What Makes These Pies “Impossible”?
The term “impossible pie” comes from the way these pies bake. You start with a simple liquid batter, and as it cooks, it separates into layers: a light, airy custard sits on top, and a soft cake-like base forms underneath. This natural magic happens thanks to the ingredients themselves — no special techniques required.
Ingredients You’ll Need
For about 6 mini pies, you will need:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or cooking spray for greasing the mini pie tins
Optional toppings: whipped cream, lemon zest, or powdered sugar.
Step-by-Step Method
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Prepare a mini muffin tin or small tart pans by greasing them lightly with butter or cooking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together evaporated milk, sweetened condensed milk, eggs, lemon juice, lemon zest, vanilla extract, and salt until smooth. Make sure the eggs are fully incorporated so your pies set evenly.
Step 3: Pour into Pans
Carefully pour the mixture into the prepared mini pie tins. Fill each about 3/4 full — these pies will rise slightly during baking.
Step 4: Bake in a Water Bath (Optional but Recommended)
To prevent cracking and ensure even cooking, place the mini pie tins in a larger baking dish. Pour hot water into the outer dish until it reaches about halfway up the sides of the pie tins. This gentle water bath helps the pies achieve a silky, custard-like texture.
Step 5: Bake
Place the entire setup in the preheated oven and bake for 25–30 minutes, or until the tops are lightly golden and a knife inserted in the center comes out clean.
Step 6: Cool and Chill
Remove the pies from the water bath carefully. Let them cool to room temperature, then transfer to the refrigerator to chill for at least 1–2 hours. Chilling helps the custard set and enhances the tangy lemon flavor.
Step 7: Serve
Once chilled, run a knife around the edges to loosen the pies, then gently lift them out of the tins. Top with whipped cream, a sprinkle of lemon zest, or a dusting of powdered sugar for a perfect presentation.
Tips for Perfect Baby Lemon Impossible Pies
- Fresh lemon juice makes a big difference in flavor. Bottled lemon juice works, but fresh is brighter.
- Avoid overbaking — the pies should jiggle slightly in the center when removed from the oven; they’ll firm up as they chill.
- Mini tins are ideal because the pies bake faster and create a fun individual serving.
Why You’ll Love These Pies
These Baby Lemon Impossible Pies are sweet yet tangy, creamy yet airy, and incredibly simple to make. No fussing with crusts or complicated layers — just a few ingredients and some oven magic. They’re perfect for summer gatherings, potlucks, or whenever you need a little citrusy pick-me-up.
With their delicate lemon flavor and impossibly smooth texture, these mini pies are guaranteed to disappear fast. Give them a try — you might just find yourself making them again and again!
If you want, I can also create a shortcuts version for 10 minutes prep with a microwave-friendly trick so you can make these even faster without losing the creamy texture.
Do you want me to make that version too?
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