Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream 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.

Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream pie!

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 base, 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!

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What is an Impossible Pie?

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!

Variations of Impossible Pie

I've made some variation recipes for you to try too, such as our very popular Lemon Impossible Pie, so good!

Lemon Impossible Pie

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!

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular! | Lovefoodies.com

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!

Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream pie!

Recipe Card

Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream pie!

Impossible Pie

Yield: 6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Impossible Pie. A very easy recipe, makes its own crust and tastes like a coconut cream pie!

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!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 25gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 171mgSodium: 264mgCarbohydrates: 47gFiber: 2gSugar: 32gProtein: 9g

Nutrition information isn’t always accurate

Delicious Sweet Pie Recipes

Here's a selection of family favorite sweet pie recipes, perfect for parties, holidays, Thanksgiving!

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81 thoughts shared

  1. 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.

      1. 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!

      2. 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

      3. 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!

      4. 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

  2. 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.

  3. 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?

    1. 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!

    1. 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!

  4. Comment author image

    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.