Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream pie!
Impossible Pie! Well, this has got to be one of the easiest and most delicious dessert pie recipes I’ve ever tried!
When I say easy I really do mean easy. It’s a case of mixing all the ingredients listed below, adding to a baking pan and going to have a cup of tea whilst you wait for the Impossible pie to bake.
When the impossible pie is ready, you’ll notice it has formed a crust on the top and also a kind of pastry crust on the vase, resembling a pie dough crust, but as you will know, we haven’t used any pie dough in the recipe. So that must be impossible right? See for yourself!
This impossible pie has a filling texture of a baked egg custard. Smooth, creamy and simply delicious. The top of the impossible pie has a slightly rough textured crust. What happens when it is baking is the coconut flakes come to the surface of the pie and hence you get a slightly textured top. For the base of the pie, the almost pie dough appearance is because when the egg custard is baking, it will naturally form a layer on the base where it is a higher temperature due to contact with the pan and oven shelf. So what you end up with is like a magic pie with a pie crust and top, but not!
I’ve made some variation recipes for you to try too, such as our very popular Lemon Impossible Pie, so good! and also, if you’re planning a party or special occasion, we have a lovely recipe for Mini Impossible Pies, and for that, I’ve used one batter and made 3 different cupcake size flavors so everyone can choose which flavor they want!
So let’s get straight to the recipe and see just how easy and delicious our Impossible Pie is to make. It’s definitely a keeper recipe so be sure to save it so you can make it again and again!
This delicious recipe has been generously shared by one of our Lovefoodies supporters, Beck Duman. Beck is always cooking up something tasty, and here we have her easiest ever Impossible Pie!
A perfect dessert with a big blob of ice cream!
Recipe by Beck Duman
Prep Time: 5 minutes
Cook Time: 45 minutes approx
Yield: 6
Ingredients
2 cups / 470 ml milk
1 cup / 110 g Flaked coconut
4 eggs
1 tsp vanilla
1/2 cup /60 g flour
8 Tblsp butter, melted
3/4 cup / 150 g sugar
1/4 teaspoon nutmeg for top
Instructions:
1. Preheat oven to 350 F / 180 C / Gas 4. Grease and flour an 8 – 9-inch pie plate
2. In a blender or mixing bowl, add all the ingredients and roughly mix together either on a short pulse if using a blender, or using a whisk by hand. Be careful not to over mix.
3. Transfer batter to the pie dish and sprinkle some ground nutmeg on the top (optional)
4. Place in the oven for around 45 minutes. The pie will have a slight wobble to the surface. That will set as it is cooling.
5. Allow to cool and refrigerate until completely chilled. For best results, chill overnight. The flavor settles over time and it even tastier!
This will make its own pie crust just like a coconut cream pie!
Really delicious on its own or with your favourite ice cream.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a few more lovely pie recipes for you to enjoy!
- 2 cups / 470 ml milk
- 1 cup / 110 g Flaked coconut
- 4 eggs
- 1 tsp vanilla
- 1/2 cup /60 g flour
- 8 Tblsp butter melted
- 3/4 cup / 150 g sugar
- 1/4 teaspoon nutmeg for top
-
Preheat oven to 350 F / 180 C / Gas 4. Grease and flour an 8 - 9-inch pie plate
-
In a blender or mixing bowl, add all the ingredients and roughly mix together either on a short pulse if using a blender, or using a whisk by hand. Be careful not to over mix.
-
Transfer batter to the pie dish and sprinkle some ground nutmeg on the top (optional)
-
Place in the oven for around 45 minutes. The pie will have a slight wobble to the surface. That will set as it is cooling.
-
Allow to cool and refrigerate until completely chilled. For best results, chill overnight. The flavor settles over time and it even tastier!
Dottie says
This is about the same recipe from Bisquick Impossible Coconut Pie except the Bisquick is used instead of flour. They have a lot of these, it’s the easiest Coconut Custard Pie and it’s delicious 😋
Marg says
Am allergic to cocoanut, but love the recipe. Is there a substitute I can use????
Jae says
I use drained, crushed pineapple. I usually use a mixture of both pineapple and coconut, but it can easily be made with just pineapple… As long as it’s drained well.
Marylou Tetreault says
Can the impossible pie be made with almond flour!
carlene says
Been making this recipe for years, got it a long time ago My husbands favorite. we learned very early not to make it to often cause we eat it all up. my mom ate a whole pie in one day by herself easiest thing ever and very delicious.
Dee says
I haven’t made it yet. But I can’t wait!
More comments to come
Devra says
I have made this pie several times now and enjoy it very much. It is reminicent of a firm custard…i have also made it with coconut milk instead of dairy milk and baked for only 35 minutes
Brian says
Can you use Bisquick instead of flour for the Impossible pie?
Jae says
Yes, a lot of people do. There are recipes that include Bisquick.
Kim says
Can you use buttermilk in this impossible pie?
Bonnie Lowman says
Love to try your recipes. Coconut pie looks good
BARBARA FRIESZ says
TOO TOO MUCH BUTTER — 4 TABLESPOONS IS PLENTY!
V says
Impossible lemon pie with coconut is not a lemon pie…new name needed.
JERRY OGUNDANA says
Do you guys ship bread, sausage rolls,fig roll, pie,cake,tarts,biscuits and cookies outside the EU
Fran says
Can u substitute fruit filling instead of coconut?
Alma LV says
Hi guys, new to baking here, I need your little help. I just baked mine but it rised up unevenly and cooked within 25 mins only. It looks overdone actually. I didn’t put coconut. Is this edible enough even if I cooked it less than 45 mins? Thanks guys.
Alma LV says
And some hollow inside coz it raised unevenly.
Lovefoodies says
Hi Alma, yournpie cooked faster because there isn’t any coconut which makes it denser and therefore the cook time is longer. The coconut also acts as a filler and will cause the pie to form a top and bottom crust and give it some structure. Without the coconut you will have a kind of egg custard which is unlikely to hold firm when you remove it from the baking pan. It will still be edible but you may not be able to slice it and of course it won’t have the same texture or taste as the recipe describes. Hope that helps!
ALMA LV says
Thank you very much for the answer. I really appreciate it.. I cooked magic custard pie in the past, I had the same result while the rest of the people have better texture.. I think it’s my oven or my baking skill just simply sucks.. 😂 again thank you much
Lovefoodies says
The best advice is to follow the recipe exactly including the ingredients then after you’ve tried it the first time, if it works for you then you can see if you want to adapt it. I always do a recipe exactly the first time and then make changes the next time if I need to 😁 never give up!
ALMA LV says
And i complete agree with you about this. I usually adjust the sugar measurement but you’re right, I guilty of not following really. Lol.. Have a beautiful day there. Xo
Susan says
Be sure to use a VERY deep pie dish and set it on a small pizza pan or other flat pan to catch the drips.
The center was almost liquid at 45 minutes, so I added another 10 or 12 min. in my oven — watching it at
every 5 min. It actually overflowed in my big pie dish so I got to sample! Very good.
Patricia Allen says
Can someone please tell me what a tablespoon of butter weighs ….thank you
Susan says
The flavor of this was was very coconut cream, delicious, but I have made it twice now and the crust does not seam to get done. Any ideas of what I might be doing wrong?
Lovefoodies says
Hi Susan, glad you like the recipe. It’s unusual to find the crust doesn’t get done. Do you mean the top or the bottom crust, or both? I would suggest leaving it in the oven for 5 or 10 minutes longer and see if that helps. You’ll often find oven temperatures can vary from oven to oven and it might just be your oven is a little cooler than the one I use! Worth a try and do report back to see if that solved the problem for you!
Carol says
Hi, I was just wondering. Can I use plain coconut or does it have to be pre sweetened coconut. It is hard to find here.
Laraine says
The I
mpossible Pie sounds great. I will definitely make it instead of doing the rolling pin routine with pie crusts!
Pat says
Was not the impossible pie logo exclusively for bisquick?
Vicky says
Why can’t you just enjoy the recipe that’s being shared here and keep you personal long nose outside for awhile??? No one wants a smart ads in the kitchen!
PATRICIA BYFORD says
This recipe was so easy! And it was a great hit at our big family Sunday dinner. I did follow the advice and made it 24 hours ahead and kept it in the fridge.
Ann says
I have been making this pie for over 35 years everyone loves it !
VLR says
Was easy and good.
Mary landry says
Hi, what kind of milk do you use? Whole milk, two percent, or skim. Thank you in advance
Lovefoodies says
Hi Mary,
Any milk is fine, use what you prefer. Hope that helps!
karen says
How about if you’re using an electric oven, how long to cook?
Biggi says
45 min. Says it in the recipe.
Kathy kott says
I have made this impossible pie for over 45 years and it is amazing how it works. Sometimes I double recipe ( make two times in blender) for a 9×13 glass dish. Serve with fresh strawberries. Yum yum!!
Tami says
This is so good but highly recommend using a deep dish pie plate thumbs up
tracy says
Does it have to be made in a blender or can I use my stand mixer
Lovefoodies says
Hi Tracy, a stand mixer is absolutely fine. You can also use a hand whisk.
gfchick says
what`s the size of pie plate?
Virginia Staley says
On the Impossible Pie, can you use a sugar substitute and still get the same results?
lois says
Thanks! I think my mom made a pie similar to this. We are going to try this! I also printed a coupon for the butter to save a bit.
Pat says
Does it need to be refrigerated?
Lovefoodies says
Hi Pat, yes it needs to be chilled so the mixture can set nicely and you can slice it. Hope that helps!
Mousemaki says
Hello May,
is it possible to do a paleo version? Could I use almond flour instead of the Gluten Free flour or would you recommend using coconut or arrowroot flour as a replacement? Your receipe sounds great and I’d love to give it a shot! Thanks!
Lovefoodies says
Hi there, to be honest, I haven’t tried any variations with the flour and I don’t think anyone has reported back saying they have tried using flour other than what is in the recipe. I’ve just had a quick look at all the comments and can’t see anything, so I wouldn’t like to say any would work without knowing for sure! If you are used to using a certain type of flour in baking, I suggest you try it and then come back and let us know how it went. At least that way we will know for sure!! Sorry I can’t be much help this time, but I don;t want to give you information I am not sure of!
Sandy Sexton says
With flour, is it ap flour or self-rising flour?
Lovefoodies says
It’s AP flour Sandy!
soiscurieux says
Hi May i know if t’s normal if my ‘pie’ seems to be divided into 2 layers, top – coconut flakes, bottom-baked eggs (sth like egg pudding)? Thanks!
Lovefoodies says
Hi there. Yes, that is correct! If you’d like to take a look at this recipe here which is a lemon version, I took some nice photos which show the slice so you can see the layers better. https://lovefoodies.com/lemon-impossible-pie.html
Hope that helps!
soiscurieux says
lovely thanks!!
TIA Tibbits says
You mentioned gas oven? Can it work with electric oven, and if so… what would be the temperature and how long to cook????
Lovefoodies says
Hi!
Yes indeed. All the oven temperatures are in the first sentence of the instructions, so it is 350 F / 180 C / Gas 4 oven for 45 minutes. Hope that helps!
Dawn Lindsey says
can you use desicated coconut or has it got to be flaked?
lovefoodies says
Hi Dawn, yes, you can. I think the US call it flaked but UK / Europe we would use dessicated 🙂
Ana Julia Placido Neder says
why does it say mix ALL other ingredients?? what ingredient am I supposed to leave out? I’m confused
lovefoodies says
Hi Ana, thanks for bringing your query to my attention. The word ‘other’ is a typo error on my behalf, which I have now changed. Thanks once again!
Maricel Nifras Cañete says
the 8 tablespoon butter mentioned in the ingredients–is that melted or not? how much if you convert it in cups? thank you..
lovefoodies says
The butter would be room temperature, soft. and it is 1/2 cup in measure
Lisann says
I have made this pie numerous times and everyone has always loved it!
lovefoodies says
That’s great news Lisa!
Libby Myrick says
I received this recipe from a friend probably forty years ago….it is a keeper. Only difference is I only use a forth cup melted butter. I have found that this works well using a gluten free all purpose flour. Doesn’t last long enough to make it to the frig.
Donna Marie says
I would love your gluten free recipe
lovefoodies says
Hi Donna, Libby is saying she did everything the same for the recipe apart from swap the normal flour for gluten free..and that’s the recipe! You can change the butter quantity as Libby did, to your preference, but it is the change of flour that will make it gluten free.
Libby Myrick says
That’s it. Only difference is I used Jules or Better Batter cup for cup gluten free flour and only 1/4 cup melted butter. Also you can omit the coconut and add nutmeg for a custard pie.