Best Silky Lemon Impossible Pie Recipes

LEMON IMPOSSIBLE PIE

Steps:

• Mix all ingredients in a bowl using a spoon or hand whisk.
• Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
• When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
• Serve on its own or with a blob of vanilla ice cream!

IMPOSSIBLE LEMON PIE

Steps:

• Spray a 9-inch pie plate generously with cooking spray.
• Place all ingredients in a blender.
• Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
• Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

BEST EVER IMPOSSIBLE PIE

Steps:

• Blend all the ingredients until well mixed.
• Pour into a 10" greased pie plate.
• Bake at 350°F for 1 hour or until centre feels firm.

LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10" pie plate.
• Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
• Cover and whirl on high speed for 15 seconds.
• Pour into prepared pie plate.
• Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.

SILKY LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 10 inch pie plate.
• In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
• Stir until well blended and pour mixture into pie dish.
• Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 180C/350°F Place all ingredients in a large bowl and stir until well combined.
• Pour the mixture into a lightly greased 4 cup capacity baking dish and bake for 40 minutes or until the top is golden.
• Allow to cool slightly before serving. Serve with cream.

IMPOSSIBLE LEMON PIE

Steps:

• In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
• Heat slowly, stirring constantly, until thick enough to coat a spoon.
• Remove from heat and allow to cool slightly.
• In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
• Fold in egg yolk mixture and pour into baked pie shell.
• Place pie briefly under broiler to give a golden top.
• Watch it constantly because it will brown quickly.
• Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
• Serves 6 to 8.
• NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
• I used extra large lemons for this pie.
• Impossible Pie Cookbook.