.
  • Sprinkle with powdered sugar and top with a dollop of whipped cream before serving.

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