Impossible Pie: an incredibly easy dessert that makes its own crust and tastes like coconut cream pie.
This is one of the simplest and most satisfying pie recipes you’ll find. “Easy” really does apply: combine the ingredients below, pour into a pie dish, pop it in the oven and relax with a cup of tea while it bakes.
When the pie finishes baking you’ll notice a golden top crust and a base that looks surprisingly like a pastry crust, even though no pie dough was used. The way the batter cooks creates distinct layers: a smooth custard-like filling, a textured coconut-topping, and a formed base that resembles a traditional pie crust.
It seems almost like magic — but it’s just simple baking. Try it and see!
What is an Impossible Pie?
Impossible Pie bakes up with a custardy filling similar to baked egg custard: silky, smooth and creamy.
The top develops a slightly textured crust because the coconut flakes rise toward the surface as the pie bakes. Meanwhile, the portion of the custard that sits against the hot pan and oven shelf sets more firmly, creating a base that looks and feels a bit like a pastry crust.
The result is a single-batter pie that forms both a crust and a creamy center during baking — deceptively simple and delicious.
Variations of Impossible Pie
There are many tasty variations. A popular option is the Lemon Impossible Pie for a bright, citrus twist. You can also make Mini Impossible Pies for parties, using one batter to create several cupcake-sized flavors so everyone can pick their favorite.
Now let’s get straight to the recipe. This one is a keeper — simple, reliable and delicious every time.
This recipe was shared by Lovefoodies supporter Beck Duman. It’s her easiest-ever Impossible Pie and pairs wonderfully with a scoop of ice cream.
Prep Time
5 minutes
Cook Time
Approximately 45 minutes
Yield
6 servings
Ingredients
2 cups (470 ml) milk
1 cup (110 g) flaked coconut
4 eggs
1 tsp vanilla extract
½ cup (60 g) all-purpose flour
8 Tbsp butter, melted
¾ cup (150 g) sugar
¼ tsp nutmeg (for sprinkling on top, optional)
Instructions
1. Preheat the oven to 350°F (180°C / Gas Mark 4). Grease and lightly flour an 8–9 inch pie plate.
2. In a blender or a mixing bowl, combine all ingredients and mix briefly. If using a blender, pulse a few times; if mixing by hand, whisk gently. Avoid over-mixing.
3. Pour the batter into the prepared pie dish and, if desired, sprinkle a little ground nutmeg over the top.
4. Bake for about 45 minutes. The center may still have a slight wobble when done — it will firm up as it cools.
5. Allow the pie to cool, then refrigerate until thoroughly chilled. For best flavor and texture, chill overnight; the flavors meld and the pie tastes even better the next day.
This simple batter creates its own crust and produces a coconut cream–style pie that’s lovely on its own or served with your favorite ice cream.
We’d love to hear your feedback. Did you try the recipe or make any tweaks? Share your thoughts in the comments — thanks for reading and happy baking!
Recipe Card
Impossible Pie
6
5 minutes
45 minutes
50 minutes
Impossible Pie. A very easy recipe that makes its own crust and tastes like coconut cream pie.
Ingredients
- 2 cups / 470 ml milk
- 1 cup / 110 g flaked coconut
- 4 eggs
- 1 tsp vanilla
- ½ cup / 60 g flour
- 8 Tbsp butter, melted
- ¾ cup / 150 g sugar
- ¼ tsp nutmeg (for top, optional)
Instructions
- Preheat oven to 350°F (180°C / Gas 4). Grease and flour an 8–9 inch pie plate.
- Combine all ingredients in a blender or bowl and mix briefly. Do not over-mix.
- Pour batter into the pie dish and sprinkle with nutmeg if using.
- Bake for about 45 minutes. The center may wobble slightly; it will firm as it cools.
- Cool, then refrigerate until completely chilled. For best results, chill overnight.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 444
Total Fat: 25g
Carbohydrates: 47g
Protein: 9g
Nutrition information isn’t always accurate
Did you make this recipe?
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