Two Easy Impossible Pie Recipes – Apricot Almond & Blueberry Coconut
Impossible pie is one of those old-fashioned recipes that feels like a bit of baking magic — a quick mix that separates into a soft custardy centre and a golden top, all without any pastry. In this post, I’m sharing two simple and delicious versions: an Apricot & Almond Impossible Pie that’s naturally gluten-free, and a Blueberry & Coconut version that can easily be made gluten-free as well. I’ve included a photo of the original recipe below, along with my adjusted versions and tips. If you love easy, comforting desserts, you might also enjoy this creamy rice pudding baked in the oven with caramelised pears — it’s another simple recipe that’s big on flavour.
Apricot Almond & Blueberry Coconut Impossible Pies
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 servings per pie
These two easy Impossible Pies are magic in the making — while they bake, they form their own custardy base and golden top, no pastry required! The Apricot and Almond version is naturally gluten-free and so simple to whip up, with pantry staples. You can substitute tinned peaches if apricots aren’t your thing. The Blueberry and Coconut version uses a blend of milk and coconut milk for extra richness and can be made gluten-free too. Both pies are quick to prepare, taste absolutely delicious warm or cold, and are perfect served with cream, custard, or a scoop of ice cream or nothing at all.
Ingredients
Apricot & Almond Impossible Pie
- 4 large eggs
- 100 g butter melted and cooled
- 2 cups 500ml unsweetened almond milk (or whole milk – I used whole milk in the video)
- 1 cup 220g caster sugar
- 1 cup 100g almond meal (finely ground blanched almonds)
- ¾ cup 60g desiccated coconut
- 2 tablespoons 16g gluten-free plain flour or regular plain flour (all-purpose flour)
- 1 teaspoon finely grated orange zest from 1 orange, using a microplane
- 410 g tin apricot halves or peach halves or slices drained — I used a larger 825g tin for extra fruit
- ⅓ cup 30g flaked almonds (for topping)
- Butter for greasing the dish
Blueberry & Coconut Impossible Pie
- 4 large eggs
- 125 g butter melted and cooled
- 1 cup 250ml coconut milk
- 1 cup 250ml whole milk
- 1 cup 220g caster sugar
- 1 cup 90g desiccated coconut
- 1 cup 130g plain flour (all-purpose flour) (I used gluten-free flour, and it works well, just longer baking time, see notes)
- 1 teaspoon finely grated lemon zest from 1 lemon, using a microplane
- 125 g fresh blueberries or about 1 cup frozen blueberries (I used frozen — approx. 150g)
- Butter for greasing the dish
- Icing sugar for dusting (optional)
Instructions
Apricot & Almond Impossible Pie
- Preheat the oven to 160°C (fan-forced) / 180°C (conventional) → or 320°F (fan) / 355°F (no fan).
- Grease a 6-cup capacity quiche or pie dish with butter and set aside.
- Crack the eggs into a large bowl and whisk well.
- Add the melted and cooled butter, almond milk (or whole milk), caster sugar, almond meal, desiccated coconut, plain flour, and finely grated orange zest. Whisk until fully combined.
- Pour the mixture into the prepared dish.
- Arrange the drained apricot halves over the surface.
- Sprinkle the flaked almonds evenly over the top.
- Bake for 45 minutes, then check for doneness. Bake for an additional 5–10 minutes if needed — the centre should be just set with a slight wobble.
- Allow to rest for at least 20 minutes before serving. Delicious warm or cold, with cream, custard, or ice cream or nothing at all.
Blueberry & Coconut Impossible Pie
- Preheat the oven to 160°C (fan-forced) / 180°C (conventional) → or 320°F (fan) / 355°F (no fan).
- Grease a 6-cup capacity quiche or pie dish with butter and set aside.
- In a large bowl, whisk the eggs.
- Add the melted and cooled butter, coconut milk, whole milk, caster sugar, desiccated coconut, plain flour (I used gluten-free), and finely grated lemon zest. Mix until well combined.
- Pour the mixture into the prepared dish.
- Dot the top generously with blueberries. (The original recipe calls for 125g fresh blueberries — I used frozen and slightly more, about 150g.)
- Bake for 40–60 minutes, depending on your flour:
- If using regular flour, bake for around 40 minutes.
- If using gluten-free flour, bake for up to 60 minutes, and cover loosely with foil or baking paper for the last 10 minutes if browning too much.
- Remove from oven when the centre is just set with a slight wobble.
- Rest for at least 20 minutes before serving. Dust with icing sugar if you like. Serve with cream, custard, or ice cream or nothing at all.
Video
Notes
- Naturally gluten-free: The Apricot & Almond version is naturally gluten-free — the original recipe calls for gluten-free plain flour, and all other ingredients are naturally GF.
- Blueberry version: Also works well with gluten-free flour — see baking time note below.
- Resting time matters: Allow at least 20 minutes before slicing. The custardy base needs time to set. Longer resting gives cleaner slices.
- Serving ideas: These are lovely with custard, cream, or ice cream — or nothing at all.
- Sweetness Note: I didn’t find either of these too sweet, but you can always reduce the sugar slightly to suit your taste. The fruit adds a lovely natural sweetness as well.
- Milk used:
- The Apricot & Almond recipe calls for unsweetened almond milk, but I used whole milk in the video.
- The Blueberry Coconut version uses a blend of coconut milk and whole milk. In this video I had a 400ml tin of coconut milk, so I added the whole tin, plus just 100ml of whole milk.
Fruit & Milk Variations
- Apricot Pie:
Use tinned peaches (halves or slices) instead of apricots if preferred. - Blueberry Pie:
Can be made with raspberries instead of blueberries.
You can also swap the coconut milk for almond milk or rice milk, though the flavour will be less rich.
Baking Time Notes
- The Blueberry Coconut Pie takes around 40 minutes if made with regular plain flour.
- If using gluten-free flour, allow up to 60 minutes, and cover loosely with foil or baking paper if the top starts browning too quickly.
Storage
- Store leftovers in the fridge for up to 4 days.
- I couldn’t decide if I liked it cold, at room temperature, or warm — they all taste delicious.
Let me know which one you try first — I’d love to hear what you think!
