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!
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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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!
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!
Prep Time
5 minutes
Cook Time
45 minutes approx
Yield
6 - 8 Slices
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!
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!
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
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
- Mix all ingredients in a bowl using a spoon or hand whisk.
- 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.
- 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!
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Kitchen Craft Home Made 26.5 x 6 cm Extra Large Round Pie Dish
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S & K S&K Pie Server. A Cake and Pastry Spatula a Strong Food-Grade Stainless Steel Cake Slicer a Pie Cutter Edge. Our Pie Servers look great too. S&K metal pie knife for serving a perfect slice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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!
Easy Sticky Lemon Cake. An easy classic homemade cake recipe bursting with lemon. Soft, moist sponge with a sticky sweet glaze makes this a perfect cake for any occasion
Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.
Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.
Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Lemon Spoon Cake. A wonderful soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting!
Deliciously refreshing lemon upside-down cake recipe, fluffy lemon sponge with a layer of sharp lemon curd to give a great combination. A great family-sized cake recipe, perfect for afternoon tea or a party.
Lemon Drizzle Raspberry Ripple Cake. An easy, soft, moist and great tasting cake, perfect with a cup of tea!
Lemon and Poppy Seed Loaf! This is truly a delightful cake. The flavours are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake.
a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Blueberry and Lemon Cheesecake, A delicious VERY EASY No Bake dessert with a lovely flavor combination.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Kathy
says:Do you use self rising or plain flour?
Lovefoodies
says:Hi Kathy, plain flour :)
Marie Andrews
says:Just made the lemon impossible pie it looks and smells delicious, can’t wait to try it, thank you.
Lovefoodies
says:Hi Marie, That’s great news! Please enjoy :)
Teresa Ballard
says:Can something other than coconut be used? Not a coconut fan. Thanks!
Lovefoodies
says: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!
Krystal
says: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.
Lovefoodies
says: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!
Natalie
says:do not waste your time making this pie, it’s nowhere near tasting like lemon and I even doubled the lemon ingredient….yuk
Galiah
says:This looks incredible! I wonder if it would come out ok using almond milk instead of regular milk?
Lovefoodies
says: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!
Rita
says:Is this a crustless pie?
Lovefoodies
says: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!
Laura Griffiths
says:I used this recipe to make 2 pies instead of one, cook time was less but they turned out pretty yummy!
I will be using more lemon next time though because I love my lemon. :)
Lovefoodies
says: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!
Sheena Shenton
says:Is the flour plain or self raising please
Lovefoodies
says:Hi Sheena, it is plain flour :)
Msrdi Sumner
says: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.
Lovefoodies
says: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!
Jeanette
says: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!
Lovefoodies
says: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!
gayle
says: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
Claudia
says: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.
Lovefoodies
says: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!
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.
amy kaden
says: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.
Tonya
says: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
Elaine
says:Very disappointing – not a great texture and quite bland. Made based on previous reviews – not worth the very little effort it took.
Siew Leng
says:looks lovely! is that salted or unsalted butter?
Lovefoodies
says: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!
Grammalyn
says: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?