Impossible? More like impossibly easy! In fact, that’s why this dessert is called impossible pie! And I do mean easy. All you have to do is add all the ingredients to blender, blend away, pour in a pie plate and bake. Anyone can do this. This Impossible Pie is made with simple ingredients and hosts a rich, dense cake with the texture of a baked egg custard. It’s smooth, creamy and just delicious.
Why Make This Impossible Pie
Simple Ingredients that you probably already have in your pantry and fridge. 5 Minute Prep Everything is made in a blender, therefore impossibly easy! Creamy and Delicious
I love all things baking, and my magic cake recipes in particular, are a favorite. This pie is very similar, you get different textures all in one bite by the magic of science.
Ingredient Notes
Milk – Any type, even non-dairy alternatives, will work. Coconut – I used unsweetened. If you use sweetened, it will make the pie a lot sweeter overall. Eggs – Use large eggs. Vanilla – Extract, paste, or fresh vanilla bean. Flour – All-purpose or cake flour. Butter – I always opt for unsalted butter so I can control the sodium in the dish! Nutmeg – Ground or freshly grated. Salt – As much or little as you prefer. Salt is imperative for baking, I wouldn’t skip it!
How To Make Impossible Pie
Tips
If you have some fresh berries that need to be used up, you can throw them on the plate with each serving. You can also cook the berries down with a sprinkle of sugar for an easy berry sauce to spoon over each slice. If baking at altitudes of 5000 feet or higher, keep this in mind: Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
Leftovers
Since this pie is made with 4 eggs, I suggest keeping it in the fridge rather than room temperature. It will keep up to 1 week refrigerated. You can transfer the pie to an airtight container, or wrap the pie dish with plastic wrap.
Reheating
If you prefer this cake warm, reheat it by zapping at 15 second intervals in the microwave until heated through.
Freezing
Make sure the cake fully cools down to room temperature before storing. Wrap the pie plate well with both plastic wrap and foil. Store in the freezer up to 3 months. Let it thaw overnight in the fridge.
More Related Recipes:
Banana Buzz SconesBlueberry Dump CakePumpkin Magic CakeLemon Magic CakeCoconut Cake
Originally shared this March 14, 2014.
