Impossible Pie Recipe

Impossible Pie sounds like a bit of an oxymoron right?  I mean, some people find pie crust difficult to make, but if all else fails, you can buy some pretty decent ones.  And eating pie is certainly not impossible – or at least it isn’t for anyone that I know.  So what makes it impossible then?  Quite simply, you don’t have to even make a crust.  That’s right – this magical dessert makes it’s own crust.  Simply dump all of the ingredients in a blender, pour into a pie plate and boom – pie from the oven in an hour.

The Master Seamstress tried it this week while at a get together with some friends.  She straight away came home and made one.  Papa and my niece loved it.  I certainly had to give it a try.

Unbaked Impossible Pie

The liquid you start off with does not look terribly appetizing, I will give you that much.  But, the Master Seamstress promised me it would work.Baked Impossible Pie

After a magical hour in the oven – this is what you’ve got.  It certainly looks promising.

Slice of Impossible Pie

After letting it cool for twenty minutes or so, there you have it.  A barely there crust with a creamy custard filling, with a crunchy, buttery coconut topping.  Even E1 and I, who not terribly fond of coconut, have to agree that this is ridiculously tasty.  While this recipe is not gluten free, it would be suitable for those who can tolerate small amounts of wheat.

Impossible Pie MBAMamaMusings

In a word – yum.

Impossible Pie

Author MBAMama


  • 4 eggs
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups whole milk
  • 1 cup sugar
  • 1 cup coconut
  • 2 teaspoons vanilla


  1. Preheat oven to 350 F
  2. Thoroughly spray a 10" pie plate; set aside
  3. Place all ingredients into a blender
  4. Puree until all ingredients (except coconut) are smooth
  5. Pour into pie plate
  6. Place on lined cookie sheet in oven
  7. Bake for approximately 1 hour or until top is golden and centre is set.

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