5.0 from 21 votes
Impossible Coconut Pie Recipe
Easy Impossible Pie with Coconut - A sweet, creamy and luscious no-crust coconut pie from scratch. Perfect for Thanksgiving or any festive gathering!
Prep Time
5 mins
Cook Time
5 mins
Chill Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 8 slices
Calories: 355 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups shredded sweetened coconut
- 2 cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 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 melted butter
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.
Cup of Yum
Notes
- It’s important to make sure you do not overbake this pie. If overbaked, the texture won’t be soft and luxurious, but more like a gelatin filling. Make sure your oven temperature is accurate by hanging a new oven thermometer off the center rack and adjusting the oven temperature as needed. (Most ovens can be recalibrated… Look for a tutorial on your oven on Youtube!)
- This recipe is great to make ahead! Since the pie needs to cool at room temperature and then chill in the refrigerator for a couple of hours, I typically prepare the recipe in the morning so the pie is ready to enjoy at dinner. But you can also prepare it the day before and keep it in the fridge until ready to serve.
- Coconut pie will stay tasty for up to 5 days. Keep it covered with a layer of plastic wrap and in the fridge.
Nutrition Information
Serving
1pc
Calories
355kcal
(18%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
401mg
(17%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
365IU
(7%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355
% 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.