Ingredients in Impossible Pie
My favorite thing about this recipe is the list of ingredients! It is so simple, and you probably already have them. I love how the simple desserts always end up becoming my favorites! See the recipe card below for exact measurements.
Eggs: I always use large grade-A eggs. Butter: I used unsalted in this recipe, and I would recommend you do too. Flour: All-purpose works the best in this recipe. Milk: This is necessary for this recipe because it gives it that creamy texture you need in a custard and helps the pie set up nicely. Granulated Sugar: Adds the perfect sweetness and helps make the crispy, crunchy crust. Shredded Coconut: I used the sweetened kind because I love the flavor! Vanilla: Vanilla extract boosts the flavor of the milk and coconut, and really brings this pie to life! Nutmeg: Ground nutmeg is optional. I really like it in this pie because it gives it a warm holiday flavor, but you could easily leave it out.
How to Make Impossible Pie
These directions really couldn’t get any easier! It took me just 7 minutes to get this batter ready for the oven. I loved cutting into it and seeing the layers that separate while baking.
Leave out the Coconut: I know there are many people who don’t like the taste or texture of coconut. No need to worry, this pie is just as good without it! Just leave out the coconut and you have a delicious custard pie. Lemon Impossible Pie: Add the juice of 1/2 lemon to turn this pie into a bright summer pie! I really enjoy lemon and coconut together, so serve this pie cold for the perfect summer treat! Orange Impossible Pie: Orange and nutmeg complement each other perfectly. Add zest from 1/2 orange and a splash of orange juice, and you have a pie perfect for the holidays. Like magic!
In the Refrigerator: Stored leftover cooled Impossible Pie in an airtight container or loosely covered with plastic wrap in the refrigerator for up to 5 days. This pie is best served cold, so you can enjoy it straight out of the fridge!
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