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 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.
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
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.Print
- 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
- 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.
- Category: Tarts and pies
- Method: baking
- Cuisine: American
Keywords: pear and almond impossible pie