February 11, 2010

Lemon + Coconut Impossible Pie

Some years ago, I discovered a fabulous dessert. Lemony, coconutty, delicious. Divine. And then I lost the recipe. Well, I lost the cookbook, probably in one of my many moves over the last few years.

But yesterday I needed something to make for a work event...something simple...something easy...something tasty...and I thought of Impossible Pie. So-called "impossible" because although the ingredients are mixed all together in one bowl, they separate while cooking into a delicate crust, custardy center and crispy coconut topping. After a bit of searching, I dug up this recipe, which was fairly close to what I remembered, sans lemon - but what the hell, even I can figure out how to add lemon to a recipe, right?

Step 1: Preheat your oven to 350F/175C. Then, in a medium sized bowl, whisk together the dry ingredients: flour, sugar and coconut.

Step 2: Add the wet ingredients - eggs, milk, vanilla, margarine and lemon juice and zest - and whisk again.

Step 3: Pour into a greased and floured 9" pie dish or, if you want to cut it into squares like me, into a baking pan (I forgot that I used to use baking paper to line the pan - might want to toss some of that in there to help prevent sticking, which I had minor issues with):

Step 4: Bake for 45 minutes (or, if you have an oven like mine, bake at a lower temperature for 1 hour with foil over the top to stop it burning, then take it out, realize it's only half cooked, swear, and shove it back in for another 40 minutes...effing oven...), until the top is golden brown and crispy like so:

Step 5: Allow to cool, then tip out and cut into squares. Dust with powdered sugar if it makes you feel fancy. Curse the gods for gestational diabetes, then live vicariously through your husband as he samples two pieces. Just, you know, for quality control.


Lemon + Coconut Impossible Pie
makes 8 pieces

1/2 cup all-purpose flour
1 cup flaked coconut (I like to add an extra 1/2 cup of coconut)
3/4 cup white sugar
6 tablespoons margarine
4 eggs
1 teaspoon vanilla extract
2 cups milk
1/3 cup lemon juice plus lemon zest
1/4 teaspoon ground nutmeg (I prefer to omit this)

powdered sugar (optional)

Preheat oven to 350F/175C. In a medium bowl, whisk together dry ingredients (except for nutmeg, if you're using it) and then add wet ingredients and blend well. Pour mixture into a greased and floured 9" pie dish or a rectangular baking pan. Sprinkle nutmeg on top. Bake for 45 minutes. Let cool in pan, then cut into squares. Sift powdered sugar over the top if you like.


  1. Yummy, I like that and the photos are great!
    Happy SITS Saturday Sharefest. Happy blogging!
    It was lovely to stop by.

  2. There's no reason why you couldn't replace the sugar with splenda, and have a piece for yourself.


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