Impossible Coconut Pie Recipe
User Reviews
5
Impossible Coconut Pie Recipe
Description
Impossible Coconut Pie Recipe starts with spreading an even layer of sweetened shredded coconut in a greased 9-inch pie pan. A batter made in the blender combines whole milk, sugar, eggs, Bisquick or flour with baking powder, vanilla and almond extracts, and salt, blended smooth before melted butter is stirred in. The batter is poured over the coconut and baked at 350°F on the lowest rack for about 50 minutes, until the edges set but the center remains slightly jiggly, avoiding overbaking which can result in a gelatin-like texture.
The pie cools first at room temperature and then in the refrigerator to develop a soft, creamy consistency while allowing the coconut to absorb moisture. The final pie combines the chewy texture of coconut with the creamy custard, offering a delicate balance of vanilla and almond notes. It is typically served cold and pairs well with whipped cream, caramel, or chocolate sauce, highlighting the dessert's tropical and sweet flavors.
This pie can be made ahead, refrigerated for several hours or overnight before serving, and kept covered in the fridge for up to five days. Accurate oven temperature is important to maintain the intended custardy texture, and an oven thermometer is recommended to calibrate baking conditions.
Ingredients
- 2 cups coconut shredded, sweetened
- 2 cups milk whole
- 1 cup granulated sugar
- 3 large egg
- ½ cup Bisquick baking mix or ½ cup AP flour + ½ tsp baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- ¼ cup butter melted
Instructions
- Preheat the oven to 350°F. Set out a blender and a 9-inch pie pan. Thoroughly grease (or butter) the pie pan. Spread the coconut shreds in the pie pan in an even layer.
- In the blender, combine the milk, sugar, eggs, Bisquick baking mix, vanilla extract, almond extract, and salt. Purée until the batter is smooth. Scrape the jar with a spatula if needed, and blend again.
- Turn the blender back on. Open the vent in the lid and pour in the melted butter. Then turn off the blender.
- Pour the batter into the prepared pie pan. Make sure all the coconut shreds are covered in batter.
- Bake on the lowest rack for 50 minutes. Shake the pie to check if it’s done. The edges should be set but the center should be puffed and a little jiggly.
- Allow the pie to cool at room temperature for 15 to 20 minutes, then place in the refrigerator and chill until cold, usually two hours.
- Served cold as it is, or with whipped cream, caramel sauce, chocolate sauce, or extra toasted coconut.
Notes
- Avoid overbaking to preserve the soft custard texture; pie edges should be set with a slightly jiggly center.
- Check oven temperature accuracy with a thermometer to ensure proper baking.
- Prepare the pie in advance; cool at room temperature then chill in refrigerator for 2+ hours before serving.
- Store covered in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 355kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 401mg | 17% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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