Pear and almond impossible pie is said to be impossible to fail when you make it. Created in the USA in the early 1970’s by General Mills, makers of a product called Bisquick which is an all purpose baking mix, not readily available here in Australia.
The recipe featured on the box for Bisquick and apparently was the most successful corporate recipe in US food marketing history. So no wonder there are a gazillion recipes floating about for both sweet and savoury versions.
This pear and almond impossible pie is a fabulous pantry standby dessert that only takes minutes to make. I was making this dessert in the early 80’s and it had completely slipped off my baking radar until now. I guess it is the constant quest to discover the next fabulous recipe to make that sometimes a favourite just goes to the back of the pack. Not anymore!
Why it works
Impossible pies form their own crust with the flour sinking to the bottom of a custard mix.
Just one bowl and 5 minutes
Impossible pie is made in minutes. You can either mix it by hand or use an electric mixer.
The mixture
The mixture is ‘very liquid’ and quite unlike a batter for a cake, so don’t think you’ve made a mistake or the recipe is wrong. It’s all part of the ‘impossible’ story.
The coconut
We used unsweetened shredded coconut as we like the long shreds of coconut rather than the very fine desiccated coconut. The recipe will be fine if using desiccated, but the shredded gives a lovely chewy texture.
Mix it up
Swap out the pears for apples, mango, peaches, nectarines or plums.
Watch How To Make Pear and Almond Impossible Pie
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Check out some more winning dessert recipes
click on the link…..Pear and Almond Crustless Tart – Gluten Free
click on the link…..Easy Crustless Lemon Tart
click on the link…..Peach Frangipane Tart
click on the link…..French Apple Cake
click on the link…..Italian Lemon Mascarpone Tart
What’s your favourite impossible recipe?
We would love to hear from you in the comments below when you make this fabulous pear and almond impossible pie.
Pear and Almond Impossible Pie
Pear and almond impossible pie is super quick to put together.
Ingredients
- 1/2 cup plain (all purpose) flour
- 1 teaspoon ground cinnamon
- 3/4 cup caster sugar
- 1/2 cup shredded coconut
- 1 cup full cream milk
- 125g (4 1/2 ounces) butter, melted
- 4 x 60g (2 ounce) eggs, lightly beaten
- 2 tablespoons golden syrup
- 410g (14 ounce) can pear slices in natural syrup, drained and chopped
- 1/2 cup flaked almonds
Instructions
- preheat oven to 180c (355f) on bake, not fan forced
- lightly butter a 24cm (9 1/2 inch) pie dish
- sift flour and cinnamon together into a large bowl
- add sugar, coconut, milk and beaten eggs, melted butter, and syrup and mix to combine
- fold through chopped pear pieces
- pour into prepared dish
- sprinkle with almonds
- bake for 35-40 minutes until golden brown and set
- remove from oven and serve either hot, or cold.
- enjoy!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 177Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 65mgCarbohydrates 31gFiber 2gSugar 25gProtein 2g
Nutritional information provided here is only intended as a guide.
Cooper’s first car!
8 comments
Hi girls and Cooper,
This recipe sounds great but would like to know if I could swap the Golden Syrup for Maple Syrup also my oven is Fan Forced only, can I still bake this ? Lower temperature maybe?
Many Thanks
Jakki
Hi Jakki, It is a lovely recipe and you can definitely swap the golden syrup, for maple syrup. You will need to lower your oven to 160c (320f) for fan. Love to hear how you enjoyed this impossible pie. Kind regards, Jo, Jen and Coops
Hi Jo, Jen and Coops,
Wow! What a fantastic recipe, so easy to make!
I baked this in a Fan Forced oven at 160 degrees and it needed 1 hour 10 minutes.
I did swap the Golden syrup for Maple syrup and used Ardmona Pie Apples instead of pears.
Served it up warm with whipped cream.
The whole family loved it, will definitely be making this again!
Many Thanks
Jakki
Hi Jakki, So glad you and your family enjoyed this great recipe. Thanks for the comments. Regards,Jen and Coops
Hi, am relatively new o your site & really love it but a question about your recipes?
When it says “not fanforced” does this mean one should not used fan forced or would i5 still be ok to use After lowering temp to adjust?
Hi Barry, we always like to note if the baking was done using fan force or bake (no fan) as the oven temp varies. So to answer your question I can’t see a problem with using fan force as long as you lower the temp accordingly. Really hope you enjoy the tart, would love to hear how it goes for you. Jo and Jen
Too eggy and didn’t really go pie like , it was more a pudding. Will try it with less eggs
Hi Jan, sorry to read you felt it was too “eggy”. We have amended the recipe to say 60g eggs, maybe your eggs were larger than 60g. Please do let us know if you make it again using less eggs as it was a recipe from the Australian Women’s Weekly and they say they “triple test’ each recipe. Regards, Jen and Jo