Impossible Pie

Impossible pie earned its name in the Bisquick test kitchens of the 1970s when home cooks couldn’t believe a single batter could form three distinct layers in one pan. The science is simple but ingenious: the heaviest ingredient (flour) sinks to the bottom and forms a crust, the eggs and milk set into a custard middle, and the coconut floats to the top to create a toasted-coconut macaroon-like cap.

One pan, one pour, three textures.

The blender method is what makes this recipe stick. Eggs, melted butter, sugar, flour, salt, baking powder, milk, coconut, and vanilla all go in at once and blend together for about 30 seconds.

The constant motion fully hydrates the flour without overworking the gluten, then the batter rests just long enough during the pour for the layering to begin happening before the oven even comes into play.

A full hour at 350°F (175°C) is what gives the layers time to fully separate and set. The top should be deep golden brown, the center jiggly but not liquid, and the bottom should release cleanly from the pie plate.

Pro Tips

• Use a deep 10-inch pie plate, not a 9-inch standard. The batter is thin and will overflow a smaller dish.
• Grease the pie plate generously even though the recipe doesn’t call for it. The coconut on top can stick to the rim.
• Cool completely on a wire rack before slicing. Warm impossible pie has a runny center; cool pie slices clean.
• Sweetened flaked coconut works best for that classic chewy top. Unsweetened desiccated coconut tastes drier.

Variations

• Add a teaspoon of coconut extract along with the vanilla for a more pronounced tropical flavor.
• Stir in a half cup of fresh or frozen blueberries before baking for a fruit-studded version.
• Top the cooled pie with whipped cream and toasted almonds for a more dressed-up presentation.