Impossible Pie

Impossible Pie! Well, this has got to be one of the easiest and most delicious dessert pie recipes I’ve ever tried!

When I say easy I really do mean easy. It’s a case of mixing all the ingredients listed below, adding to a baking pan and going to have a cup of tea whilst you wait for the Impossible pie to bake.

When the impossible pie is ready, you’ll notice it has formed a crust on the top and also a kind of pastry crust on the vase, resembling a pie dough crust, but as you will know, we haven’t used any pie dough in the recipe. So that must be impossible right? See for yourself!

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!


“This pie makes it’s own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.”

I read all reviews before I decided to make this. It was simple, quick (you just stick everything in a blender), and really good. I added 14 oz. of coconut as that’s what my frozen bag was and I read how people were adding more and figured why not, and 3 jumbo eggs. I baked it an hour. My husband liked it warm and it’s good warm/cold, but if you want the firmer texture you need to leave it in the fridge. The only reason I can think of for any negative review of this recipe is people making the wrong recipe. If you want to invest a mere several minutes prep time, you should make this – it’s excellent for what it is! – but if you want minimal work yet are expecting the outcome of a gourmet coconut pie you’d find in a restaurant.. it’s common sense. I noticed one reviewer said it “doesn’t make its own crust.” Again – if you are expecting to open the oven door and suddenly see a dough crust magically formed around the pie, you shouldn’t be making this recipe. But if you’re cool with a “crust” (a.k.a. firm, golden texture all around the pie that makes it totally non-stick and easy to lift out – I used a clear glass pie dish so I could see what the outside was doing, and when I ate it the edges were chewy) then this recipe is for you. The only thing I would add next time is a little salt, I think it will accent the flavor. Hope this is helpful to someone. 🙂

I was craving coconut pie and had all the ingredients but did want to go through the time of making the crust. This hit the spot! I also made some suggested changes using more coconut and sprinkling some on top before baking, using 3 eggs instead of 4 and using coconut extract instead of vanilla. I also used butter instead of margarine. It was scrumptious warm while the top was crunchy and toasty!

This has a coconut vanilla taste like a coconut cream pie.


Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.


2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.

Grab a fork and RUN because it won’t last long!!