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.
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
- 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.
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.