I honestly think these mini pies are something really special, they’re the kind of treat that feels rich and comforting without being heavy. The texture is so silky and creamy, and that slight magic layer thing that happens as they bake makes them even more charming. The flavor’s perfectly sweet without being over the top, and honestly, they’re a huge crowd-pleaser, especially if you serve them chilled with a little whipped ganache on top.
I also love that you can mix things up a bit, adding lemon juice and zest for that fresh twist, turning them into baby lemon impossible pies recipe with condensed milk which is a wonderful balance of tart and sweet. Whether you make them for a family gathering or just as a small weekend treat, they’re sure to bring a lot of happiness.
Baby Lemon Impossible Pies (makes about 12)
Ingredients:
- 1 can (395 g) sweetened condensed milk
- 4 large eggs (separated; or 2 if you want a lemon version)
- 100 g (½ cup) caster sugar (with a little extra for the whites)
- 100 g (⅔ cup) plain flour (or ½ cup self-raising if adding lemon)
- 125 g melted butter, cooled down
- 1 tsp vanilla extract
- ½ cup plain milk (optional; some people add more or omit)
Optional Topping (Whipped White Chocolate Ganache):
- White chocolate melts
- Thickened cream
How to Make It:
- Start by preheating your oven to 180°C (160°C with a fan). Grease or line a 12-cup muffin tray with paper cases.
- In a bowl, beat together the egg yolks and sugar until the mixture is thick and pale — this usually takes 3–4 minutes. Then add in the vanilla extract.
- Mix in the flour and melted butter until smooth. Gradually add the condensed milk and plain milk, stirring until everything is well blended.
- Meanwhile, whisk the egg whites with a bit of extra sugar until stiff peaks form. Gently fold them into your batter — it’s fine if there are a few lumps.
- Spoon the batter evenly into the muffin cups and bake for about 30 minutes until they’re set with just a slight wobble in the center. Let them cool completely in the tray.
- To make the optional ganache, melt the white chocolate with thickened cream, chill it for an hour, then whip it until silky. Pipe a small amount on top of each cooled pie.
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Tips & Variations:
- Some people keep it simple by using just condensed milk, eggs, butter, and flour — without adding plain milk.
- If you want a lemon twist, add the juice and zest of 1 lemon and use self-raising flour instead of plain. Bake for 18–22 minutes instead.
- This recipe is a bit magic — it forms a bottom crust, creamy center, and a light top, all in a single batter.
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