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Don’t be fooled by the name, this impossible pie is one of the easiest pies you’ll ever make! Called “impossible” because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!
With the holidays coming up, pie recipes are definitely on my mind. We try to make at least one new pie flavor every year, and I think this impossible pie has made the menu! If you are looking for inspiration for this season’s pies, you’ve got to try my unique Caramel Apple Slab Pie or my famous classic Pumpkin Pie recipe. If you want to bring something a bit different to the table this fall season, be different with my Cherry Pie Bars– you won’t regret it!
Why is it Called Impossible Pie?
The Impossible Pie has been around for a long time! It is believed to be a very old Amish recipe, and may have been given the name “impossible” because it magically makes its own crust. The filling is a coconut custard (similar to a coconut cream pie) and as it bakes the coconut forms a lovely crunchy topping. After making this pie, I can see why it is a classic!
I love this recipe because it comes together in minutes, and is easy to bake. I think it’s also called “impossible” because it’s impossibly easy! You really just blend all of the ingredients in a blender, pour the batter in a pan (no, you don’t need a pie crust!) and bake! I like a topping on my coconut cream pie, so I also quickly whipped up some whipped cream. I never thought I could enjoy a coconut dessert more than my favorite Coconut Cream Cake, but this pie may have it beat!
Ingredients in Impossible Pie
My favorite thing about this recipe is this list of ingredients! It is so simple, and you probably already have these supplies in your fridge and pantry. I love how the simple desserts always end up becoming my favorites! See the recipe card below for exact measurements.
- Eggs: I always use large grade A eggs.
- Butter: I used unsalted in this recipe, and I would recommend you do too.
- Flour: All-purpose works the best in this recipe.
- Milk: Milk is necessary in this recipe because it gives it that creamy texture you need in a custard and helps the pie set up nicely.
- Granulated Sugar: I just used my pantry white granulated sugar for this recipe.
- Shredded Coconut: I used the sweetened kind because I love the flavor!
- Vanilla: Vanilla extract boosts the flavor of the milk and coconut, and really brings this pie to life!
- Nutmeg: Ground nutmeg is optional. I really like it in this pie because it gives it a warm holiday flavor, but you could easily leave it out.
How to Make Impossible Pie
These directions really couldn’t get any easier! It took me just 7 minutes to get this batter ready for the oven. I loved cutting into it and seeing the layers that separate while baking.
- Preheat: Preheat the oven to 350℉ and grease a 9-10” pie dish.
- Blend: Blend all the ingredients in the blender for 15 seconds, until well combined.
- Bake: Pour the blended ingredients into the prepared pie pan and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
- Cool: Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.
Variations
This pie is so simple, it can be made with just milk, egg, sugar, and flour. If you want to keep it that simple you can, or I’ve rounded up some other versions to enjoy!
- Leave out the Coconut: I know there are many people who don’t like the taste or texture of coconut. No need to worry, this pie is just as good without it! Just leave out the coconut and you have a delicious custard pie.
- Lemon Impossible Pie: Add the juice of 1/2 lemon to turn this pie into a bright summer pie! I really enjoy lemon and coconut together. Because this pie is best served cold, it makes the perfect summer treat!
- Orange Impossible Pie: I think orange and nutmeg were made for each other. Add zest from 1/2 orange and a splash of orange juice, and you have a pie perfect for the holidays. Like magic!
How to Store Leftovers
This pie is best served cold, and makes wonderful leftovers! I love satisfying my sweet tooth with homemade pie, and this pie is impossibly easy (see what I did there?) because you don’t have to reheat it! Follow these tips to enjoy leftovers for up to 5 days.
- In the Refrigerator: Stored leftover cooled Impossible Pie in an airtight container or loosely covered with plastic wrap in the refrigerator for up to 5 days. This pie is best served cold, so you can enjoy it straight out of the fridge!
Other Quick and Easy Desserts
Homemade desserts are ALWAYS better than store bought, but sometimes you still need something quick and easy. I’ve rounded up some of my favorite desserts that are ready in minutes and pack tons of flavor. You’ll want to save these for the next time you need a fast and easy treat!
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Impossible Pie
Ingredients
- 4 large eggs
- ½ cup unsalted butter
- ½ cup all purpose flour
- 2 cups milk
- ⅔ cup granulated sugar
- 1 cup sweetened shredded coconut
- 1 ½ teaspoon vanilla
- ¼ teaspoon nutmeg optional
Instructions
- Preheat the oven to 350℉ and grease a 9-10” pie dish.
- Blend all the ingredients in the blender for 15 seconds, until well combined.
- Pour the blended ingredients into the prepared pie dish and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
- Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could this be made using individual foil dishes rather than one large pie plate please
Yes, that would be fine! Just keep an eye on them to make sure they don’t overcook. You may need to take off a minute or two of cooking time.
Would also like to know if it can be frozen after baking please. Btw it’s also nice with 1/2 cup of fresh passion fruit pulp but take out the nutmeg. Thanks
That sounds amazing!! I love passion fruit! And yes, it can be frozen and enjoyed later.
Great pie. Thank you for suggesting the variations!
Its good with cinnamon also.
I use a 10″ pie pan and it barely holds the recipe. Some spillage occurs. Maybe 12″ would be better.
Very delicious and easy to make.
Can impossible pie (coconut) be frozen after baked?
Can you use unsweetened almond milk?
Yeah that would work fine!
Hi, can I replace the milk with full fat coconut milk?
Yes you can! I’m sure the coconut flavor it adds would be lovely as well.
My mom used to make this all the time to take to parties. So happy to find the recipe! I love the lemon and orange variations. I’m going to try them for sure. Have you ever tried making it in an 8×8 pan? I have a picnic to attend and think it would be easier to dish out.
For the orange version of the pie, did you still put in the coconut?
I would leave out the coconut and just add in the splash of orange! But both could be delicious too!
What’s that dollop in the middle?
Just some whipped cream!
a great pie, thank you and a new one for me, love the coconut too