Impossible Coconut Pie

Name: Impossible Coconut Pie
Prep time: 5 min
Cook time: 50 min
Yield: 8 serving
Ingredients: 4 large eggs; ¾ cup granulated sugar; ½ cup homemade Bisquick mix; 2 cups milk; ¼ cup unsalted butter; Pinch of salt; 2 teaspoons pure vanilla extract; 1 ½ cups sweetened shredded or flaked coconut

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4.6

471 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Servings
8
Course
Dessert

Impossible Coconut Pie

Iris Warren

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Impossible coconut pie is a sweet, custardy pie filled with shredded coconut. Don’t let the name fool you – this pie is actually impossibly easy to make!

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Ingredients

Servings

4 large eggs
¾ cup granulated sugar
½ cup homemade Bisquick mix
2 cups milk
¼ cup unsalted butter melted and cooled
Pinch of salt
2 teaspoons pure vanilla extract
1 ½ cups sweetened shredded or flaked coconut

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Instructions

Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray and set the pie plate on a rimmed baking sheet. Set aside.
In a large bowl, whisk together the eggs, sugar, and bisquick mix until well combined. Add the milk, butter, salt, and vanilla and whisk until smooth. Stir in the coconut.
Pour the mixture into the prepared pie plate. Bake for 45-50 minutes, or until the top of the pie has evenly puffed and a knife inserted into the center comes out clean, but the center still has a bit of jiggle to it.
Let the pie cool for at least 1 hour before cutting and serving – the top of the pie will be puffed when it comes out of the oven, but will fall as it cools. Refrigerate for up to 3 days. Pie can be served chilled or at room temperature.