Description
Zesty, creamy, and impossibly delicious! This Lemon Impossible Pie forms its own crust while baking, creating a luscious citrus treat.
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
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