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Pineapple impossible pies recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a luscious treat by effortlessly combining condensed milk, pineapple, and pantry essentials. Bake into delightful layered mini pies in a muffin tray for a heavenly experience.
Ingredients:
  • 4 eggs, separated
  • 125g butter, melted, cooled, plus extra for brushing
  • 200g (1 1/3 cups) plain flour, plus extra for dusting
  • 395g can sweetened condensed milk
  • 250ml (1 cup) milk
  • 227g can crushed pineapple in juice
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease twelve 160ml (2/3 cup) Texas muffin pans with butter and sprinkle with flour.
  • In a large bowl, beat egg yolks with electric beaters for 3 to 4 minutes until they become very pale and thick. Add butter and beat until well combined. Mix in the flour until just combined. Then, on low speed, gradually beat in the condensed milk and milk until everything is well mixed. Finally, gently fold in the pineapple.
  • Whisk the egg whites until soft peaks form. Gently fold one-third of the egg whites into the flour mixture, followed by the remaining egg white in two batches, until just combined.
  • Evenly distribute the mixture into the muffin pans. Bake for 20-22 minutes, or until the tops are firm yet slightly wobbly. Allow them to cool completely in the pan before serving.
  • Sprinkle the pies with a dusting of icing sugar before serving.

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