Impossible Coconut Pie
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Servings
8
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Course
Dessert
Impossible Coconut Pie
Description
Impossible Coconut Pie starts with a mixture of whole eggs, granulated sugar, Bisquick mix for structure, milk, melted butter, vanilla extract, and sweetened shredded coconut. After whisking these components together, the batter is poured into a greased pie plate and baked until puffed on top and set through the center. The surface will deflate slightly as it cools, typical for this style of custard pie.
The pie develops a custardy interior enriched with the shredded coconut's texture and flavor, while the Bisquick helps create a slightly cakey consistency binding the filling. Baking on a rimmed sheet prevents spills and makes handling easier. The gentle baking temperature ensures even cooking to a moist and tender finish without overbaking.
This pie can be served chilled or at room temperature and pairs well with simple accompaniments like fresh fruit or whipped cream. It holds in the refrigerator for several days, making it convenient as a make-ahead dessert. The coconut flavor distinguishes it from plain custard pies, offering a pleasant chew alongside the creamy custard.
The recipe is adapted from Betty Crocker, providing a straightforward method for a classic coconut-tinted egg pie using pantry staples and minimal fuss.
Ingredients
- 4 egg large
- ¾ cup granulated sugar
- ½ cup Bisquick Mix homemade
- 2 cups milk
- ¼ cup butter melted and cooled, unsalted
- Pinch salt
- 2 teaspoons vanilla extract pure
- 1 ½ cups sweetened shredded coconut or flaked coconut
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.
Notes
- Use a rimmed baking sheet under the pie plate to catch any bubbling over during baking.
- Allow the pie to cool completely to set before slicing.
- Pie can be served chilled or at room temperature, refrigerated up to 3 days.
- Sweetened shredded coconut contributes both flavor and texture to the custard filling.
User Reviews
Overall Rating
4.6
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