How to make it

  • Preheat oven to ~350. Grease a 10" pie pan. Combine all ingredients at high speed of blender for 15 seconds or until smooth. Pour into prepared pie pan. Sprinkle with nutmeg if desired. Bake for 40-45 minutes or until knife inserted in center comes out clean. Cool completely before serving.

Reviews & Comments 5

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, love all the suggestions, --Kn0x--! I will definitely follow them when we need a little something sweet around here. Very nice.
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    " It was excellent "
    knoxcop ate it and said...
    Back to review in on this recipe. I baked this in a 10 inch Pyrex, 48 minutes on 350. It came out perfectly baked, made it's own crust (top and bottom!) but did bake up somewhat thin. I would say about 3/4 inch in height, altogether.

    The taste is decidedly "eggy," and using quite a bit of good nutmeg is a good idea to kind of "cut" that eggy taste a bit. It might be worth it to add a few teaspoons more of sugar, as this is not a very sweet custard, per se'.

    Blending the custard for about 2 minutes in the blender is important, to break the egg bonds and blend in the sugar. Be sure to PAM spray your baking dish well, also to assure an easy serve of this custard. Cool it well after baking to allow a good "set."

    All in all, I have to give this recipe a 4.5-5.0, as I will definitely make it again, it is easy to prep and we do love custards!

    --Kn0x--
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    " It was excellent "
    auntybea ate it and said...
    I love the sound of these. Impossible pies rock!
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  • krumkake 6 years ago
    I haven't made an Impossible Pie for years, and then it was always coconut custard - I will have to try your caramel version (how could THAT not be good?!?).
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  • angelgal 7 years ago
    I love my Impossible Pumpkin Pie recipe...cannot wait to try this!!!!
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