✔ Updated · fixed amounts and bake time, step photos and a Bisquick option
Impossible coconut pie is the dessert I make when I want something that looks clever with almost no effort. One simple batter bakes into a soft crust, a custardy middle and a toasty golden coconut top.
At a glance
The one tip that matters: Let it cool for at least 30 minutes before slicing. Cut it hot and the custard middle oozes everywhere.
Why You'll Love This Pie
- No crust to make, it forms its own.
- One bowl and a whisk, with ten minutes of hands-on time.
- Three textures, soft base, custard middle and toasty top.
How the Impossible Pie Works
You pour in one thin batter, and it separates as it bakes. The flour settles into a soft, tender bottom crust, the eggs and milk set into a creamy custard and the coconut floats up and toasts into a golden top. No pastry, no rolling, no blind baking.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Room temperature everything. I set the butter, milk and eggs out together about an hour ahead. Cold milk can make melted butter seize into little lumps.
- Blender shortcut. Blend everything except the coconut for 15 seconds, then stir the coconut in by hand so it stays in flakes.
- Use a deep dish. The batter is thin and fills a standard pie plate right to the top. A deep 9- or 10-inch dish avoids spills in the oven.
- Check the jiggle. Pull it when the edges are set and the very center wobbles slightly. It firms up as it cools.
- No sweetened coconut? Use unsweetened flakes and add 2 extra tablespoons of sugar.
Impossible Coconut Pie
8
slices10
minutes50
minutes310
kcal1
minuteAn impossible coconut pie made from one simple batter: eggs, sugar, flour, baking powder, melted butter, milk, vanilla and sweetened coconut. It bakes at 350°F into a soft bottom crust, a creamy custard middle and a toasted coconut top. Serves 8.
Ingredients
4 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons unsalted butter, melted and slightly cooled
2 cups whole milk, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened flaked coconut
butter or baking spray, for the dish
Directions
- Heat the oven to 350°F (175°C) and grease a 9- or 10-inch deep-dish pie plate well.
- Whisk the eggs and sugar in a large bowl until pale and combined. Whisk in the flour, baking powder and salt until smooth.
- Whisk in the melted butter, then the milk and vanilla, to make a thin, smooth batter. Stir in the coconut.
- Pour the batter into the pie plate and spread the coconut evenly.
- Bake for 45 to 55 minutes, until the top is golden brown and a knife inserted 1 inch from the center comes out clean. The middle should have only a slight jiggle.
- Cool in the dish on a rack for at least 30 minutes before slicing. Serve warm or chilled, and refrigerate leftovers.
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More Impossible Pies and Easy Bakes
Love this trick? Try the savory Bisquick impossible quiche or the impossible cheeseburger pie. For more simple sweet bakes, see my Bisquick desserts.
Frequently Asked Questions
Why is it called impossible coconut pie?
Because you pour one thin batter into the dish and it seems impossible that it bakes into layers. The flour sinks to form a soft crust, the eggs and milk set into custard, and the coconut floats up and toasts on top.
Can I make impossible coconut pie with Bisquick?
Yes. The original 1970s-style recipe uses baking mix. Replace the flour, baking powder and salt with 1/2 cup Bisquick or a similar baking mix and follow the same steps.
Does impossible coconut pie need to be refrigerated?
Yes. It's a custard pie made with eggs and milk, so refrigerate it within 2 hours of baking. Covered, it keeps for 3 to 4 days in the fridge.
Why is my impossible pie runny in the middle?
It was probably underbaked or sliced while hot. Bake until a knife 1 inch from the center comes out clean, then let it cool for at least 30 minutes so the custard sets.
Can I make it dairy-free?
Yes. Use canned light coconut milk or another plant milk instead of whole milk, and melted coconut oil instead of butter. It gives an even stronger coconut flavor.
