Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular. Really easy recipe with regular ingredients.

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular. Really easy recipe with regular ingredients

Oh my! Mini Impossible Pies are simply THE BEST! If you have a party of a family who all like different things, then this is the recipe for you! It's great for Pot Lucks, Game day, Christmas, Easter, and all kinds of occasions, as well as just a regular week day treat. I've made the recipe super easy with very little fuss, so in essence, I have used 1 batter mixture and simply divided it in to 3 bowls and added some different flavors.

For this recipe, I made Chocolate, Orange, and Plain Mini Impossible Pies. You can of course do your own thing and play around a bit, add some other flavors like lemon, almond, or simply stick to the flavors I've used here.

Easy to transport to a party

These little pies are really easy to transport, just pop them in a tupperware. They won't smash or get messed. You can make them a day before and refrigerate. Choose some pretty cupcake holders to add an extra party theme, or remove the cupcake holders when serving. Really, this is so flexible!

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What is an impossible pie?

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.

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular! | Lovefoodies.com

Once you've baked these pies, it is a good idea to have them chill overnight so they have time to set, it is easier to remove the paper and also the flavours come together better. If you try to remove the cupcake paper when they're still hot, you will end up with messy pies, 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 pot lucks, Thanksgiving and holidays. Please enjoy!

Prep Time

10 minutes

Cook Time

17 minutes approx

Yield

21 Mini Pies

Ingredients

Basic Impossible Pie Ingredients

2 cups or 470 ml milk
1 cup or 110 g Flaked coconut
4 eggs
1 tsp vanilla
1/2 cup or 60 g flour
5 Tablespoons butter, melted
3/4 cup or 150 g sugar

For the Orange Mini Pies

Zest of half an orange
1 Tablespoon Orange Juice

For The Chocolate Mini Pies

2 oz or 55 g Chocolate, melted (I use Dark Chocolate)

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular! | Lovefoodies.com

Instructions

1. Mix all the ingredients listed for the Basic Impossible Pie in a bowl using a spoon or hand whisk.

2. Divide the batter in to 3 bowls. In one bowl, add the grated orange zest and juice, in another bowl, add the melted chocolate. (To melt the chocolate, pop in the microwave at 30 second intervals until all melted). The 3rd bowl will stay as the plain Impossible Pie. Give the batter a mix again.

3. Pour into Cupcake lined baking pans. You should get around 20 - 21 cupcakes from this recipe.  Bake 350 F or 180 C or Gas 4 oven for 17 minutes.

Mini Impossible Pies, showing batter

4. When done, the pies will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.

Mini Impossible Pies, baked

To remove the mini pies from the paper, peel away the sides first, and if you see the bottom crust is catching to the bottom of the paper, take a knife and loosen the base. (I found the base stick to a few as I removed the pies from the paper). Serve on their own or with a blob of vanilla ice cream!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular! | Lovefoodies.com

Recipe Card

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular! | Lovefoodies.com

Mini Impossible Pies

Yield: 21
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

Mini Impossible Pies! Recipe for 3 different flavors using only 1 batter. Great for parties and always so popular. Really easy recipe with regular ingredients

Ingredients

Basic Impossible Pie Ingredients:

  • 2 cups or 470 ml milk
  • 1 cup or 110 g Flaked coconut
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 cup or 60 g flour
  • 5 Tablespoons butter, melted
  • 3/4 cup or 150 g sugar

For the Orange Mini Pies

  • Zest of half an orange
  • 1 Tablespoon Orange Juice

For The Chocolate Mini Pies

  • 2 oz or 55 g Chocolate, melted (I use Dark Chocolate)

Instructions

  1. Mix all the ingredients listed for the Basic Impossible Pie in a bowl using a spoon or hand whisk.
  2. Divide the batter in to 3 bowls. In one bowl, add the grated orange zest and juice, in another bowl, add the melted chocolate. (To melt the chocolate, pop in the microwave at 30 second intervals until all melted). The 3rd bowl will stay as the plain Impossible Pie. Give the batter a mix again.
  3. Pour into Cupcake lined baking pans. You should get around 20 - 21 cupcakes from this recipe. Bake 350 F or 180 C or Gas 4 oven for 17 minutes.
  4. When done, the pies will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
  5. To remove the mini pies from the paper, peel away the sides first, and if you see the bottom crust is catching to the bottom of the paper, take a knife and loosen the base. (I found the base stick to a few as I removed the pies from the paper). Serve on their own or with a blob of vanilla ice cream!
Nutrition Information:
Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 64mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 3g

Nutrition information isn’t always accurate

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Here's a selection of family favorite sweet pie recipes, perfect for parties, holidays, Thanksgiving!

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24 thoughts shared

    1. Comment author image

      christine Broadway

      says:

      Hi, I am very interested in this recipe, I was wondering if it could work in a pie maker instead of a cupcake tray and oven? it would be quick and clean and I am not a cupcake lover so no cupcake mould. Thank you

      1. Hi Christine, I haven’t tried making this recipe in a pie maker so I’m afraid I can’t say whether it would work or not. If you do try it please come back and let us know what you did and how it turned out!

      2. Hi! I did try it in the pie maker, unhappily it didn’t work as your recipe, it made more like pikelets , but delicious ones with the coconut. Very popular with my grand sons. I may work out a solution, but if you have an idea, i would appreciate

  1. When I weighed 1 cup of flaked coconut (I used desiccated, nearly the same) it came in as 75g not the 110 you have listed. I googled it and it came back saying 1 cup of flaked coconut is 75g. Can you revisit this, am I wrong? I made with 75g (1cup) batter looked wet and baked product was sticky at the bottom, should I use more coconut?Thanks

    1. Hi Karl, thanks for writing in.
      Unfortunately, most online conversions are unreliable, as they don’t take into account the volume of a particular ingredient. So when converting cups and grams, for example, 1 cup of chickpeas will give you a different conversion in grams to 1 cup of fine sugar. So I use this conversion tool which allows you to type in the ingredient and then convert, based on volume, which is much more accurate. http://www.onlineconversion.com/weight_volume_cooking.htm
      Note: if the particular ingredient isn’t listed, select a similar ingredient in volume. So in this case, the desiccated coconut isn’t listed so I selected dried Parmesan cheese as it has a similar structure and volume. You will find the conversion for 1 cup will be approx 110g.
      I hope that helps!

      1. Thanks for the reply. One of the reasons I dislike cups as a system of measurements is that it is volume not weight, things like a cup of butter melted is much different to a cup of grated butter, but 250g of anything is always 250g no matter what form it takes. Allows for more precise measurement of ingredients.
        I checked again with different scales and my 1 cup of coconut comes in around 70-75g. it must weigh less than parmesan. Might be worth checking again incase some folks follow metric.
        Thanks again, keep up the good work.

  2. I don’t have all the ingredients to make these but don’t have muffin cups. A greased and floured pie plate is used for the larger pie version; do you think these will work if I grease and flour the muffin tins?

    1. Hi Kathy! Well spotted! I reduced the butter quantity for this recipe because I simply found them far too greasy in the paper cups I had used, so I made them again with 5 Tblsp. and that worked much better. Hope that clarifies!

  3. Is the coconut just in there for flavoring or is it a necessary ingredient to form the crust? Not everyone at home likes coconut and would like to try this.

    1. Hi Michelle, yes, the coconut rises to the top during baking and forms the top crust. If you don’t use it, it turns out more like an egg custard flan, which is also nice, but won’t be as firm. Hope that helps!