Lemon Impossible Pie – A magical, self-layering dessert with a creamy, tangy lemon filling and a golden crust. Simple, refreshing, and irresistibly delicious!

Why You’ll Love This Recipe

Effortless Baking – Just mix and bake; no crust required.
Refreshing Lemon Flavor – A perfect blend of tart and sweet.
Great for Any Occasion – Ideal for potlucks, holidays, and family gatherings.
Make-Ahead Friendly – Best when chilled, making it perfect for prepping in advance.
Unique Texture – A creamy custard-like filling with a lightly golden crust.

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 tablespoons butter, melted
¾ cup (150 g) granulated sugar
Juice and zest of ½ lemon

Directions

Preheat the Oven: Preheat the oven to 350°F (180°C or Gas mark 4). Grease and flour an 8 or 9-inch pie plate.
Mix Ingredients: In a large bowl, combine all the ingredients using a spoon or hand whisk until well mixed.
Pour and Prepare for Baking: Pour the mixture into the prepared pie plate. Place the pie plate on a baking tray to catch any potential spills.
Bake the Pie: Bake for approximately 45 minutes, or until the pie is slightly wobbly in the center.
Cool and Chill: Remove from the oven and allow to cool. For best results, refrigerate overnight to let the pie set and enhance the flavors.
Serve and Enjoy: Slice and serve on its own or with a scoop of vanilla ice cream.

Servings and Timing

Servings: 6-8
Prep Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Calories: Approximately 320 per serving

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
More Citrus Flavor: Add extra lemon zest for a bolder lemon taste.
Nutty Twist: Sprinkle toasted almonds or pecans on top before baking.
Dairy-Free Alternative: Use coconut milk instead of regular milk and vegan butter.
Extra Sweetness: Drizzle with honey or dust with powdered sugar before serving.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended as the custard-like filling may not hold up well after thawing.
Reheating: Serve chilled or warm slices in the microwave for a few seconds if desired.

FAQs

What is an impossible pie?

An impossible pie is a self-crusting custard pie where the flour and butter create a light crust while baking.

Can I make this pie ahead of time?

Yes! This pie is best served chilled, so making it a day ahead enhances the flavors.

Do I need a pie crust for this recipe?

No, the pie forms its own crust while baking.

Can I use sweetened coconut instead of flaked coconut?

Yes, but it may make the pie sweeter, so you may want to reduce the sugar slightly.

Can I substitute lemon with lime?

Yes! Lime juice and zest can be used for a tropical twist.

How do I know when the pie is done baking?

The center should be slightly wobbly but not liquidy; it will firm up as it cools.

Can I use a different type of milk?

Yes, you can use almond milk, coconut milk, or any dairy alternative, but it may slightly change the texture.

Can I add other flavors to this pie?

A hint of nutmeg or cinnamon can add extra depth to the flavor.

How do I prevent the pie from cracking?

Bake it gently without overbaking, and allow it to cool gradually.

Is this pie served warm or cold?

It is best served chilled to allow the flavors to fully develop.

Conclusion

Lemon Impossible Pie is a simple yet impressive dessert with a creamy, custard-like filling and a subtle crust that forms while baking. With its refreshing citrus flavor and coconut texture, it’s perfect for potlucks, family gatherings, or just a sweet treat to enjoy at home. Serve chilled for the best taste and pair it with vanilla ice cream for an extra indulgent experience.

Lemon Impossible Pie

Author: Chef Clara
Total Time: 50 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This easy Lemon Impossible Pie forms its own crust while baking! With a creamy lemon-coconut filling, it’s a refreshing, make-ahead dessert perfect for any occasion.

Ingredients

Scale

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 tablespoons butter, melted
¾ cup (150 g) granulated sugar
Juice and zest of ½ lemon

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Instructions

Preheat Oven & Prepare Pie Plate:
- Preheat the oven to 350°F (180°C or Gas mark 4).
- Grease and flour an 8 or 9-inch pie plate.
Mix the Batter:
- In a large bowl, combine all the ingredients.
- Stir with a spoon or hand whisk until well mixed.
Bake the Pie:
- Pour the mixture into the prepared pie plate.
- Place the pie plate on a baking tray to catch any spills.
- Bake for approximately 45 minutes, until the center is slightly wobbly.
Cool & Chill:
- Remove from the oven and let cool to room temperature.
- For best results, refrigerate overnight to allow the pie to set and flavors to develop.
Serve & Enjoy:
- Serve chilled on its own or with a scoop of vanilla ice cream.

Notes

For a more intense lemon flavor, use the zest of a whole lemon.
Can be stored in the refrigerator for up to 3 days.
This pie naturally separates into layers during baking, creating a soft custard-like texture.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American