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4.5 from 152 votes

Impossible Pie

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By: Joanna Cismaru 181 Comments

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pin for impossible pie.

This Impossible Pie is as easy as it gets! Packed with coconut and rounded out with a hint of nutmeg, you’ll have a hard time restraining yourself from grabbing seconds. All you need is 5 minutes to dump the ingredients into a blender and buzz!

a slice of impossible pie on a white plate.

Impossible? More like impossibly easy! In fact, that’s why this dessert is called impossible pie! And I do mean easy. All you have to do is add all the ingredients to blender, blend away, pour in a pie plate and bake. Anyone can do this.

This Impossible Pie is made with simple ingredients and hosts a rich, dense cake with the texture of a baked egg custard. It’s smooth, creamy and just delicious.

Why Make This Impossible Pie

  • Simple Ingredients that you probably already have in your pantry and fridge.
  • 5 Minute Prep
  • Everything is made in a blender, therefore impossibly easy!
  • Creamy and Delicious

I love all things baking, and my magic cake recipes in particular, are a favorite. This pie is very similar, you get different textures all in one bite by the magic of science.

Ingredient Notes

overhead shot of all ingredients needed to make impossible pie.
  • Milk – Any type, even non-dairy alternatives, will work.
  • Coconut – I used unsweetened. If you use sweetened, it will make the pie a lot sweeter overall.
  • Eggs – Use large eggs.
  • Vanilla – Extract, paste, or fresh vanilla bean.
  • Flour – All-purpose or cake flour.
  • Butter – I always opt for unsalted butter so I can control the sodium in the dish!
  • Nutmeg – Ground or freshly grated.
  • Salt – As much or little as you prefer. Salt is imperative for baking, I wouldn’t skip it!

How To Make Impossible Pie

detailed process shots showing how to make impossible pie.
  1. Blend ingredients: Place all the ingredients in a blender. Blend well.
  2. Pour in pie plate: into a greased pie plate.
  3. Bake: Bake at 350°F for 45 to 60 minutes or until golden and completely set.
  4. Cool: Cool the pie completely before slicing and serving.

FAQs & Expert Tips

closeup of impossible pie garnished with whipped cream in a pie plate.

FAQs

Frequently Asked Questions

What Is Impossible Pie

It’s really called impossible pie because it’s impossibly easy to make. As a matter of fact, these pies, were first called Impossibly Easy Pie. This dessert became popular in the 1970 when it was printed on the back of Bisquick boxes. Who knew?

How Do You Serve Impossible Pie?

Serve this with lots of whipped cream, some toasted coconut flakes or even some shaved chocolate. Most importantly, serve this with a good cup of coffee and share it with a friend.

Tips

  • If you have some fresh berries that need to be used up, you can throw them on the plate with each serving. You can also cook the berries down with a sprinkle of sugar for an easy berry sauce to spoon over each slice.
  • If baking at altitudes of 5000 feet or higher, keep this in mind:
    • Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
    • Increase liquid: for each cup, add 2 to 4 tablespoons.
    • Increase oven temperature by 25 degrees F.
a slice of impossible pie on a white plate with a bite on a fork.

Leftovers

Since this pie is made with 4 eggs, I suggest keeping it in the fridge rather than room temperature. It will keep up to 1 week refrigerated. You can transfer the pie to an airtight container, or wrap the pie dish with plastic wrap.

Reheating

If you prefer this cake warm, reheat it by zapping at 15 second intervals in the microwave until heated through.

Freezing

Make sure the cake fully cools down to room temperature before storing. Wrap the pie plate well with both plastic wrap and foil. Store in the freezer up to 3 months. Let it thaw overnight in the fridge.

overhead shot of impossible pie in a pie plat with a slice cut out.

More Related Recipes:

  • Banana Buzz Scones
  • Blueberry Dump Cake
  • Pumpkin Magic Cake
  • Lemon Magic Cake
  • Coconut Cake

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a slice of impossible pie on a white plate.
4.50 from 152 votes

Impossible Pie

Prep 5 minutes minutes
Cook 1 hour hour
Total 1 hour hour 5 minutes minutes
8
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This Impossible Pie is as easy as it gets! Packed with coconut and rounded out with a hint of nutmeg, you'll have a hard time restraining yourself from grabbing seconds. All you need is 5 minutes to dump the ingredients into a blender and buzz!
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Ingredients

  • 2 cups milk
  • 1 cup unsweetened coconut (shredded)
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 8 tablespoon butter (unsalted, melted (1 stick))
  • 3/4 cup sugar
  • 1/8 teaspoon nutmeg (ground)
  • 1/4 teaspoon salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Blend ingredients: Place all the ingredients in a blender. Blend well.
  • Pour in pie plate: into a greased pie plate.
  • Bake: Bake at 350°F for 45 to 60 minutes or until golden and completely set.
  • Cool: Cool the pie completely before slicing and serving.

Equipment

  • Ninja 72 oz Countertop Blender
  • 9-inch Pie Plate

Notes

  1. If you don’t have a blender, use a food processor.
  2. Since this pie is made with 4 eggs, I suggest keeping it in the fridge rather than room temperature. It will keep up to 1 week refrigerated. You can transfer the pie to an airtight container, or wrap the pie dish with plastic wrap.
  3. If you prefer this cake warm, reheat it by zapping at 15 second intervals in the microwave until heated through.
  4. Make sure the cake fully cools down to room temperature before storing. Wrap the pie plate well with both plastic wrap and foil. Store in the freezer up to 3 months. Let it thaw overnight in the fridge.

Nutrition Information

Serving: 1servingCalories: 343kcal (17%)Carbohydrates: 30g (10%)Protein: 6g (12%)Fat: 23g (35%)Saturated Fat: 15g (94%)Cholesterol: 118mg (39%)Sodium: 136mg (6%)Potassium: 177mg (5%)Fiber: 2g (8%)Sugar: 23g (26%)Vitamin A: 572IU (11%)Vitamin C: 1mg (1%)Calcium: 87mg (9%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a slice of impossible pie on a white plate.

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Originally shared this March 14, 2014.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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181 Comments
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Marilyn
Marilyn
Posted: 1 year ago

Can chocolate milk be used in this recipe to make a chocolate coconut pie?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marilyn
Posted: 1 year ago

I’ve never tried it with chocolate milk, but I know there’s a chocolate version where you add cocoa powder and regular milk. Honestly, I don’t see why it wouldn’t work.

0
Reply
Loz Clark
Loz Clark
Posted: 1 year ago

5 stars
This pie was refered to on a certain BBC1 programme, so thought I would give it a go – It is so easy to make, all the ingredients are in your store cupboard & fridge. The first slice I had, I had it on it’s own & found it rather sweet for my taste buds so for the second slice I added some Raspberries which worked perfectly to cut through the sweetness. ‘Fantastic Pud’ 🙂

0
Reply
Joseph Watson
Joseph Watson
Posted: 1 year ago

I do not see three layers???

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joseph Watson
Posted: 1 year ago

It doesn’t say anything about 3 layers. Are you thinking of the magic cake? https://www.jocooks.com/recipes/magic-cake/

0
Reply
Julie Weingand
Julie Weingand
Posted: 2 years ago

Can I use almond milk in this recipe?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Julie Weingand
Posted: 2 years ago

Since we haven’t tried it ourselves, we couldn’t suggest this substitute, but let us know how it turns out!

0
Reply
Lily
Lily
Reply to  Julie Weingand
Posted: 1 year ago

Is there a way I can stop it tasting like scrambled eggs in sugar? Maybe I’m doing something wrong?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lily
Posted: 1 year ago

Well, it will taste eggy because it is almost like an egg custard.

0
Reply
Beverly Nealis
Beverly Nealis
Posted: 2 years ago

Could I use sugar substitute?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Beverly Nealis
Posted: 2 years ago

If you’d like! Honey, agave etc.

0
Reply
Jessica
Jessica
Posted: 2 years ago

Could I omit the coconut?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica
Posted: 2 years ago

Sure!

0
Reply
Diane
Diane
Posted: 2 years ago

Can this be baked in a pie crust, and would you use less flour?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane
Posted: 2 years ago

You could, but I wouldn’t change the flour amount.

0
Reply
Vanessa Nice
Vanessa Nice
Posted: 2 years ago

Can you make this pie with any other flavours ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vanessa Nice
Posted: 2 years ago

Absolutely!

0
Reply
Sam
Sam
Posted: 2 years ago

Can this be made in a cast iron skillet? I dont have a dedicated pie dish for baking but have an 8″ cast iron skillet(I figure baking a few minutes longer since it will end up being taller than in a 9″). If so should I line it with parchment paper at all or just grease with butter?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sam
Posted: 2 years ago

Just grease it, though it might be too small and you might end up with some extra batter. Try and not overfill it, but anyway I’d put a pan underneath it in case there are any spills.

0
Reply
Joy Anne Ngo
Joy Anne Ngo
Posted: 2 years ago

Hi Jo. I only have 1/2 cup of shredded coconut and cannot get to the grocery to buy more. I really want to make this – can I still make this and if yes, what adjustments do I need to do?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy Anne Ngo
Posted: 2 years ago

Sure! No other adjustments necessary.

0
Reply
Barkat
Barkat
Posted: 2 years ago

I love recipe. Good pie recipe. I like.

0
Reply
Donna
Donna
Posted: 2 years ago

Have you tried with buttermilk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 2 years ago

No, I haven’t, but I know it’s also made with buttermilk, so it should be fine.

0
Reply
Victoria Gammage
Victoria Gammage
Posted: 2 years ago

5 stars
So easy and so good!

0
Reply
Charlie
Charlie
Posted: 2 years ago

Can this be made with 2% milk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Charlie
Posted: 2 years ago

That’s perfect!

0
Reply
Marianne
Marianne
Posted: 2 years ago

Many thanks for sharing this recipe and for that of the Magic Cake. I wanted more coconut flavour so made it by substituting 1 cup of 18% fat coconut milk for 1 cup of normal milk. That was a mistake, as it caused lots of oil to separate out from the batter. The cake was almost swimming in oil that bubbled around the top edges of the cake the last 30 minutes of the total 45 minutes that it was in the oven. The taste was very nice, especially the coconut crust, although the custard was much less smooth than that of the Magic Cake that I had previously made with great success. I will make this again but definitely not use anything other than normal milk as prescribed by the recipe.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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