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!
Recommended Products
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KINGSBULL HOME Pie Pan Porcelain Pie Dish Ceramic Pie Plate 10.5-Inch Teal Non-Stick Safe for Microwaves, Dishwasher, Ovens, Navy blue
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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.
Libby
says:I make my Impossible pie using self rising (raising) flour and usually sweetened coconut flakes. Although once I used unsweetened and it tasted the same.
Lana Patton
says:Lemon Impossible Pie..Looks amazing!! I don’t typically drink/use milk anymore. Do you think this would work with Almond Milk?
Lovefoodies
says:Hi Lana, yes, almond, soya and rice milk work well!
Galiah
says:I made it with almond milk and it came out excellent.
Elise
says:I got so excited to see a lemon pie, then instant disappointment when I saw coconut.. Any way to substitute??
Belle
says:I think almonds would work well.
Kip Larson
says:I took this lemon pie recipe and made it sugar-free I’ve been a diabetic for 50 years I have a sugar free cookbook everything worked out good this pie was delicious everybody that had a piece loved it !!
PJ
says:Hi Kip, my bro in law is diabetic and Id like to make this for him. How did you do it?
Kathleen
says:Can you make the mixture ahead of time and then freeze it until you are ready to bake? I am doing a dessert buffet for my wedding, and we are trying to get as much done ahead of time as possible!
Lovefoodies
says:Hi Kathleen,
I would not advise freezing the mixture because it contains fresh milk and eggs which will spoil when frozen. The only thing I can suggest is to try baking it first and then freezing, but I haven’t tested that myself so if you have time, you could make a ‘test’ on before your wedding and freeze it overnight and then see what it turns out like once defrosted.
Congratulations on your wedding and I hope you have a wonderful day!
Kathleen
says:Thank you so much! I think I am going to test it out tonight, mostly because I can’t wait to try it. I will let you know how it goes. :)
Donna
says:I just made this for Christmas. Came out beautiful! I used a whole lemon and zest. Half the amount of butter. Thank you so much for this decadent pie. Merry Christmas from Cape Cod!
Lovefoodies
says:Hi Donna, glad you enjoyed the recipe and Merry Christmas to you and your family too!
Lorrie
says:Did anyone come up with a replacement for coconut? Wonder if ground almonds would work? Any other ideas?
Susan Basnight
says:I have been making this pie (without lemon) for years! My sons love it! I mix it all up in a blender, works great! Will try it with the lemon next time.
Nadine
says:I made the pie as directed in the recipe in a 9 inch pie plate except I added a little more lemon juice and zest. It came out perfect, but next time I will amp up the lemon a bit more. It was light and delicious! Thank you!
Bonnie Mynahan
says:If you are going to post to a web site in USA, please use our measurements and don’t use metric measurements please. It is a pain to convert to us measurements.
Simon Howes
says:Switch to Metric like everyone else uses
Erica
says:You seriously went to the trouble of writing this comment? Look it up. There ar eplenty of tools to help with that.
Lovefoodies
says:Bonnie, if you take a look at the ingredients list, both Imperial and Metric measures are listed right beside each other.
Emma's Yaya
says:If you want to post a silly, whiny comment at 1:28 in the morning, please close your computer and sleep on it.
Laura
says:I don’t think there is such a thing as a USA website. That’s why it’s called the World Wide Web or www. We can’t claim ownership Bonnie.
Anny
says:Love your comment! Was just thinking the same thing! Lol
Vivi
says:Metric is the only way to bake with precision! Get a food scale and bake like a real baker!
Donna T
says:Bonnie, though this is an old post, thought I’d comment anyway, since a lot of people share your thought. I understand your frustration, but then those who use the metric system would have to deal with the problem. I printed out a conversion chart and taped it to the inside of a cabinet door.
kiya
says:absolutely fabulous and so easy thank you
Jean
says:when I took my pie out of the oven it looked like a souffle then slowly dropped down.Was it suppose to do that plus it was more than a 9″ pie plate would hold so made a small 1 as well
Lisa
says:Love this idea, but wondering if coconut milk would work as a non dairy option?
Lovefoodies
says:Hi Lisa, yes, coconut milk will be absolutely delicious!
Galiah
says:I used almond milk with excellent results
Rebecca
says:If you were here right now I would hug the heck out of the.Thank You, enjoyed it.
Rebecca
says:If you were here , I would hug the heck out of you.Thank’s.
Lovefoodies
says:Ha! Thanks Rebecca, glad you enjoyed it!
Mlg
says:I have made a different impossible pie but have never seen a recipe for a lemon one. I used oat flour and coconut sugar. I also used a scant 1/2 cup butter. I really like lemon flavour so I dropped the milk to11/2 cup and used 1/2 Cup lemon instead. We really enjoyed the tart lemon flavour