Impossible Pie — It Makes Its OWN Crust! (So Easy)

Impossible Pie — It Makes Its OWN Crust! (So Easy)

This is one of those recipes that sounds too good to be true — a pie that makes its own crust? But it really works, and it’s one of the easiest desserts you’ll ever make. Today my husband Darren is in the kitchen making Miss Leah’s Impossible Pie, and if he can do it, anybody can!

All you need is a blender and a few simple ingredients — eggs, sugar, butter, flour, coconut, milk, vanilla, and a dash of nutmeg. Throw it all in the blender, pour it into a pie plate, and bake at 350°. That’s it. The coconut floats to the top and forms a beautiful toasty crust, and the filling sets up into a smooth, creamy custard.

This recipe came from Miss Leah, who was one of the best cooks I’ve ever known. She’s also the one who gave me my sweet potato casserole recipe. This Impossible Pie has been a favorite in our house for years — my husband absolutely loves it.

Whether you serve it just barely warm or completely cooled, it’s delicious either way. And it’s a perfect recipe to make with your kids or anyone just getting started in the kitchen.

👉 Printable recipe: https://marykatherinestable.com/impossible-pie/

📋 IMPOSSIBLE PIE

4 eggs
¾ cup sugar
½ cup flour
¼ cup (half stick) butter
1 cup sweetened coconut
2 cups milk
1 tsp vanilla
Dash of nutmeg

Preheat oven to 350°F. Add all ingredients to a blender and blend until smooth. Spray a deep-dish pie plate with cooking spray. Pour mixture into pie plate and bake for 45 minutes to 1 hour (check early if using a convection or fan-bake oven). Let cool before slicing — the custard will continue to set as it cools.

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