It’s not often that we completely forget about a yummy dessert, but this one had completely escaped our memory until recently, when someone brought it to a family gathering. One look at that creamy filling and perfectly crunchy crust and we knew we had to introduce you to (or remind you all of) Lemon Impossible Pie.
You might know it as something different, but this pie is basically magic, in that you make only one batter, but as it cooks it separates into two distinct layers: a filling that’s like a delectable lemon custard and a coconut top crust that’s crispy and offers the perfect contrast to the filling. This dessert is ridiculously easy (plus, clean-up’s a breeze!) and we promise your whole family will love it…get the little ones to help out and watch them be amazed at the results!
Lemon Impossible Pie
Serves 8; 1 hour
- 2 cups whole milk
- 1 cup unsweetened coconut flakes, optional
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/2 lemon, zested and juiced
- 1 teaspoon vanilla extract
- Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.
- In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.
- Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined.
- Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)
- Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.
- Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.
- Once chilled, slice, serve and enjoy!
Recipe adapted from Love Foodies