Impossible Pie
Oh my! Lemon Impossible Pie is what we have today for you to enjoy! It’s an incredibly easy recipe and the combination of lemon and coconut is a pure delight!
Why You’ll Love This Recipe
For those who have never tried an Impossible Pie before, you simply must! In a nutshell, it’s an egg custard type mixture with a few additions. When it bakes, it forms its own bottom crust (which has the texture of pastry) and also forms a crisp top crust. During baking, the coconut rises to the surface and that is what forms the crisp top layer. For this recipe, I’ve added a burst of lemon in there, hence the name, Lemon Impossible Pie. It is not so overwhelming that it will make you screw your eyes up from the sharpness. More of a gentle lemon flavour to marry up nicely with the coconut and take away some of the sweetness of the pie. So all in all, it is a nice gentle balance of flavours.
Once you’ve baked this Lemon Impossible Pie, it is a good idea to have it chill overnight so it has time to set ready for slicing and also the flavours come together better. If you try to slice this when it is still hot, you will end up with messy spoonfuls of pie, so make sure you do let it set!
I hope you enjoy this as much as we do. It would make a perfect choice for a party or pot lucks, Thanksgiving and holidays. Please enjoy!
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!
This has a coconut vanilla taste like a coconut cream pie.
Kitchen Equipment You’ll Need
- A large mixing bowl
- Measuring cups and spoons
- A whisk or electric mixer
- A pie plate
- An oven
- A refrigerator
Ingredients
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 7 tablespoons butter
- 3/4 cup sugar
- 1/4 teaspoon ground nutmeg
Step-by-step Instructions
- Put the milk, coconut, eggs, vanilla, flour, butter, and sugar in a bowl and mix WELL.
- Pour the mixture 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 the oven and let it cool down.
- Refrigerate until it is nice and cold.
Tips for Success
- Ensure all ingredients are well combined to avoid clumps in the batter.
- For best results, allow the pie to cool and set in the refrigerator overnight before slicing.
Additional Tips or Variations
- Try adding a dash of lemon zest for an extra citrus kick.
- Substitute almond extract for vanilla for a different flavor profile.
Nutritional Highlights (Per Serving)
Details on the nutritional content can vary. However, this pie generally contains eggs and butter, providing a good source of protein and fats. The coconut adds fiber, while the sugar contributes carbohydrates.
Frequently Asked Questions (FAQ)
Can I use a different type of milk? Yes, you can use any milk alternative, like almond or coconut milk, though it may slightly alter the taste and texture.
Can I prepare this pie in advance? Absolutely! In fact, it’s best when made the day before serving, as the flavors meld together beautifully overnight.
Conclusion
Grab a fork and RUN because it won’t last long! This Lemon Impossible Pie is a delightful treat with its perfect balance of lemon and coconut flavors. It’s a wonderful addition to any gathering and sure to impress. I invite you to try this recipe and share your experiences. Enjoy!
