Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! It's an incredibly easy recipe and the combination of lemon and coconut is a pure delight!

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! | Lovefoodies.com

For those who have never tried an Impossible Pie before, you simply must!

In a nutshell, it's an egg custard type mixture with a few additions.

When it bakes, it forms its own bottom crust (which has the texture of pastry) and also forms a crisp top crust. During baking, the coconut rises to the surface and that is what forms the crisp top layer.

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Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! | Lovefoodies.com

For this recipe, I've added a burst of lemon in there, hence the name, Lemon Impossible Pie. It is not so overwhelming that it will make you screw your eyes up from the sharpness. More of a gentle lemon flavor to marry up nicely with the coconut and take away some of the sweetness of the pie.

So all in all, it is a nice gentle balance of flavors.

Once you've baked this Lemon Impossible Pie, it is a good idea to have it chill overnight so it has time to set ready for slicing and also the flavors come together better.

If you try to slice this when it is still hot, you will end up with messy spoonfuls of pie, so make sure you do let it set!

Check out our handy Oven Temperature Conversion Guide!

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! | Lovefoodies.com

I hope you enjoy this as much as we do. It would make a perfect choice for a party or potlucks, Thanksgiving and holidays. Please enjoy!

Ingredients

2 cups or 470 ml milk
1 cup or 110 g Flaked coconut
4 eggs
1 tsp vanilla
½ cup or 60 g flour
8 Tablespoons butter, melted
¾ cup or 150 g sugar
Juice and zest of ½ lemon

Instructions

1. Mix all ingredients in a bowl using a spoon or hand whisk.

2. Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.

3. When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.

Serve on its own or with a blob of vanilla ice cream!

Notes: One of our Lovefoodies friends, Nanci Askew has made this recipe but WITHOUT adding coconut. Nanci advises to follow the recipe but HALVE the butter amount in the recipe and it will turn out perfect! Good to know if you have a non-coconut fan in the house! Thanks, Nanci for your suggestion!

I took a close-up photo of the top crust so you can see! It is so yummy!

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! | Lovefoodies.com

We'd love to hear from you and what you thought of our Lemon Impossible Pie recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

We've also made a lovely collection of Mini Impossible Pies. They're great for parties or if you simply want a variety. There are 3 flavors, chocolate, orange and plain. They only use 1 batch of batter! Click on the photo to go straight to the recipe!

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

If you love lemon desserts, our friend over at Life Currents has an amazing recipe you need to make! It's a Lemon Souffle Magic Cake. So delicious!

Recipe Card

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight

Lemon Impossible Pie

Yield: 6 - 8
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight

Ingredients

  • 2 cups or 470 ml milk
  • 1 cup or 110 g Flaked coconut
  • 4 eggs
  • 1 tsp vanilla
  • ½ cup or 60 g flour
  • 8 Tablespoons butter, melted
  • ¾ cup or 150 g sugar
  • Juice and zest of ½ lemon

Instructions

  1. Mix all ingredients in a bowl using a spoon or hand whisk.
  2. Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
  3. When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
  4. Serve on its own or with a blob of vanilla ice cream!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 128mgSodium: 216mgCarbohydrates: 39gFiber: 2gSugar: 28gProtein: 7g

Delicious Cake Recipes Using Lemons

Here's a great selection of cake recipes using lemons so pucker up and enjoy!

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210 thoughts shared

    1. Hi Teresa, I haven’t tried this recipe using a substitute for coconut, however, I do recall someone has made this leaving it out altogether. The crust won’t have the same texture (because it is the coconut which makes the top crust), but you could try it. It is in the comments below. Hope that helps!

  1. Made this on Saturday for guests and it was awesome. I used a whole lemon. We baked at 180 C and next time i’ll do it at 170 thats the only change i’d make.

    1. Hi Krystal! Thanks so much for taking the time to write in and let us know! Aren’t ovens so different!! If you enjoyed the recipe, I also made another one which was really fun, mini impossible pies, and there are 3 different flavours, using the one batch of batter. You might like to take a look here https://lovefoodies.com/mini-impossible-pies.html
      Thanks again and so happy you enjoyed the pie!

    1. Thanks Galiah! yes, any milk will be fine, I have used soya milk and it was perfect. the taste will of course be slightly different but I don’t think you would really notice too much :) Please enjoy!

    1. Hi Rita, yes it is. If you read the description at the beginning of the recipe, I explain it all there along with the photos :) It’s so delicious so I hope you will be able to try it soon!

    1. Hi Laura, thanks very much for writing in and so happy you enjoyed the pie. It is so funny, because whenever I make a lemon recipe I often get mixed comments, either too much or too little lemon. It’s just one f those things down to taste!! But glad you enjoyed it. If you’d like to take a look at our Mini Impossible pies (they’re so cute!) I made different flavours which was just to give people an idea of how flexible the recipe can be. You can see them here https://lovefoodies.com/mini-impossible-pies.html
      Thanks once again and enjoy your Sunday!

    1. There’s a good bit of flour residue on the pie plate, might I have too much? And is flouring the pan necessary or does the flour help in the pie rising?

      I used some sour orange juice – don’t use regular orange juice your pie will be much too sweet. It just came out of the oven & now we have to wait for the cooling. The house smells yummy!

      Thanks for sharing this recipe.

      1. Hi there, when you have greased and floured the pie plate, you need to tip out any excess flour. This method just stops the pie from sticking to the plate after baking (because it forms a crust). There is already flour in the batter, the pie doesn’t rise much at all because there isn’t any raising agent, but the flour will help to keep all the wet ingredients together. Your change of the orange juice sounds lovely! I have made another pie using orange juice and zest and it was really delicious so I hope you enjoy the pie too!

  2. Used unsweetened coconut milk in place of milk; 3/4 cup almond flour and 1/4 cup tapioca flour in place of white flour; and organic stevia in place of sugar. Was yummy. More in
    line with my dietary guidelines. Thanks for the recipe!

    1. Thanks very much for your tips and adjustment to the recipe Jeanette. Hopefully it will help some others who may need to switch a few things for their diet too!

    2. Thank you , that reduces cholesterol and eliminates the gluten. I may try it with tapioca and coconut flours. Usually you have to add cornstarch to substitute for fatty milk or it won’t solidify. I may also try fat free condensed milk using the cornstarch trick.
      I hope parchment paper will let it release. GF crusts really stick to the pan. Or I can scoop it into a bowl and eat like pudding

  3. Do you know how I can thicken store bought lemon pie filling a little more so it sets uo? Can I just add coconut or do I just bake it. Wanted to use on graham crackers crumbs for the crust but the pie filling is to wiggly. Not thick enough.

    1. Hi Claudia, yes indeed. It is quite easy to do. Pop the filling in to a saucepan and heat up gently, and in a cup, add 2 tablespoons of cornstarch/cornflour along with 1 tablespoon of cold water. Take a spoon and stir that mixture until it is all combined. Then, when your pie filling starts to slightly bubble from the heat, add HALF of your cornstarch mixture and stir stir stir! (If you don’t stir, it will all go lumpy). Whilst you stir, over the heat, you will see the mixture start to thicken. Wait til it slightly bubbles again, If the mixture is as thick as you wish, no need to add any more of the cornstarch mixture. If it is still too runny, add some more, keep stirring and bring it back to a gentle boil. Then allow to cool for whatever you want to use it for.
      Adding the cornstarch mixture a little at a time will allow you to get the pie filling to the thickness you want. I hope that helps!
      By the way, you can use this trick for thickening soups, stews, gravy etc too!

  4. Comment author image

    Dehabra Abernathy

    says:

    I made this pie this weekend and am now deleting it from my pinterest files. It was no where close to being a lemon pie. I even added the extra lemon juice. More like an egg custard with coconut with no pie crust. I think a pie crust would have at least made it a little better. Sorry folks…..not for me.

    1. I also made this exactly as it said and it did not turn out as it said. There was no crust and the coconut did not rise to the top. It tasted like a lemon egg custard. It was ok but I would not have made it for company.

    2. The sad thing is you never stopped to consider it might be you. If it weree I would try it with a baking she’ll then try a graham cracker crust if that do not work fill doigh make it your own instead of quitting and complaining

  5. Very disappointing – not a great texture and quite bland. Made based on previous reviews – not worth the very little effort it took.

    1. Hi Siew, for this one you see in the photo, I think I used unsalted, but I have used both and it really doesn’t matter for this recipe. It will turn out just fine! Happy New Year to you!

  6. My pie looks oily so I double checked the butter and it does call for 8 T. I’m hoping once it spends overnight in the refrigerator it will firm up?