The Lemon Impossible Pie is the simplest pie you'll ever bake. There's no crust to roll out and no need for fancy equipment. Simply blend all of the ingredients in a blender, then pour it into a pie dish and bake.
It creates a smooth and creamy pie that's a bit like custard and a puff pastry style crust along the bottom. Not impossible at all, in fact, really easy to make!
What is impossible pie?
The pie was originally created by Bisquick. The "impossibility" of the so-named pie comes into play during baking, when a "crust" magically forms on the bottom. The dish is sometimes also known as Amazing, Mysterious or Blender Pie because you use a blender to create a smooth and creamy filling for it. The result is something that's a bit like a cheesecake with a quasi-crust on the bottom. And can be adapted in a myriad of ways.
Milk: I've made this pie with almond, soy and regular milk, all with great results. Just look for unsweetened milk.
Eggs: Bring the eggs to room temperature before using, which will add volume to the batter.
Lemon: Fresh juice and zest add a great citrus flavor. Other citrus can be used as well, including orange or key lime.
How to make the recipe
1. Preheat the oven to 350°F. Grease a 9-inch pie pan. In a blender, combine the ingredients except for the confectioners' sugar (A). Blend until thoroughly combined (B).
2. Pour into the pie dish after it has been greased (C).
3. Bake The center should be firm and the top golden brown after around an hour. The center will have a small wobble once it has finished cooking, which will solidify as it cools (D).
4. Set the pie on a wire rack to cool completely. Dust with confectioners' sugar before serving and serve as desired.
Storing the recipe
Store the pie in the refrigerator, covered, for up to 5 days once it is cooled. You can also freeze the pie, it is best to keep it on a pie dish or similar tray then cover with kitchen wrap and freeze. Use within three months, allowing it to defrost thoroughly before eating.
- To make the pie without a blender, follow the instructions and beat the mixture vigorously with a mixer.
- You can use this recipe to make an identical version with other citrus, such as oranges or limes in place of lemons. Just replace the zest and juice and proceed as directed.
- Some people also add blueberries to their pies if you want to enhance the flavor. They work well with lemons and add a ton of nutritional goodness too.
One great thing about this pie is there's no need to serve it with anything apart from some confectioner's sugar. But sweetened whipped cream or ice cream are other options.
Yes, you can bake the pie ahead and refrigerate it for up to 3 days.
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Lemon Impossible Pie
- 2 cups almond or other milk
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 tsp. grated lemon zest
- 2 Tbs. fresh lemon juice
- ½ tsp. lemon paste or regular extract
- Confectioners' sugar, for dusting
- Preheat the oven to 350°F. Grease a deep 9-inch pie pan.
- Combine all of the ingredients, except the confectioners' sugar, and in a blender and process until blended. Pour into the prepared pie dish. Bake until center is firm and the top is golden brown, about 1 hour. The center will have a slight wobble to the center, which will set as it cools.
- Set the pie on a wire rack and let cool completely. Just before serving, dust with confectioners' sugar, cut into wedges and serve.