IMPOSSIBLE COCONUT PIE
Impossible Coconut Pie is the vintage recipe everyone loves. It magically separates into three distinct layers while baking: a dense base, a rich custard center, and a golden toasted coconut top. You just whisk the ingredients in one bowl, pour into a pie plate, and bake. No rolling dough and no blind baking required. It is the perfect Bisquick pie for when you need a homemade dessert in minutes.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk or 2%
- ¼ cup unsalted butter melted and slightly cooled
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ½ cup baking mix Bisquick-style
- 1 ⅓ cups sweetened shredded coconut
Optional (for extra flavor)
- ¼ teaspoon almond extract
- 1 teaspoon lemon zest
For serving (optional)
- whipped topping or whipped cream
- toasted coconut
- powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate well with butter or nonstick spray.
- In a large bowl, whisk the eggs and sugar until smooth.
- Whisk in the milk, melted butter, vanilla, and salt.
- Whisk in the baking mix until mostly smooth.
- Stir in the shredded coconut (and optional almond extract or lemon zest, if using).
- Pour the batter into the greased pie plate.
- Bake for 45–55 minutes, until the edges are set and the center has a gentle jiggle. If the top browns too quickly, loosely cover with foil near the end.
- Cool on the counter for 30–45 minutes, then refrigerate for 2–4 hours for the cleanest slices.
- Slice and serve chilled, topped with whipped cream and toasted coconut if desired.
Notes
No baking mix substitute: replace the baking mix with ½ cup all-purpose flour + 1 ½ teaspoons baking powder + a pinch of salt.
Unsweetened coconut: works great. For a sweeter pie, add 2–3 tablespoons extra sugar.
Don’t overbake: custard pies set as they cool. Bake until the edges are set and the center jiggles gently.
Best texture: chill before slicing. It firms up and cuts clean.
Tried this recipe?Let us know how it was!