Incredibly impossible pie to make and the flavor is amazing! It’s an incredibly easy recipe and the combination of lemon and coconut is a pure delight! For those who have never tried an Impossible Pie before, you simply must!
In a nutshell, it’s an egg custard type mixture with a few additions. During baking, the coconut rises to the surface and that is what forms the crisp top layer. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For this recipe, I’ve added a burst of lemon in there, hence the name, Lemon Impossible Pie. It is not so overwhelming that it will make you screw your eyes up from the sharpness.
More of a gentle lemon flavor to marry up nicely with the coconut and take away some of the sweetness of the pie. So all in all, it is a nice gentle balance of flavors. Once you’ve baked this Lemon Impossible Pie, it is a good idea to have it chill overnight so it has time to set ready for slicing and also the flavors come together better. If you try to slice this when it is still hot, you will end up with messy spoonfuls of pie, so make sure you do let it set! I hope you enjoy this as much as we do. It would make a perfect choice for a party or potlucks, Thanksgiving and holidays.
Mix all ingredients in a bowl using a spoon or hand whisk. 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills. When done, the pie will be slightly wobbly in the center.
Remove from the oven and allow to cool, then refrigerate overnight if possible. Serve on its own or with a blob of vanilla ice cream! Notes: One of our Lovefoodies friends, Nanci Askew has made this recipe but WITHOUT adding coconut. Nanci advises to follow the recipe but HALVE the butter amount in the recipe and it will turn out perfect! Good to know if you have a non-coconut fan in the house! I took a close up photo of the top crust so you can see! We’d love to hear from you and what you thought of our Lemon Impossible Pie recipe.