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!
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
- 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
- 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.
FAQs & Expert Tips
FAQs
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?
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.
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.
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Impossible Pie
Ingredients
- 2 cups milk
- 1 cup unsweetened coconut shredded
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 8 tbsp butter unsalted, melted (1 stick)
- 3/4 cup sugar
- 1/8 tsp nutmeg ground
- 1/4 tsp salt
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.
Recipe Notes
- If you don’t have a blender, use a food processor.
- 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.
- If you prefer this cake warm, reheat it by zapping at 15 second intervals in the microwave until heated through.
- 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:
Originally shared this March 14, 2014.
Could I use sugar substitute?
If you’d like! Honey, agave etc.
Could I omit the coconut?
Sure!
Can this be baked in a pie crust, and would you use less flour?
You could, but I wouldn’t change the flour amount.
Can you make this pie with any other flavours ?
Absolutely!
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?
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.
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?
Sure! No other adjustments necessary.
I love recipe. Good pie recipe. I like.
Have you tried with buttermilk?
No, I haven’t, but I know it’s also made with buttermilk, so it should be fine.
So easy and so good!