This Impossible Pie is one of the easiest recipes you will ever make. Minimal ingredients and a little magic make this pie create it’s own crust and is absolutely addicting.
Pie, who doesn’t love it? Especially when you don’t have to spend hours slaving in your kitchen. One thing that makes this Impossible Pie the most simplest desserts of all is that it makes its own crust.
Who doesn’t love a recipe that does half the work for you? There is no rolling, no mixing, no anything, every ingredient in this recipe gets put in a blender and straight into a pie plate.
This was literally the second recipe I had ever posted on my website, and I felt like it was time for a little update and I’m so happy to be re-sharing it with you all!
WHY THIS RECIPE WORKS:
- The way this recipe works is that the pie itself makes it’s own crust and creates a custard center with a delicious coconut topping.
- You have minimal ingredients, which are usually on hand at home and are easy to navigate.
- Everything is made in a blander or a food processor and is poured into a pie plate and baked, making it super simple.
This Impossible Pie recipe was one that has been in my family for as far back as I can remember. My mom has a cookbook that she has written down recipes in for decades.
This Pie is one of those recipes that has been made every single year since as far back as I can remember. If you are a coconut and custard fan, then this pie is for you.
HOW TO MAKE IMPOSSIBLE PIE, STEP BY STEP:
- Preheat oven to 350. In blender or food processor add your milk, sugar, eggs, vanilla, margarine, flour and coconut and blend about 30 seconds until combined.
- Grease a 9.5″-10″ pie plate well and pour your mixture into it.
- Tap it on the counter a few times to knock out any air bubbles and bake in preheated oven for 1 hour until browned and set.
- Remove from oven and let cool completely before cutting and serving.
This Impossible Pie can be served with a variety of toppings. We usually go with some whipped cream and toasted coconut. But you can drizzle with some chocolate or caramel if you desire.
This is one of those old fashioned recipes that I can almost guarantee that your grandma had in her recipe box or that you’ve had at least once in your life, or maybe it’s more of a midwest thing.
All I know is that the mixture of coconut and custard in this pie recipe is to die for. And if you are a coconut lover, you can add even more coconut if you prefer.
We really enjoy coconut desserts around this house, this pie is just a tip of the iceberg, some of our other favorites are Homemade Coconut Pudding, Coconut Cream Cheesecake and this Coconut Cream Bread Pudding.
TIPS AND TRICKS FOR MAKING IMPOSSIBLE PIE:
- You can use more coconut if you like, we use 1 cup in the recipe but you can add more to your liking, it will make the texture a little flakier but still amazing.
- If you really want a larger punch of coconut flavor, add some coconut extract, halve your vanilla with the coconut extract.
- Fully cool this pie before cutting and serving, it needs time to set up before serving.
- If you don’t have a blender you can also use a food processor.
If you are wanting an easy and absolutely delicious recipe then you need to whip up this Old Fashioned Impossible Pie immediately. It’s too easy to pass up.
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If you’ve tried this IMPOSSIBLE PIE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Impossible Pie
Ingredients
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1/4 tsp vanilla
- 1/2 stick margarine or butter softened
- 1/2 cup flour
- 1 cup coconut if you like coconut you can add more
Instructions
- Pre-heat oven to 350 and grease a 9.5"-10" pie plate. Bake for 1 hour. Let cool and serve.
- Put all ingredients in blender and blend 20 seconds.
- Pour into prepard pie plate and bake for 1 hour or until golden and set.
- Remove from oven and refrigerate until cool and completely set.
- Serve with whipped craem and toasted coconut if desired.
Notes
- You can use more coconut if you like, we use 1 cup in the recipe but you can add more to your liking, it will make the texture a little flakier but still amazing.
- If you really want a larger punch of coconut flavor, add some coconut extract, halve your vanilla with the coconut extract.
- Fully cool this pie before cutting and serving, it needs time to set up before serving.
- If you don't have a blender you can also use a food processor.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
RECIPE FIRST POSTED MAY 2015
Maria
How big is the stick of butter? Is it possible to get weight?
Tornadough Alli
1 stick is half a cup or 4oz
Audrey@That Recipe
Oh yum! and so easy to whip up. Winner!
Allison Miller
Thanks dear! This is such a breeze!
Jerusha (@OrangeBirdSwirl)
I love family recipes and it’s so cool you can ask your family to add to your recipe memories. My mother cooked largely from her own memory and my husband’s mother was a terrible cook, so… LoL!
Allison Miller
Thanks dear! I do love that my family was made up of a lot of women who cooked and baked. It comes in handy when I have a quick question and they can answer it in one call. I can’t wait to pass down what I’ve learned to my kids.