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.
4.53 from 36 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: 20

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.

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Recipe Rating

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

  1. Absolutely love this pie. I just ate the last piece I made on Friday. I have make it in a double cake pan. I give some to my brother and my best friend who request it regularly. I like the fact that you can make any pie crustless by adding flour to the mix.

  2. I love this simple pie, I added peaches to the bottom of baking dish.  I used canned peaches that I let drain for a couple of hours then I laid them on paper towel and laid a paper towel on top. I also used 1 tsp. of vanilla. Baked for about 35 minutes, the pie turned out fantastic.  Thank you for sharing this recipe 

  3. Turned out delicious! Absolutely perfect so tasty. This will be made again and again especially since my husband loves custard pie..this is better than store bought. Bravo!!

  4. It tasted like dried egg pudding wrapped in sweaty sugar-bread. My family liked it, I did not. If I knew it would be like this, I would have taken the time to make an actual pie or just something else.

    Also, I found the blender was not necessary, I just mixed it like normal and it turned out looking as it should.

    • We’re glad your family liked it – if the filling was dry it might have been overbaked. Also, you mentioned that you didn’t blend the ingredients. That probably is why your pie didn’t come out correctly. Using a blender not only fully incorporates the ingredients very well but also adds air into the batter. It does more than just mixing by hand.

  5. Impossible custerd pie

  6. 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.

  7. Will this pie still work with gluten free flour?

  8. The impossible pie has been around 75 years . I had lost my recipe. Thanks and the cream cake is delicious. also

  9. 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,

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

  11. 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.

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

  13. 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.

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

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

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

  17. 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

  18. 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.

  19. 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!

  20. 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 ???.

  21. 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

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

  23. All these pies are great.

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

  25. 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.

  26. 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.

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

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

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

  30. 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.


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

  32. 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.

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

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

  35. 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.

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

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

  38. 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.

  39. 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.

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

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

  42. 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!

  43. 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 🙂

  44. Economical and tasty at the same time. Wow!

  45. Sounds very easy recipes

  46. 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!

  47. 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.


  49. Can this be made with almond or coconut flour?

  50. 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!

  51. Made this pie and it was awesome. Real easy to follow recipe

  52. 6.29.22 
    Can you use almond flour instead of all purpose flour? 

  53. What if you do not have a blender

  54. 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!

  55. 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.?

  56. Haven’t tried any recipes yet but plan to asap.

  57. Thank you for adding me

  58. My 4 ingredient chocolate cake turned out marvelous. Thank you for your inexpensive, time saving, and uncomplicated recipes.

  59. Delicious

  60. 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

  61. I will try this nice and simple custard pie recipe!

  62. 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

  63. Reminds me of Buttermilk pie.

  64. 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.

  65. ?? the simplicity & speed of making your recipes?

  66. 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.

  67. Hi,
    I’m looking for the vegan version of this pie. Will it work with egg substitute as well?

  68. Super easy and delicious

  69. I plan on making this pie. I. Sure it will be great.

  70. Looks delicios

  71. Fantastic ???.. Time saving.. simply delicious and a perfect desert at all times.

  72. I will try the impossible pie… ?

  73. I will try making the Impossible Pie with a gluten free flour.

  74. Have you ever tried add INS such as blueberries? Or chocolate chips?

  75. 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.

  76. How much butter does the original call for? I know you said it works fine without it but I am curious.

  77. Can almond or coconut flour be used instead of all purpose?

  78. Very interestingand easy to make

  79. Great recipes for both young singles up to the very mature generation.

  80. Can this be made with GF flour?

  81. Worked well first time. In my second effort I added finely shredded lemon peel for more interesting taste.

  82. Looks delicious

  83. Could you use another extract (other than vanilla) if you wanted a slightly different flavor? Almond extract, maybe, or even a fruit flavor?

  84. Can I substitute splenda for the regular sugat?

  85. 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

  86. More receip pls

  87. 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.

  88. This sounds amazing. How can I add cacao to the recipe. Or chocolate chips.

    Thank you

  89. 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.

  90. 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.

  91. This sounds so good! Do you think you could you sub the milk with coconut or almond milk?

  92. Can this be done with almond flour or coconut flour?

  93. Looks divine would like to try it

  94. I would luv to try this however I cannot digest regular flour. What are your ideas regarding alternate flours?

  95. Can’t wait to try this simple pie recipe


    • 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!

  97. Thank you ??????

  98. That sounds incredible. I was wondering could you add fruit to this cake? Peaches ,apricots, or berries?

  99. Could this be made with Splenda?

  100. 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 ?

  101. I love sweet’s 

  102. 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.

  103. Hi the creamy custard pie can it made with splenda or truvia not real sugar for health reasons?

  104. 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.

  105. Hi madame !

  106. Great recipe ?

  107. 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!

  108. 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.

  109. Can you use gluten free all purpose flour instead of regular wheat flour ?

  110. 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?

  111. I made this I love it

  112. My grandson loves lemons. So I think he will like the Lemon Pie version.


  114. I enjoy your recipes,, and thank you for sharing. I appreciate, you for sharing!! Please don’t stop ?.

  115. I made the chocolate banana cake and it is more like a rich fudge. Too sweet for my taste but easy to make.