Best 6 Lemon Coconut Impossible Pie Recipes
The lemon coconut impossible pie is a classic dessert that has been enjoyed for generations. With its creamy coconut filling, zesty lemon flavor, and graham cracker crust, it's a delightful treat that is perfect for any occasion. Whether you're a seasoned baker or just starting out, this guide will provide you with all the information you need to create a delicious lemon coconut impossible pie that will impress your friends and family.
Let's cook with our recipes!
LEMON COCONUT IMPOSSIBLE PIE RECIPE - (4.4/5)
Provided by á-4427
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs together until thick & ribbony. Then mix in melted butter & milk Beat in eggs 1 at a time, waiting until each is fully incorporated before adding next Mix in vanilla, lemon juice & zest. Gradually mix in flour until just combined Fold in coconut flakes, if using. (if not using coconut only add 4 Tblsp butter) Pour batter into greased pie pan & bake 45-50 minutes, or until center is just set but still slightly wobbly Remove pie from oven & let cool completely, then refrigerate at least 2 hours, or overnight Once chilled, slice, serve, & enjoy!
IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
LEMON IMPOSSIBLE PIE
Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight
Provided by Lovefoodies
Categories Desserts
Time 50m
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl using a spoon or hand whisk.
- Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 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!
Nutrition Facts : Calories 350 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMON IMPOSSIBLE PIE
Make and share this Lemon Impossible Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10" pie plate.
- Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
- Cover and whirl on high speed for 15 seconds.
- Pour into prepared pie plate.
- Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.
Nutrition Facts : Calories 315.2, Fat 15.5, SaturatedFat 8.2, Cholesterol 155.9, Sodium 263.1, Carbohydrate 36.6, Fiber 0.2, Sugar 26.7, Protein 7.8
SILKY LEMON IMPOSSIBLE PIE
Copied from another site so I can add it to my cookbook - here is the original description: " A quick and easy dessert recipe using coconut and eggs. I have used mashed banana instead of the lemon juice and I have also tried lime juice and orange juice. The banana is yummy! Serve with cream or ice cream. "
Provided by Evamyth
Categories Pie
Time 45m
Yield 1 10inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 10 inch pie plate.
- In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
- Stir until well blended and pour mixture into pie dish.
- Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.
Nutrition Facts : Calories 240.9, Fat 7.4, SaturatedFat 4.6, Cholesterol 112.9, Sodium 83.8, Carbohydrate 38.8, Fiber 0.7, Sugar 29.4, Protein 6
Tips:
- Use fresh lemon juice. Fresh lemon juice will give your pie a brighter, more tart flavor than bottled lemon juice.
- Don't overcook the pie. The pie is done when the center is set and the top is golden brown. Overcooking the pie will make it dry and crumbly.
- Chill the pie before serving. Chilling the pie will help it set and make it easier to slice.
- Serve the pie with whipped cream or ice cream. Whipped cream or ice cream will help to balance out the tartness of the pie.
Conclusion:
The lemon coconut impossible pie is a delicious and easy-to-make dessert. It's perfect for any occasion, whether you're having a party or just want a sweet treat. The pie is also a great way to use up leftover egg yolks. So next time you have some extra egg yolks on hand, be sure to give this recipe a try.
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