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!
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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.
Essential Ingredients
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.
Recipe tips
- 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.
Recipe FAQs
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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Comments and ratings
If you’ve tried this Lemon Impossible Pie or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Lemon Impossible Pie
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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May Chan says
I would like to add fresh blueberries. Would half or one cup of blueberries work in this recipe? Thanks
Kathy Kingsley says
hi, you could add about 2/3 of a cup. I bet it will be a great addition!
Nancy says
I'm not familiar with "lemon paste", so I googled it. Do you mean to use the type of lemon paste made with salt, or the lemon paste made with cornstarch and no salt?
https://saucydressings.com/blog/lemon-paste-endlessly-useful-preserved-lemon-substitute/amp/
https://feelingfoodish.com/lemon-paste-for-panettone/
Kathy Kingsley says
hi Nancy, lemon paste is a type of flavor extract, https://www.amazon.com/Nielsen-Massey-Pure-Lemon-Paste-ounces/dp/B07F6SQGT6 but you can also use lemon extract.
Enjoy!
pam robinson says
Kathy, this pie recipe came up on my main screen when I logged onto my laptop. The article shown as Kathy Kingsley MSN was titled "Lemon Impossible Pie, The easiest pie you'll ever make". I was excited because I love impossible pies, but as I read the recipe (not here, but on that article) it only had 4 ingredients (lemon zest, lemon juice, lemon paste, and confectioner's sugar for dusting. Obviously, Flavor Feed has it listed correctly with eggs and flour etc. I'm not sure if you can correct it, but I bet quite a few people will be disappointed, unless they are sleuths like me. I am excited to try your recipe. Hugs, p
Kathy Kingsley says
Thank you! I updated the recipe on MSN, as there were a few comments. Not sure what happened, but enjoy!
Mary Weisenberger says
YUMMM!!! Like lemon cream pie!! if course, made with freshly picked Meyer lemons. Someone got to my milk, so only had 1 cup - fortunately saw the leftover buttermilk. We have grain-sensetive member so subbed cassava flour. Might change a little tapioca for cassava next time to make crust crispy. Great recipe - don't bake too long!!
Kathy Kingsley says
So happy you enjoyed it!
Rosie says
Hi there! I don’t see the addition of coconut in the recipe or listed in the ingredients. The pie is in the oven as written with lemon . I hope it will be okay, but for next time, when do we add the coconut and how much is added? Thanks!
Kathy Kingsley says
Hi, When I recently re-tested the recipe, I decided it didn't really need the coconut, so I removed it. I forgot to remove it from the headnote, which I just did. Hope you enjoyed it!
Brooke says
Yum! I left out the coconut and it worked great.
Melissa says
So easy and so good. I had never heard of this pie before, but now I will continue to make it!