Description
Lemon Impossible Pie is a delightfully easy and sweet dessert that combines the creaminess of custard with zesty lemon and shredded sweetened coconut, all baked without a crust. This slightly tart treat bakes like magic, offering a quick and simple solution when you’re craving something both creamy and tangy.
Ingredients
Pie Ingredients
- 1 ½ cup milk
- 1 cup sugar
- 1 cup shredded sweetened coconut
- ½ cup salted butter, melted
- ½ cup all-purpose flour
- 4 large eggs
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 lemon, zested
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ (175℃). Grease a 9-inch pie pan thoroughly to prevent the pie from sticking during baking.
- Mix Ingredients: In a large mixing bowl, combine the milk, sugar, shredded sweetened coconut, melted salted butter, all-purpose flour, eggs, lemon juice, vanilla extract, lemon extract, and lemon zest. Stir well until all ingredients are fully incorporated and a smooth mixture forms.
- Pour and Bake: Pour the prepared mixture evenly into the greased 9-inch pie pan. Place it in the preheated oven and bake for about 1 hour, or until the center of the pie is firm and the top has turned a lovely golden color.
- Cool and Chill: Once baked, remove the pie from the oven and set it on a cooling rack to cool to room temperature. After it has cooled, cover the pie and chill it in the refrigerator for several hours to allow it to set properly and enhance the flavors.
Notes
- It is recommended to let the pie chill in the refrigerator for a few hours so it has a chance to fully set and develop its texture.
- You may dust the pie with powdered sugar before serving for added sweetness and an attractive presentation.
