Impossible Pie

No ratings yet

This old-fashioned Impossible Pie magically forms its own crust as it bakes! Made with simple ingredients, it has a golden coconut top and a soft, creamy custard center. Serve it warm or chill it first for a firmer texture and beautiful slices.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 50

Chill time 1

Servings servings

Calories 373kcal

Author Lise Sullivan Ode

Equipment

1 9.5-inch Pyrex Pie Plate with Fluted Edge

Ingredients

4 eggs
1 cup sugar
1/2 cup salted butter melted
1 teaspoon vanilla
½ cup all-purpose flour
1/8 teaspoon salt
2 cups milk
1 cup shredded coconut
Powdered sugar for garnish (optional)
Whipped cream for serving (optional)

Instructions

Preheat oven to 350°F. Thoroughly grease a 9.5-inch pie plate with butter.
Place the eggs and sugar in a large, deep mixing bowl. Using a hand mixer on medium speed, beat for 1 to 2 minutes, until the mixture is pale yellow, thickened, and slightly fluffy.
Put the hand mixer away. Stir in the melted butter and vanilla until combined. Gradually stir in the flour and salt until incorporated. Slowly add the milk, stirring until combined. The batter will be very thin and watery; this is normal. Gently stir in the coconut.
Give the batter one final stir from the bottom of the bowl, then pour it into the prepared pie plate. Bake for 45 to 50 minutes, until the top is golden brown and the center is mostly set.
Place on a wire rack and let cool for at least 2 hours. The pie may puff slightly as it bakes and then settle as it cools, forming its own crust and layers. For the best texture, refrigerate for at least 1 hour before serving to allow the custardy center to firm up. If you prefer, you can also serve the pie warm. Garnish with powdered sugar and whipped cream, if desired.
Store covered and refrigerate leftovers for up to 4 days.

Notes

The batter will be very thin. Don’t worry, it’s supposed to look watery. As the pie bakes, it forms its own layers and crust.

For the best texture, chill before serving. You can enjoy Impossible Pie warm, but I prefer it refrigerated. The custardy center firms up as it chills and the pie is easier to slice.

The pie will settle as it cools. It may puff up while baking and then sink slightly as it cools. This is completely normal.

Nutrition