Impossible pie blends together a simple mixture of ingredients to form a creamy custard pie with coconut and vanilla. No pie crust is required—this recipe creates its own crust in the oven!
I’ve never met a pie I didn’t like, but custard-based pies are certainly my favorite. I love the creamy contrast of textures, their wonderful flavor and the fact that they’re often served cold. But sometimes putting together a pie crust to bake a pie feels like too much work, and I don’t have the desire to go to the grocery store to pick up a store-bought pie crust either. This impossible pie recipe solves that issue because it doesn’t call for a pie crust, period. And despite its name, an impossible pie is the opposite of impossible to make!
What is impossible pie?
Impossible pies became popular in the 70s after Bisquick printed the recipe on the back of its box. The recipe calls for simply blending all the ingredients together and pouring the mixture into a pie dish (yes, without a crust!). The pie bakes in under an hour, forming multiple layers.
Even though there’s no pie crust in the dish, a slight crust-like texture forms on the top, with a creamy custard base and notes of vanilla and coconut throughout. The pie is impossible in the sense that it’s impossibly easy to throw together. Impossible pies have many different variations now, including lemon impossible pie and even a savory cheeseburger impossible pie.
Ingredients for Impossible Pie
Butter: Melt and cool a stick of butter to add rich flavor to the pie.
Granulated sugar: For flavor and sweetness, 1 full cup of sugar is added to the pie filling.
Eggs: Let your eggs come to room temperature for easier incorporation into the pie mixture. Eggs help create a luscious custard pie.
All-purpose flour: While Bisquick was used in the original back-of-the-box recipe, we call for a small amount of all-purpose flour to thicken the pie filling instead.
Salt: A pinch of salt goes a long way in balancing the sweetness in this impossible pie recipe.
Milk: This pie filling requires plenty of liquid for a creamy texture. Use 2% milk, or swap in whole milk if desired. Alternatively, use heavy cream for an even creamier pie.
Coconut: Shredded coconut not only plays a role in the flavor of this pie, but it also creates a wonderful texture. Use sweetened shredded coconut vs. flaked coconut for the best results.
Vanilla extract: Infuse this pie with flavor with the addition of vanilla extract. Use your favorite brand of vanilla extract.
Confectioners’ sugar: Dust the top of the finished pie with a touch of confectioners’ sugar for a lovely appearance before serving.
Directions
Step 1: Blend the ingredients
Preheat the oven to 350°F. Blend together the melted and cooled butter, sugar, eggs, flour and salt.
Then, add the milk, coconut and vanilla extract. Pour into a well-greased deep-dish pie pan.
Step 2: Bake the pie
Bake until a knife inserted in the center comes out clean, 45 to 50 minutes. If desired, dust with confectioners’ sugar before serving.
Editor’s Tip: When it’s done, the top of the pie should be golden and the pie should jiggle just slightly.
Impossible Pie Variations
Infuse with lemon: Lemon and coconut are a wonderful pairing. Zest a lemon into the blended mixture for vibrant flavor.
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