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"Hunger is the best sauce in the world."--Cervantes

Mini Impossible Pies Recipe

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This recipe for Mini Impossible Pies is from Auger Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Basic Mix:
2 c. milk
1 c. flaked coconut
4 eggs
1 tsp. vanilla
c. flour
5 Tbs. butter, melted
c. sugar

For Orange Mini Pies:
Zest of half an orange
1 Tbs. Orange Juice

For Chocolate Mini Pies:
2 oz. Chocolate melted (I use Dark Chocolate)

Mix all the ingredients listed for the Basic Impossible Pie in a bowl using a spoon or hand whisk.
Divide the batter in to 3 bowls. In one bowl, add the grated orange zest and juice, in another bowl, add the melted chocolate. (To melt the chocolate, pop in the microwave at 30 second intervals until all melted). The 3rd bowl will stay as the plain Impossible Pie. Give the batter a mix again.
Pour into Cupcake lined baking pans. You should get around 20 - 21 cupcakes from this recipe. Bake @ 350 for 17 minutes. When done, the pies will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
*To remove the mini pies from the paper, peel away the sides first, and if you see the bottom crust is catching to the bottom of the paper, take a knife and loosen the base. (I found the base sticks to a few as I removed the pies from the paper).
Serve on their own or with a blob of vanilla ice cream!

Number Of Servings:
Number Of Servings:
20-21 mini cupcakes
Preparation Time:
Preparation Time:
Prep: 10 min. Total time: 35 min.




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