Kirbie's Cravings

4 Ingredient Impossible Pie (No Butter or Oil)

This creamy custard pie is called impossible pie because a pie crust magically appears during baking. This easy pie requires just 4 ingredients and one batter that takes only five minutes to prepare. When the batter bakes, it separates into a creamy custard and a pie crust.

This dessert is best served chilled, making it perfect for summer. I don’t make pies often because I don’t like having to make a crust. Which is why I like making this pie. You don’t need to make a pie crust, but one will appear during baking. This recipe is similar to Magic Cake, except that you don’t need to separate the eggs and it doesn’t have a cake layer.


  • Eggs
  • Sugar
  • Flour
  • Milk

The original version also uses butter but I found that it works without the butter and doesn’t taste much different. If you want more flavor you can also some vanilla extract.

Eggs: The eggs are needed to form the custard. Unlike magic cake, you do not need to separate the egg yolks from the egg whites.

Sugar: Regular granulated white sugar is used to sweeten the pie.

Flour: Regular all purpose flour is used for this pie. The flour will sink to the bottom during baking, creating a firm layer that acts as a pie crust.

Milk: I used low fat milk but any milk or milk alternative should work for this recipe.
a piece of pie with a bite removed.

Impossible Magic Crust Pie Variations

This pie is referred to as impossible pie or magic crust pie. It is an old-fashioned recipe that has been around for a long time. The pie gets its name because a crust magically forms during baking. There are actually two variations of this recipe. The version I’m sharing in this post and that is pictured in the photos is a two-layer pie. It has a creamy custard on top and then a firmer layer at the bottom that is like a pie crust. There is also a version of this recipe made with shredded coconut. The shredded coconut version is a three-layer pie. The shredded coconut sits on top of the creamy custard. The layers on not as distinct for the coconut version, as the coconut does get mixed with the custard layer. I share more on the coconut version in the notes of the recipe card at the end of this post.

My family likes both versions. I slightly prefer the coconut version but I also really love coconut desserts. However, I make the non-coconut version more because I don’t usually have shredded coconut in my pantry.

How to Make Impossible Pie

All the ingredients are added to a blender and then blended together. Then you pour the batter into a pie pan and bake it. That’s it!
overhead shot of impossible pie.

More Pie Recipes

4 Ingredient Impossible Pie

Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
This easy pie is just 4 ingredients and needs about 5 minutes to prepare. The pie magically separates into two layers when it bakes: a creamy custard layer and a pie crust layer.
4.60 from 30 votes


  • 4 large eggs
  • 3/4 cup (148 g) granulated white sugar
  • 1/2 cup (64 g) all-purpose flour
  • 2 cups (473 ml) low fat milk


  • Preheat oven to 350°F (177°C). Grease the interior of a 9-inch pie pan.
  • Add eggs, sugar, flour and milk into a blender. Blend until all ingredients are incorporated and evenly mixed. Pour batter into prepared pie pan.
  • Bake for about 45 minutes or until toothpick inserted comes out clean. The pie will also start to pull away from the sides. Let pie cool to room temperature. The pie will deflate a little as it cools. Place pie into fridge for several hours or overnight to chill and to let the flavors fully develop. If desired, dust pie with powdered sugar before serving. Pie is best served chilled.



  • Make sure to refrigerate for several hours or overnight before serving. This lets the flavors develop better. Without refrigerating, the pie does not taste as sweet and the custard tastes eggy.
  • This pie is not super sweet. If you prefer sweeter desserts, you can add an extra 1/4 cup of sugar to the batter or you can dust the pie with extra powdered sugar or add some other sweetener on top. 
  • For more flavor, you can add 1 tsp of vanilla to the batter.
  • Do not use a shallow pie pan because your batter won't fit.
  • Coconut version: If you want to make the coconut version, make the batter first without the coconut. Then stir in 1 cup of shredded coconut to the batter. You will need to bake the coconut version about 5-15 minutes longer.
  • Low fat milk can be substituted with whole, skim or milk alternatives like soy milk or almond milk. 


Serving: 1slice, Calories: 128kcal, Carbohydrates: 21g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Sodium: 51mg, Fiber: 1g, Sugar: 17g, NET CARBS: 20g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

215 comments on “4 Ingredient Impossible Pie (No Butter or Oil)”

  1. Absolutely delicious! Was hard to find a recipe without coconut (I’m allergic), so I had to give this a try. Thank you! It turned out perfectly,

  2. Just the way I remember from my youth. Thanks a bunch.

  3. Really easy and yummy. I added Vanilla and found the recipe was better on the second day. I love recipes that develop the next day.

  4. I added just a dusting of Cinnamon along with the powered sugar, WOW love this recipe.

  5. Could you add banana slices instead of coconut and make it like banana cream pie? I love the coconut version but thought may-be banana would also work.

  6. Would Almond flour work in place of conventional self raising flour?

  7. Comes so close to the French flan but comes together in no time…delicious, thanks1

  8. Super. If you love not too sweet this is the way to go. Love, love it. Thank you. Making it as I text.

  9. This was such an easy pie to make. Notice I said WAS, as we’ve already eaten it. I added Vanilla, and Coconut, and it was delicious. I loved how the bottom was like a crust. I made it at night, and waited until the next day to try it. I put it in the microwave for 30 seconds, and that made the bottom crust softer. Thank you for sharing this recipe. I’m going to try the cake recipe that is similar. Debbie

  10. Hi, can I substitute the AP flour for rice flour? I just realized I’ve run out of AP flour which is so unusual since I do bake 1-2 times a month!
    Thanks, love your recipes, btw.

  11. Thanks so much, this is a great recipe and pie! I make a French Flan that takes a very long process, this reminds me of it so much. I use a scant 1/2 cup of sugar and half of that is Splenda and it is a great guilt-free pleasure of mine now. I’m trying it now in a 8” square pan to see if I can make it a bit taller…thanks so much for posting this!

  12. How far ahead can this pie be made? Will it be ok in the fridge for a few days before serving?

    • It should be fine as long as it’s covered.

    • I made this a week ago and between my BF and I, it only lasted a day and a half?.
      It was sooooo good! I did add the extra 1/4 of sugar. Used walnut milk because I ran out of whole milk. But I plan to make this again! Super easy and delicious ???.

  13. Can we make them in muffin tray? I want to try with half ingredients,as I am not a baker and 2 times I tried to make custard, it tasted veggie. Thank you

  14. I made the Custard pie with vanilla extra sugar and coconut. It not only looked beautiful but my family loved it!

  15. All these pies are great.

  16. Super easy to make and quite delicious! Thank you!!!!

  17. I couldn’t understand how to make coconut version of it. would you please explain me more?I will be thankful 

    • Coconut version: If you want to make the coconut version, make the batter first without the coconut. Then stir in 1 cup of shredded coconut to the batter. You will need to bake the coconut version about 5-15 minutes longer.

  18. I absolutely love this pie!  I’ve followed the recipe exactly as posted using my blender, however it seems to split on top.  My blender does not have a low speed setting so I’m thinking to use my kitchen aid mixer instead.  Recommendations please.

  19. Hi sounds great. Would it work with gf flour.

  20. Followed the recipe exactly, except added vanilla. The consistency is terrible, tastes like a sweet omelet. Would not recommend.

  21. Does it have to be a blender, or could you just mix in a bowl with a hand mixer or a whisk?

  22. Love it! So much easier than Bird’s Custard Powder (especially not needing to stand over a hot stove during a 30° summer). I was going to make a mille-feuille pudding, but changed my mind. Your Impossible Pie recipie is now my go-to darling, my “pudding-pie” if you will 😉

    I think I’ll mix it for a full minute next time. I had run the blender for 30 seconds and it looked well-mixed, but there was still yolk on the blades when I poured in in the pan.

    I used a 10″ glass tourtière pan to cook it (I worried my 9″ pie pan was too shallow) and was glad I did because it ballooned up more than a souflé! It was still very jiggly at 45 minutes; definately have to rely on the toothpick and not the look of it to tell doneness.

    I did add 1 tsp of good vanilla extract. Instead of dusting it with confectioners’ sugar, I ran some coconut flakes through my (small) food processor untill it was as fine as powdered sugar, and used that to dust it instead.

    I’m looking forward to trying your 2-Ingredient No-Bake Lemon Pie, next. If it’s as easy to make and turns out as well as this one, I’m going to have to redo my recipe book.


  23. The recipes are VERY easy to follow and complete. I often use this site to teach my grand children to make sweets.

  24. Made this and it is super easy with ingredients that most people already have on hand. Added this as part of my cooking series that I’m passing to my kids.

  25. Would stevia or Swerve sweetener work in place of regular sugar?

  26. What consistency should the batter be, I followed the recipe exactly but it’s extremely runny like water. ?

  27. I made this and was absolutely impressed! It was delicious not sweet nor eggy and exactly how described. So easy to make and my family loved it as well.

  28. I make this almost every day, family of six ?, we love it. Especially with the coconut. Thank you for the recipe!

  29. Really love your cookies, need to be part of it

  30. Meh… I did add sweetened coconut, and vanilla to amp up the sweetness, and I did let it set overnight in the refrigerator. Overall, I would not make this again. I would suggest using less than a full cup of coconut, and also suggest toasting the coconut first. The bottom crust was formed but too moist, & tasteless. I’m afraid this was a “swing & a miss” for me.

  31. can you used gluten free flour?
    This sounds really good and want to make it.

    • We haven’t tried GF flour. Sometimes cup4cup GF flour is a good sub for all-purpose but without trying it we can’t say it will work.

  32. Have you ever tried it using the extra sugar and adding lemon juice?

  33. As I said above not too involved, very few ingredients and easy instructions!

  34. These recipes are right up my alley, few ingredients and not that involved, can’t wait to make one with my granddaughter, she’s 10 and quite the little chef. Thnx for sharing!

  35. Tried this out as I had some leftover milk I wanted to use up quickly and wow !! Baked it in a 8 x 8 pan as that’s all I had, added some vanilla extract to it and it tasted custardy and delicious ? I’ll definitely make this again and add some more vanilla next time. Thank you for sharing this recipe 🙂