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.
Kim
says:Made with oat milk and truvia sugar….big hit with the family for Thanksgiving and now making for Christmas!
Verna
says:Can you make this with gluten free flour?
Melanye
says:Does this use sweetened or unsweetened coconut?
Lovefoodies
says:You can use either, this recipe uses unsweetened so if you use sweetened, maybe reduce the sugar a little if you don’t want too sweet!
Karen
says:How long would you bake this in a convention oven.
Jo Bloggs
says:Hiya. I tried this at the weekend. Thought I’d tell you how it turned out. I used the desiccated coconut. I’m not sure what went wrong but it turned out more like a cake. I did not get the three layers as the coconut sucked up the liquid (is my guess) and was dispersed evenly throughout the ‘cake’. The texture was firm, not soft like I was expecting – mainly because the coconut had not separated to the top. In the mouth it felt like there was way too much coconut. My guess is that because I used desiccated coconut which was very dry and consequently very light making the amount that the recipe called for too much. Freshly grated, due to the water content, would have been heavier, ergo smaller volume of coconut as compared to the dry and very light desiccated version. Having said that… the taste was delicious and I would make it again but I would use half the quantity of coconut and would probably just layer it on the top after pouring in the batter.. creating a toasty layer. Since it is such a versatile custard recipe, I’m planning to use the recipe, minus the coconut, with pureed fresh mango pulp folded in… let’s see how that goes :-)
Jo
says:Thanks for the metric measurement for the tablespoons of butter, Lovefoodies! Metric is precise, unlike’cups’ Don’t know why the whole world can’t use metric as it is impossible to go wrong when the measurements are a single precise weight. I have a question regarding the coconut.. can I use desiccated coconut or is it supposed to be fresh grated coconut? Looking at some of the comments about the lemon flavour being too light, I think I’ll squeeze in a bit of lime to sharpen it up a bit. Thanks for the recipe. Looking forward to trying it.
Lovefoodies
says:Hi Jo,
Many thanks for your compliments!
I use desiccated coconut for this recipe so you know!
Becca
says:This was lovely. I can’t eat dairy so used Koko milk and left out the coconut as I didn’t have any.
Enid
says:The recipe I had said to bake for 35 minutes at 160 it was firm to the touch and skewer inserted came out clean. Once cooled it tasted good but was very soft inside it did not have the base as mentioned I suppose it needs cooking for longer. I don’t normally bake so don’t want to end up with a heavy cake . What should inside consistency be like mine was moist .
Any advice?
Lovefoodies
says:Hi Enid, yes, it needs to be cooked longer at a higher temperature to form a bottom crust and also firm up more. The temp should be 180C FOR 45 minutes. Hope that helps
Erika
says:I made this with the lemon and coconut and loved it and would like to try it with apples instead. I read comments where someone did this and commented that the cook time needed to be adjusted but no guidance for how long was given.
Has anyone made this with apples instead that could let me know what changes need to be made?
Thank you.
Rahel
says:Hi! I really loved this recipe! I was actually wondering if I could use the picture for a school project. Thanks for the awesome recipe. I will definitely be making this again.
Lovefoodies
says:Hi Rahel, yes you may use one photo, however, please make sure you credit the photo back to Lovefoodies.com in order to comply with copyright.
Thanks!
Nikki
says:Tried this recipe and it puffed up like German pancakes (Dutch babies) while baking, and then settled way back down as it cooled. Not sure if it is supposed to puff up so much. Next time I think I’d add a little more lemon juice (it just wasn’t quite enough for hubby and me). Because I used a smaller disposable pie pan to take to a wedding, I ended up with two pies (one came out just a very thin pie crust). I made a huckleberry glaze to put on the thinner pie and it was delicious! Thanks for this delicious and simple twist on a pie recipe!
Caroline Grace
says:Would go well using oranges instead of lemons. I make orange meringue pie. Always a success.
Chris
says:I have no bottom crust. Am I doing something wrong or is it truly impossible?
I’ve made lemon impossible pie many years before. I was never able to get a bottom crust to form.
I decided to try this recipe. I have a good oven so I thought it would work this time. I mixed it in a blender and let the batter rest for 5 minutes before baking. It rose significantly in the oven. When it cooled down it went back to normal. The top crust is amazing and beautifully browned, but maybe a bit too think. Too much coconut maybe (this recipe has twice the amount of coconut as some other recipes). The center was cooked perfectly. But no bottom! I’ve greased and flowered the (one piece) pan and let the batter settle for 5 minutes before baking. It only had a thing brown film, probably only the flower that was used to flower the pan.
kris
says:is this sweetened or unsweetened coconut?
Lovefoodies
says:Hi Kris, I used unsweetened but you can use either. If you have a very sweet tooth then go for sweetened!
Betsy
says:Do you know if this would work with gluten free flour or baking mix? Want to make this for a friend, but she can’t eat gluten.