Serving Globally from Wilmington, NC

Gluten Free Impossible Pie

Gluten Free Impossible Pie

They call it the impossible pie, but my friend, it’s so very easy, gluten free, and oh! so tasty.

gluten free impossible pie recipe from living the essential life

We’ve been travelling non-stop for five months. First it was Diamond Club, then it was time for The Real Santa. Because t’is the season, right?

One of the things I learned during Diamond Club is that travelling alone gets old in a hurry. Then, one of the things I learned about travelling with Ken is that it doesn’t get old in a hurry, but after a couple of months, it does indeed get old.

home after long travels at living the essential lifePlus, our tiny dog Lady panics at the sight of a suitcase. We always worried that our big dog, Lucy, might pass away while we were gone (she’s far outlived her life expectancy). And the cat? He’s not speaking to us. We’ve barely seen family and had zero time for friends (are you our friend? We are so very, very sorry and look forward to seeing you soon. And the beach? It’s calling my name.

So the good news is, as I sit here in jammies on Christmas morn, the travel is OVER. Sure, we’ll likely go back and forth to Greensboro once or twice a month forever; most of our essential oil leaders and team members live there. Sure, we’ll have other travel. But we’ll mostly go back to being homebodies again. Which means lots of good things … oils, bonds, Santa’s school launching, videos, blogs, and fishing.

But here I was last night, on Christmas Eve, thinking … I want something different for Christmas dessert. Living gluten free used to be a challenge at the holidays; I would feel deprived and alone as I ate my gritty rice cupcake while the rest of the family had all sorts of treats. These days, family eats gluten free willingly. I get most of my recipes from Pinterest and have a dedicated Foodie: Gluten-Free Desserts board.

NOTE: I also have boards for main dishes, breads, essential oils, decorating, and a whole lot more! Plus check out our other recipes here on the Living The Essential Life blog.

This year we’re marrying some favourites with some new main dishes – pot roast with veggies and gravy instead of ham or turkey, plus sausage balls, mash taters, and of course, Mom is bringing her famous Instant Pot Cheesecake (also gluten free). I’ll work on getting all of our recipes posted and pinned. Or hey, just come over and be an honourary family member for the day. We’ll feed you!

And now for something completely different …

This year I was wanting something different for Christmas dessert. Something really, really different … yet at the same time, something that wouldn’t shock the family (or be fruitcake).

I found it in this wonderful dish. It’s called “the impossible pie” but it’s actually ridiculously easy to make. By “Ridiculously” I mean seriously, it took longer to get everything out of the fridge than it did to actually make it. (And then there was the mishap of a dropped egg, but the Elder Dog took care of that problem quite nicely).

My inspiration came from the Love Foodies Impossible Pie recipe. I started out wanting to duplicate that recipe exactly, just use GF flour instead. But then I realized that I didn’t have any vanilla. And it’s Christmas so there should be something a little special in there. What do I have on hand? Cranberries. Cinnamon. Ideas began to sparkle and dance. And a wonder was born.

gluten free impossible pie from living the essential lifeSeriously, all you do is dump it all in the blender. Blend. Dump. Bake. Throw it in the fridge overnight. Beautiful.

Gluten Free Impossible Pie
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

This is OMG good ... easy to make ... and all-around wonderful. Made with gluten-free flour. 

Course: Dessert
Cuisine: Gluten Free
Servings: 16 squares
  • 2 cups whole milk
  • 1 cup shredded coconut
  • 3/4 cup sugar please use organic!
  • 4 large eggs
  • 1/2 cup gluten free flour blend I used Pamela's
  • 1 tsp cinnamon
  • 2 big handfuls dried cranberries (the sort you'd put on a salad)
  • 1 stick butter softened
  • 1 tsp espresso sugar or nutmeg
  1. Dump everything but the espresso sugar into the blender. Blend it until foamy and pretty well liquidy. 

  2. Dump it into a 8" cake pan or a pie plate. 

  3. Bake @ 350 for 45-50 minutes (knife will come out clean).

  4. Refrigerate overnight. Enjoy! 

Recipe Notes

Note: if you use a foil pan for this recipe, be sure to support it well with another pan underneath. This is VERY liquidy when you put it in the oven. You don't want an awful mess on your hands. 



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