This post may contain affiliate links. Please read our privacy policy.

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!

Slice of impossible coconut pie next to a fork on a white plate, garnished with mint and whipped cream.

It’s Friday and Friday calls for easy recipes. Right??

And nothing in the world is easier than an impossible coconut pie.

I know, the name doesn’t make you think that would be true. But trust me, it is! 

This custard pie is filled with shredded coconut and is the perfect dessert for any coconut lover.

Sliced impossible coconut pie garnished with whipped cream in a pie plate.

What is impossible coconut pie?

Impossible coconut pie is a custard pie filled with shredded coconut. Instead of starting with a pie crust like a traditional pie, such as pecan pie or pumpkin cream cheese pie, the filling separates as the pie bakes to create a bottom crust layer.

That’s right. You mix everything together in one bowl, and then it magically separates in the oven to create the layers of the pie.

Now, it’s important to know that this won’t make a flaky homemade pie crust. Instead it makes more of a base layer that helps hold the custard filling together into a slice of pie.

Considering you can mix this impossible coconut pie together in about 5 minutes, it’s a pretty big win when it comes to easy desserts.

The end result is sort of a cross between coconut cream pie and coconut macaroons. It’s delicious and simple and a great option for a quick dessert!

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Bite taken from a slice of impossible coconut pie on a white plate.

Why is it called “impossible pie”?

But wait…why is it called impossible coconut pie?

Impossible pies are an old-fashioned recipe. From what I can tell, they were invented by Bisquick (Betty Crocker) back in the 1970s when quiche was all the rage.

There are endless versions of impossible pie recipes, both sweet – like this impossible coconut pie – and savory, many of which are basically like quiche lorraine

The “impossible” part of the name is in the crust “magically” forming while the pie bakes. It’s a pie that “does the impossible.” 

Even though impossible pies were super popular in the ‘70s and ‘80s, they are still delicious and a great throwback recipe to make any time.

How to make impossible coconut pie

Don’t let the name fool you. Impossible coconut pie is actually impossibly easy to make!

Ingredients you’ll need

This recipe uses just a handful of simple ingredients. You will need:

  • 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
Ingredients for impossible coconut pie arranged on a gray countertop.

This is a great recipe for using my homemade Bisquick, but you can use store-bought instead if that’s what you have. JIFFY baking mix would also work well in this recipe.

If you only have unsweetened coconut, you can use that in place of the sweetened coconut. Just keep in mind that the pie will not be quite as sweet, so you may want to increase the sugar by a tablespoon or two. 

I recommend using whole milk in this recipe, but 2% would be fine as well. 

Pin this now to find it later

Pin It

Making this recipe

Start by spraying a 9-inch pie pan with nonstick cooking spray. Set the pan on a rimmed baking sheet – this will help just in case any of the filling spills out when transferring the pie to the oven later.

In a large bowl, whisk together the eggs, sugar, and baking mix. Once this is well combined, add the milk, melted butter, salt, and vanilla. 

When the mixture is smooth, stir in the coconut and pour the mixture into the prepared pie plate.

Bake at 350°F for 45-50 minutes. The pie is done when the top has evenly puffed, a paring knife inserted into the center comes out clean, but the center still has a bit of jiggle to it.

Let the impossible coconut pie cool for at least 1 hour before serving. As the pie cools, the puffed top of the pie will fall – don’t worry, this is normal!

This pie can be served chilled or at room temperature, although I prefer it chilled. I like to serve it with a dollop of homemade whipped cream

Overhead view of baked impossible coconut pie in a metal pie pan.

Storage 

Because this is a custard-based recipe, impossible coconut pie should be stored in the refrigerator. Keep the pie covered and it will last in the refrigerator for up to 3 days.

Two white plates, each holding a slice of impossible coconut pie and a fork.

Recipe FAQs

Can I use another baking mix other than Bisquick?

Yes! I always have my homemade Bisquick mix on hand so that’s what I like to use, but any general baking mix, such as JIFFY will work great in this impossible coconut pie.

Can I use unsweetened coconut in this recipe?

Yes. Using unsweetened coconut will result in a less-sweet pie. If that’s what you’re going for, great!

If you still want the pie to taste the same but simply don’t have sweetened coconut on hand, add a tablespoon or two of extra sugar to the recipe.

Slice of impossible coconut pie on a white plate.
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Impossible Coconut Pie

By: Jamie
4.61 from 154 ratings
Prep: 5 minutes
Cook: 50 minutes
Cooling Time: 1 hour
Servings: 8
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!

Ingredients

  • 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

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.

Video

Notes

Adapted from Betty Crocker

Nutrition

Serving: 1slice, Calories: 279kcal, Carbohydrates: 29g, Protein: 6g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 154mg, Potassium: 191mg, Fiber: 2g, Sugar: 24g, Vitamin A: 395IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Doreen says:

    5 stars
    OMG!!! Absolutely delicious & so easy. My new favorite. Impossible Coconut Pie is amazing. Thanks much ☺️

  2. Cindy says:

    5 stars
    This pie is so delicious! I make it every year for Easter.

  3. Livia Bajdaun says:

    5 stars
    Very easy to make and delicious

  4. Roger says:

    5 stars
    Great tasty, easy to prepare and everyone eats it up!!

  5. Sherry says:

    5 stars
    I want to make this