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.
Ingredients
- 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.
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!
More Pie Recipes
4 Ingredient Impossible Pie
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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.
I used the vanilla, and topped it with freshly grated nutmeg, because it’s custard pie. It is very tasty, but the consistency is like rubber. I’ll try a different recipe.
It shouldn’t be rubbery – it sounds like it was overbaked.
Will this pie still work with gluten free flour?
Sorry, but we haven’t tried it.
The impossible pie has been around 75 years . I had lost my recipe. Thanks and the cream cake is delicious. also
We’re so glad you loved it!
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,
Oh and I used gluten free flour- still perfect!
Thanks for sharing that!
We’re glad you enjoyed it!
Just the way I remember from my youth. Thanks a bunch.
We’re glad you enjoyed it!
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.
We’re glad you enjoyed it!
I added just a dusting of Cinnamon along with the powered sugar, WOW love this recipe.
Love that! Thanks for letting us know 🙂
Gluten-free is great! Can you also substitute stevia instead of regular sugar? Are any other substitutes to make it bariactric friendly too?
Thank you
Sorry, but we’ve only tested the recipe as it’s written.
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.
We’re not sure how that will work – let us know if you give it a try!
Would Almond flour work in place of conventional self raising flour?
It’s not a 1:1 substitution and without testing it can’t say how it will work.
Comes so close to the French flan but comes together in no time…delicious, thanks1
We’re happy you enjoyed the recipe!
Super. If you love not too sweet this is the way to go. Love, love it. Thank you. Making it as I text.
We’re so glad you enjoyed it!
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
We’re glad it was a hit!
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.
Sorry, we haven’t tried rice flour.
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!
We’re so glad you loved it!
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 ???.
We’re so glad it was a hit!
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
I meant eggie.
We haven’t tried this pie in a muffin pan – sorry!
I made the Custard pie with vanilla extra sugar and coconut. It not only looked beautiful but my family loved it!
So glad it was a hit!
All these pies are great.
Thanks so much!
Super easy to make and quite delicious! Thank you!!!!
You’re welcome – glad you loved it!
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.
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.
I haven’t tried it in the kitchen aid, but it seems like it should work.
Hi sounds great. Would it work with gf flour.
I have not tried with gf flour.
Followed the recipe exactly, except added vanilla. The consistency is terrible, tastes like a sweet omelet. Would not recommend.
Did you chill the pie long enough? It will taste eggy if you don’t.
Does it have to be a blender, or could you just mix in a bowl with a hand mixer or a whisk?
I don’t recommend just using a whisk. A mixer might work.
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.
Gramercy,
thank you for sharing your experience!
The recipes are VERY easy to follow and complete. I often use this site to teach my grand children to make sweets.
That makes us so happy! Thanks for letting us know.
Can I use self rising flour AND can I add LEMON JUICE???
We haven’t tested it with self-rising flour which has baking powder in it. As far as lemon juice, that can change the batter so it would be better to use lemon zest or a little lemon extract.
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.
I’m glad it worked out for you!
Would stevia or Swerve sweetener work in place of regular sugar?
I haven’t tried it with Stevia or Swerve
For this recipe, Swerve is the better choice because it caramelizes like regular sugar. If using stevia, do half sugar half stevia.
What consistency should the batter be, I followed the recipe exactly but it’s extremely runny like water. ?
Yes the batter should be very runny
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.
I’m so glad you liked it!
I make this almost every day, family of six ?, we love it. Especially with the coconut. Thank you for the recipe!
My family loves it too!
Really love your cookies, need to be part of it
Thanks so much!
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.
We’re sorry you didn’t enjoy it.
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.
Have you ever tried it using the extra sugar and adding lemon juice?
Sorry, but we haven’t tried these changes.
As I said above not too involved, very few ingredients and easy instructions!
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!
You’re welcome!
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 🙂
I’m so glad you enjoyed it!
Economical and tasty at the same time. Wow!
So glad you liked it!
Sounds very easy recipes
We hope you try it!
I have a question rather than a comment, Would these work with Egg Beaters or Better than Eggs in place of the actual eggs since we use egg beaters or better than eggs in our home?
We haven’t tried it so can’t say for sure if it will work. Let us know if you give it a try and how it works!
How about the measurement of every ingredient. Can you share?.
All of the ingredient amounts are listed in the recipe card at the end of the post. You scrolled right past it to leave your comment.
I MADE THE COCONUT VERSION. ABSOLUTELY DELICIOUS!!! MY HUSBAND LOVED IT TOO. I WILL BE MAKING THIS OFTEN. THANK YOU FOR THE RECEIPT!!
That’s great – so glad it was a hit!
Can this be made with almond or coconut flour?
Sorry, we’ve only tested it with AP flour.
Could I use a cupcake pan to make mini individuals? Or a loaf pan with 1/2 the mixture? I’m a SWF and can’t eat a whole pie alone lol
It might work in a loaf pan with half the batter, but the baking time would need to be adjusted. Let us know if you try it!
Made this pie and it was awesome. Real easy to follow recipe
We’re glad you enjoyed it!
6.29.22
Can you use almond flour instead of all purpose flour?
Sorry, we’ve only tested it with all-purpose flour.
What if you do not have a blender
You can mix it in a bowl with a whisk. Just make sure the batter is well combined.
Love the 4 ingred. Pie .. my kinda recipie .. It’s great and I have passed it on to my pals that don’t bake! PEERFECT FOR THEM!
Thanks so much for sharing it!
I use to have this pie recipe 35 yrs. ago! I lost it, bc it was easy to remember. But I forget it! Thanks. Now I need this cake recipe to record it.?
We hope you enjoy it!
Haven’t tried any recipes yet but plan to asap.
We hope you try it soon!
Thank you for adding me
My 4 ingredient chocolate cake turned out marvelous. Thank you for your inexpensive, time saving, and uncomplicated recipes.
You’re welcome! We’re glad you’re enjoying the recipes.
Delicious
I’ve always made mine with desiccated coconut and yes I use butter never tried it without but I will I will still add coconut for flavour
We hope you love it!
I will try this nice and simple custard pie recipe!
Let us know what you think!
I will be trying this custard pie sounds like it will be very delicious and easy I also don’t like making crust so crust is formed by the way you bake it and I’m all for it Hope it turns out good thank you for this recipe
You’re welcome – enjoy the recipe!
Reminds me of Buttermilk pie.
Yes it is like buttermilk pie!
Can you use self rising flour? What would happen if used?
We haven’t tried it, but since it has other ingredients in it the pie might not turn out right.
?? the simplicity & speed of making your recipes?
Thanks!
I was wary about a custard pie that didn’t require heating anything on the stove top but this turned out amazing! It’s delicious and the perfect texture, and the easiest custard “pie” I’ve ever made. I’ll definitely be making this often.
I’m so glad you liked it!
Hi,
I’m looking for the vegan version of this pie. Will it work with egg substitute as well?
Sorry I don’t know
Super easy and delicious
So glad you like it!
I plan on making this pie. I. Sure it will be great.
Enjoy!
Looks delicios
Fantastic ???.. Time saving.. simply delicious and a perfect desert at all times.
I’m glad you like it!
I will try the impossible pie… ?
We hope you love it!
I will try making the Impossible Pie with a gluten free flour.
Let us know how it works!
Have you ever tried add INS such as blueberries? Or chocolate chips?
We haven’t tried adding those, sorry!
I make a very similar dish for breakfast called a German Pancake. 6 eggs
1 cup milk
1 cup flour
1/3 cup sugar
Mix; pour in a regular pie pan with 2 Tbs melted butter.Bake 20 min at 400. You could add a tip of. Vanilla and one of salt. Delish! Top with maple syrup or fresh fruit. You won’t be disappointed.
Sounds delicious!
How much butter does the original call for? I know you said it works fine without it but I am curious.
4 tablespoons
Can almond or coconut flour be used instead of all purpose?
Sorry but we haven’t tried those.
Very interestingand easy to make
Great recipes for both young singles up to the very mature generation.
Thank you!
Can this be made with GF flour?
Sorry, but we haven’t tried GF flour.
Worked well first time. In my second effort I added finely shredded lemon peel for more interesting taste.
Thank you for sharing!
Looks delicious
Thanks! We hope you try it soon.
Could you use another extract (other than vanilla) if you wanted a slightly different flavor? Almond extract, maybe, or even a fruit flavor?
Yes that should be fine
Can I substitute splenda for the regular sugat?
Sorry, we haven’t tested the recipe with splenda.
Oh my God this pie sounds so amazing I have got to try this because I hate making crust as well I’ll let you know how it turned out plus I’ll be adding vanilla you just can’t go wrong with vanilla
We hope you love it!
More receip pls
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I blended really well, but still had small pieces of flour floating in the batter.
Is that ok?
I gave up and decided it was blended enough.
If your flour has a lot of lumps you may want to break them up first before blending.
This sounds amazing. How can I add cacao to the recipe. Or chocolate chips.
Thank you
Sorry, we haven’t tried adding those.
Made the coconut version today and was impressed how it came together. I did add vanilla and the flavor is similar to a macaroon. Curious, have you tried adding any fruit to the batter? Thanks!
We’re glad you liked the coconut version! We haven’t tried adding fruit – if you do let us know how it works for you.
Can I use other flavorings and is there another way to sweeten wito sweeten without using sugar Like maybe Maple syrup.
We have only tested the recipe with granulated sugar. As far as other flavors, you could try other extracts like almond.
This sounds so good! Do you think you could you sub the milk with coconut or almond milk?
Yes, as mentioned in the post non-dairy milk should work fine.
Can this be done with almond flour or coconut flour?
Sorry, we haven’t tried those!
Looks divine would like to try it
We hope you love it!
I would luv to try this however I cannot digest regular flour. What are your ideas regarding alternate flours?
Sorry, but we’ve only tested the recipe with AP flour.
Can’t wait to try this simple pie recipe
We hope you love it!
THIS PIE LOOKS INTERESTING BECAUSE I HAVE A FAMILY THAT LOVE PIE BUT NOT PIE CRUST. IS THERE OTHER FLAVOURS SUCH AS LEMON OR PUMPKIN
The only other version we’ve tried is coconut. There are more details about it in the recipe card notes if you want to try it!
Thank you ??????
You’re welcome!
That sounds incredible. I was wondering could you add fruit to this cake? Peaches ,apricots, or berries?
I haven’t tried adding fruit
Could this be made with Splenda?
We haven’t tried using splenda.
IMPOSSIBLE PIE, looks great but been a diabetic, 3/4 cup of sugar is a no no for me, can i use any other type of sweetener ?
Sorry, but we haven’t tried alternative sweeteners.
I love sweet’s
We do, too! Hope you try this recipe soon.
I can’t wait to try it! I was wondering, is there a sugar substitute for this pie?
Thank you for your recipes; I really enjoy your emails.
We’re glad you’re enjoying the emails! At this time, we don’t have a version of this pie with a sugar substitute.
Hi the creamy custard pie can it made with splenda or truvia not real sugar for health reasons?
Sorry I haven’t tried with splenda or truvia
Hi for the creamy custard pie would it work with s
It looks like your comment got cut off – so, if you’re asking about using splenda or other alternative sweetener, we don’t have a sub. We’ve only tested the recipe with granulated sugar.
Hi madame !
YOU ARE EXCELLENT AND ADMIRABLE…GOD BLESS YOU AND YOUR FAMILY!
THANK YOU SO MUCH FOR SHARING WHAT YOU HAVE!
Thanks so much!
Great recipe ?
Thank you!
Can you substitute buttermilk in this recipe if yes how much? I can’t wait to try it it looks wonderful
We haven’t tried buttermilk but guessing that you would need to use the same amount. Let use know if it works for you!
Do you have to use a blender to make this pie?1 I don’t have one is there another way to do it?
You can mix the batter in a bowl with a whisk but just make sure it’s combined really well.
Can you use gluten free all purpose flour instead of regular wheat flour ?
Sorry, but we haven’t tried that.
Can you use parchment paper or does it have to be greased and if so what kind of grease do you use. I am going to use almond milk, is that OK?
You can grease the pie dish with cooking spray. Also, almond milk should work fine.
I made this I love it
I’m so glad you enjoyed!
My grandson loves lemons. So I think he will like the Lemon Pie version.
LOVE THIS RECIPE
I’m so glad you love it!
I enjoy your recipes,, and thank you for sharing. I appreciate, you for sharing!! Please don’t stop ?.
We’re glad you’re enjoying the recipes!
I made the chocolate banana cake and it is more like a rich fudge. Too sweet for my taste but easy to make.