Impossible Lemon Pie

Impossible Lemon Pie is a classic vintage dessert known for its “impossible” baking trick: when baked, it forms its own layers — a crust, a custardy center, and a light top — all from one batter. It’s often called “impossible” because it seems like magic that you don’t have to make a crust separately, but one forms anyway.

Impossible Lemon Pie

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Impossible Lemon Pie is a classic vintage dessert known for its “impossible” baking trick: when baked, it forms its own layers — a crust, a custardy center, and a light top — all from one batter.

• Author: Linda Jolly-Kilbride
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 (10-inch) pie 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

2 cups milk 3/4 cup granulated sugar 1/2 cup Biscuit Baking Mix 4 eggs 1/4 cup butter, melted and cooled 2 teaspoons vanilla extract 1/4 cup fresh lemon juice Zest of 2 lemons 1 cup coconut (optional)

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Instructions

1. Heat oven to 350 degrees F. Spray a 10-inch pie plate with cooking spray.
2. Place all ingredients in a blender.
3. Mix on low speed for 3 minutes.
4. Stir in the coconut, if using
5. Pour the pie filling into the prepared pie plate. Let it rest for 5 minutes before placing it in the oven.
6. Bake for 50 minutes, and allow the pie to cool before cutting.
7. Refrigerate leftovers.

Notes

The coconut will rise to the top and lightly toast while baking.

Photo credit: 106836493@N07 / CC BY

Nutrition

• Calories: 350 kcal