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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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.
B. Krepps
says:I have been making the Impossible Pie recipe (no lemon) for many years and it has always been a family favourite. It’s basically a custard pie and the small amount of flour forms the very thin crust. The two cups of milk (calls for a tin of Carnation milk in my recipe) makes it very rich. You can also buy 2% Carnation but I have never tried it in this recipe. I use unsweetened shredded coconut. Bake for one hour and it turns out golden brown all the time with the coconut rising to the top and the custard at the bottom. I serve warm with fresh fruit (mixture of blue berries, raspberries and strawberries) and a dollop of whipping cream. I am definitely going to try the lemon version.
Tamara
says:This pie recipe is so versital for both sweet pies and savory pies. I, too, have been making this pie for years.
tybootsyvonne
says:all is well but i needed to bake longer than 45 min.. the bottom and sides were not browning at all after
45 min. so i baked it an extra 20 min..also, i think i will use 6 tablespoons of butter next time instead of 8.
tastes yummy. i will definitely make this pie over and over again!
thanks
Tamara
says:The sides and bottom do not brown like a regular crusted pie. Just be sure to let the pie dit for at lease 5 minutes before baking. The sitting time period allows the flour to start settling to the bottom of the pie psn before baking. I have let mine set for clise to 10 minutes before baking.
Lane
says:Just made this for Easter dinner. Turned out great!! I was so skeptical, but it was perfect. I ended up using the juice of the whole lemon and I didn’t taste any lemon at all. It’s definitely like a coconut custard pie. Will make this again. My husband asked ate two slices! Thank you!
Tamara
says:Just add 1/8 to 1/4 tsp lemon flavoring for more of a lemon flavor. Just be sure to not overdo the lemon ot uou will have a bitter tasts. You can also leave the coconut out too.
lorettaburt
says:You must use. Coconut that’s the whole idea of impossable pie .I don’t think nain ingredients should be changed as this is a special pie
Lavender Brown
says:Id like to double the recipe and use a 9×13. How long would you personally bake it? I’m just guessing an extra 15 min.
Tamara
says:The pie is too soft to be used in a baking pan. I bake 2 to 4 pies at a time, when I need extra desserts. The pies will still only need 40 to 50 minutes to cook. Just jiggle the pies and the center should jiggle something like jello. The pies will firm up when refrigerated. Be sure to let the pies throughly cool and then wrap with plastic wrap then foil to prevent the eggs from absorbing fridge odors.
Tara
says:Has anyone tried making this with coconut milk instead of regular dairy milk? Just wondering if it would add a noticeable coconut flavor.
Tamara
says:I haven’t tried using coconut milk in this recipe, but I have used the coconut milk in other recipes. The only thing that may be a problem is with the butter. Try using less butter, because of the oilness og tge coconut milk.
Bunnie
says:Sorry, I have just read previous comments, I have a problem now because he wont eat nuts either :.((
Bunnie
says:My husband hates coconut, but is such an easy dessert, is there anything I could substitute?
Tamara
says:Just leave out the coconut and use vanilla flavoring and nutmeg. This will make an egg custard pie.
Heather
says:Oops not upside cake. impossible tart been making it for years. I like the idea of mini tartlets. Love anything with lemon or orangeso thanks for the great lemon recipeb
Heather
says:Wow never thought about putting lemon in upside down cake. I live in South Africa so its a nice dessert in the hot weather. Most of the time it doesnt even see a fridge?
Edie
says:Hi , what kind of coconut do you use in the impossible lemon pie ……thanks
Jul
says:Can use almond milk?
Tamara
says:It snould not be a problem.
Kim
says:Salted or unsalted butter
Mariane
says:I made last night the Impossible Lemon Pie and this morning my family and I had it with coffee. It was just amazing …thanks for sharing
Mariane B
Suzanne S
says:Hi! Looks amazing. This might sound silly, but is there a pie crust on the bottom? From the picture it seemed like there was a bottom crust. Thank you!
Lovefoodies
says:Hi Suzanne, It forms it’s own pie crust. Take a read in the introduction of the recipe, I describe what happens!
Theresa
says:Can it be made without the coconut?
djmclean01
says:I wondered the same thing.