Impossible Coconut Pie

Name: Impossible Coconut Pie
Prep time: 5 min
Cook time: 50 min
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

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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.

What is impossible coconut pie?
How to make impossible coconut pie
Storage
Recipe FAQs
Impossible Coconut Pie Recipe

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!

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.

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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.

Eggs and bisquick mix whisked together in a white bowl.

Impossible pie batter base whisked together in a white bowl.

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.

Impossible coconut pie batter stirred together in a white bowl.

Unbaked impossible coconut pie in a metal pie plate, set on a rimmed baking sheet.

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.