White Christmas Impossible Pie

whitechristmasimpossiblepie

This festive version of the traditional impossible pie is studded with dried fruit that sinks and becomes part of the base, beneath the unctuous layer of white chocolate custard and coconut topping.

butter (125 g)
white chocolate (100 g)
4 eggs
⅔ cup caster sugar
2 tsp. vanilla essence
½ cup all-purpose flour, unbleached
1 cup desiccated coconut
2 cups milk
½ cup dried fruit

Garnish:
whipped cream
maraschino cherries
chopped pistachios

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 26 cm round ceramic pie dish.

Melt butter and chocolate together in short bursts in the microwave. Stir until smooth.

Using a stand mixer or hand-held beaters, beat eggs and sugar until pale. Add melted chocolate mixture and vanilla, and mix well. Add flour and coconut and stir well. Pour in milk and beat until just combined, then fold through dried fruit mixture.

Pour into prepared dish. Bake for 50 minutes until set. The top will still be a little wobbly.

Serve with whipped cream garnished with maraschino cherries and chopped pistachios.

Makes 8 servings.

Cook's Notes:

You can serve the pie warm from the oven, but it is also delicious served cold, so refrigerate it if preparing ahead of time.
I used currants, diced apricots and cranberries.