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.
Mary Ann McCarthy
says:I made this pie yesterday – it was overflowing in my 9″ pie plate – tried to put it in the oven and it spilled all over the oven door and floor. Well, I had to leave it in the oven to cook – but smoke starting coming out of the vents – so I opened the oven door and smoke smacked me in the face. All the stuff on the bottom of the oven was burning off. I then had to open the back door-so much smoke in the kitchen. After 45 minutes the pie was still wobbly, do I let it cook another 10 minutes. I took it out and let it set. About two hours later I tried to cut a piece and it was very thin, but tasted okay, so Ip ut it in the fridge. I made a mistake by not pouring into my deep dish. I still have the dirty oven – I have a self cleaning oven, but don’t think it will get the floor of the oven clean. What a mess!! I will make this again after a trip to Publix for more eggs!! I am 88 and know better!!!
Lovefoodies
says:Oh gosh Mary! Sorry to hear about your ordeal. I was going to suggest next time you use a deeper pie dish but you already worked that out!
Next time your pie will be perfect!!
Betsey
says:Hi,
I halved the recipe, put them in 4 small ramekins and used 65g of sugar instead of 75g, baked 30 mins or so. They where twice as high as the ramekin when I took them out, then they shrunk back down when cooled. They look beautiful, I can’t wait to taste them! I will let you know.
CeCe
says:I just made this; it’s actually baking now. I’m going to bake it a little longer after reading some of the comments-about 15 mins. Can’t wait to try! Thanks for sharing..
Radka
says:I made this tonight — so easy and I know it will be delicious (it’s still cooling, as I type). I added extra lemon (I love lemon anything).
Cheryl
says:I make a cake similar to this using Bisquick baking mix. It’s amazing and never fails. I make two because my hubby eats one warm with a spoon!
DEANNA GORDON
says:hi, i was wondering how much Bisquick you used, and when making this recipe did you use any flower. my mom used to make a lemon pie with bisquick. can you help me please. thanks
Janet Reinhart
says:I love impossible pies! AND I love coconut but all my family doesn’t share that love. If I leave out the coconut, won’t it be awfully thin and flat? What else could I add instead?
Lovefoodies
says:Hi Janet, it’s the coconut which does the magic in this recipe by forming the top and bottom crust. To be honest you don’t get a strong taste of coconut so I’d stil see if they will eat it. Maybe just don’t tell them there’s coconut in it and see what happens!! I haven’t tried making this with anything else so I’m sorry I’m not much help with a substitute. The bonus is if they don’t like it then you’ll have more for yourself!
Tamara
says:I have made this pie for decadez now. I leave out the coconut and use vanilla and nutmeg to make an egv custrd pie. For a coconut pie, I use coconut flavoring and use about 3/4 cup of coconut dropped all over the top of the pie. The coconut toasts and gives a more coconut taste. I do not add covonut to the mixture. I make a butternut squash pie (the squash must be cooked before using), sweet potato, or pimpkin pie by using vanilla flavoring and pumpkin pie spices or you can just leave the spices out for a taste of the vegetables. (The plain vanilla only gives it a unique flavor.) I increade the flour I increase to 3/4 cup because if the ectra moisture in the vegetables. The consistancy comes out like you are eating the inside of the pie. Always place the pie on a baking sheet. Sometimes the pie will overflow, especially if you are using self-rising flour. Since I have found out that I have a wheat allergy, I use a gluten free flour muxture and the pie comes out fine. I also let my pies sit for 5 minutes before I bake them. Always refrigerate the pie!! After the pie has throughly cooled, cover in plastic wrap and foil. Since the pie is mostly eggs, it will pick up flavors from your fridge. I usually make 2 to 4 pies at a time. I bake 2 at a time for use at home and 4, if I am having company over. You can use whipped cream or ice cream on top of the pie servings. This is a very quick dessert to make and their is minimal cleanup.
Amy
says:Does this need to be refrigerated? I made it today but will he serving it tomorrow. It looks delicious and we can’t waitbto try it!
Lovefoodies
says:Hi Amy, yes! It needs to be refrigerated. Cover with some plastic wrap and it will be perfect for your Thanksgiving!
Enjoy your day tomorrow!
Tamara
says:YES. KEEP IT RECRIGERATED ( after it has cooled). With it being mainly eggs, the eggs will ruin and make you deathly sick. When I take this pie anywhere, i put it in a cooler with frozen watet or freezer containers to make sure it stays cold. When I get to my destination, the pie goes into the fridge.
victoria clarke
says:I made this followed all directions to the letter.
Not successful. Wouldn’t come out of pie dish even though I gave it a good coat with flour. Was the same consistency throughout. Set for 12 hours in the fridge. Cracked and feel apart. I found it odd the the ingredients doesn’t list any kind of flour for binding.
As I’ve never heard of this cake I didn’t know you severed it upside down. This information would of helped a bit. Why does everyone on Pinterest think only Americans use this app. I’m an experienced cook so this was disappointing as it sounded great for a quick desert. Will give it one more try.
Kyon
says:In the original ingredients list 1/2 cup of flour is listed. In the 2nd list, at bottom of page, the flour is not listed.
Lovefoodies
says:Hi Kyon, I’m not sure where abouts you’re looking, but I just went to double check the recipe and I can see the flour listed in the main page and also at the bottom in the recipe card.
Tamara
says:The pie should be poured into a buttered pie plate. Also the pie has 1/2 cup of flour in it as a binder. If you let the pie sit for 5 minutes before baking, it gives the flour enough time to start settling to the bottom of the pie oan. Be sure to let the pie throughly cool, before wrapping and putting it in the fridge. The minumun cooling time in the fridge should be 2 hours. I try to let mine set in the fridge 3-4 hours before serving. I have made this pie since the late 60s. I have never had a problem with the pie. I bake at least 2 at a time. The pies don’t ladt very long at my house.
Kelli G
says:I just put this in the oven. I used almond flour and coconut flour instead of all purpose flour (because this just looked so good, but we can’t have that wheat flour). Can’t wait for it to finish up and cool!
Tamara
says:I am allergic to wheat. I use a gluten free flour mixture, which is like all purpose flour. I try to keep the gluten free flour mixed with baking powder on hand to use in my cooking. I haven’t tried using almond flour or coconut flour with this pie. Just be sure to let the pie throughly cool and refrigerate at least 2 hours, before trying to cut.
Beth
says:I made this yesterday and it tasted wonderful, but never separated into layers like it was supposed to. It had a consistency similar to bread pudding. I will still make it again because it’s delicious, but any tips on how I could get it to form the layers properly? Thanks!
Tamara
says:Let the pie sit for at least 5 minutes before baking. The crust is a thin layer at the bottom that helps the pie stay together when it is cut. Be sure to let the pie throughly cool and then wrap and refrigerate for no less than 2 hours, before serving. 3-4 hours refrigerating before cutting is better. Be sure to keep tge pie refrigerated to prevent spoilage.
Margaret
says:Impossible pie is truly one of the most versatile recipes ever! It’s so forgiving that you can use any milk at all, almond, soy, rice, coconut as well as dairy. I often use the plain batter recipe poured over fruit (chopped Apples, chopped rhubarb and strawberries etc.) with or without the coconut. Adjust sweetness for more tart fruit. With fruit or vegetable bake it in a larger square. For a veggie version, leave out sugar and coconut and add a little grated sharp cheese to the batter. Pour batter over broccoli, cauliflower, parboiled carrot coins etc. or mixed vegetables. Top with more shredded cheese. When the batter is poured over fruit or vegetables you must bake longer of course. It makes very tasty quick desserts as well as side vegetable dishes that certainly are not boring!! Cheers and thanks for posting one of my all time favourite batter recipes!
Tamara
says:I brown ground chuck and 1 chopped onion. Drain the meat, then add taco seasonings and throughly mix add green chilies to taste then pour over the egg mixture (without the sweet pie sugars and spices). Then top with the shredded mexican cheese. I bake for 40 to 45 minutes to have a main meal. This mixture is so versital to use.
Patti
says:Bisquick coined “impossible pie” recipes because you use bisquick instead of flour. They came out with their recipes back in the 70s for several different versions of impossible pie. Do u think you should get their permission to use that title? In any case, your recipe looks scrumptious.
pamela
says:Actually the recipe is older than the 70s according to other web sites. And Bisquick did not develop it, at least according to other web sites. Someone’s great grand mother did. Maybe it’s just a generic name for a pie method now. I’ve seen this on lots of other sites too.
Tamara
says:It gets the “impossible” name because it makes it’s own crust. I have been making tbis pie since the late 60s or early 70s. I think the recipe came from either the 4-H club or the Home Economics state office.
Debra
says:It AMAZES me how often I read comments & instead of saying “Thank U” for sharing this Yummmmy recipe with us u immediately start changing it or complaining about how it turned out awful blah blah blah!!! If the person sharing it & Several others came out DELISH then maybe its U!! But putting all that aside y cant we all just say “Thank U for SHARING this recipe with us”???? I understand there r those that have food restrictions but the rest of it just seems so petty & ungrateful to me! Im sorry to do this on ur blog but it needed to be said! ? I think this looks AMAZING & im gonna make it once I go to the store. Thank U for sharing this ?❤️?
Sue Owen
says:I agree with your comments Debra I needed to try and change the recipe as I had a gluten free guest coming to eat. Thought I would just share my change in the ingredients for info. I can’t wait to try the recipe above as the polenta substitute was good so I expect the origional recipe to be even better. It’s great to share experience and not everyone’s taste is the same so I suppose one recipe does not suit all. But Thankyou whoever for posting the above recipe can’t wait to try.
Terry
says:Hiw would you use polenta? I’m also gluten free and appreciate not only this recipe but suggestions to make it gluten free.
Vivi
says:I totally disagree with you on this. Complaining and criticizing is one thing, but I really appreciate comments sharing their feedback on how it turned out and changes they made to fit food restrictions. It helps me decide whether or not to try a recipe. Some food bloggers do this for their job, and comments with feedback come along with being a food blogger! Sites like Food Network are filled with feedback, and that is part of what makes them a valuable resource to readers!
Terry
says:I agree that it is
Nice to share different ideas about changing the recipe. That is how we all learnc
Brenda
says:Made the “lemon impossible pie”, followed the recipe and I thought there was way too much butter in it. When I took it out of the oven after 45 minutes the butter ‘pooled’ in the middle of the pie. Too greasey for my liking.
Sue
says:Could you substitute anything for the flour to make a gluten free version?
Sue Owen
says:I added polenta however it changes the look of the cake and I do think I cooked it a little long even at the 45min reccomended it was still nice tho but more solid and less I believe ‘custardy’ I will have to try the above receipe now and compare.
Tamara
says:Just use a gluten free flour mix. I am sevrrely allergic to wheat. I have no problem with the gluten free flour.