Impossible Coconut Pie is so easy to make – it’s seems impossible! Literally just 5 minutes of prep time is all you need to make this creamy, custardy pie. Top with whipped cream and berries for a knock out dessert any time of the year.
Why You’ll Love This Impossible Coconut Pie
Not only are we excited to share this Impossible Coconut Pie recipe with you, we have lots of helpful tips and details to make this recipe look and taste it’s best!
However, if you’re ready to dive right into making this creamy, custardy pie, scroll down to the recipe card or click the “jump to recipe” button above the first photo.
- SUPER Easy To Make: All you need is 30 seconds in a blender!
- Few Ingredients: Just a few ingredients that you likely already have in your pantry and refrigerator.
- Make Ahead Recipe: You can make this pie a day or two ahead of time to save time during a party or the holidays.
Ingredients You’ll Need
Let’s start with the ingredients you’ll need to make this coconut pie. For a complete list of ingredients and amounts, scroll to the end of the post to the recipe card.
- All Purpose Baking Mix: This is what forms the “crust” on the pie. It’s not like a traditional pie crust but the baking mix settles to the bottom of the pie and bakes to form a layer that acts like the crust.
- Milk: We use 2% or whole
- Eggs
- Butter: Melted
- Sweetened Coconut Flakes
- Vanilla Extract
- Sugar
How To Make Impossible Coconut Pie
Have you ever made a pie in your blender? If you haven’t, get ready because this is the easiest pie recipe that you’ll ever make.
- STEP 1 – Add all of the ingredients (see the recipe card below) to a blender and blend for 30 seconds until the batter is smooth.
- STEP 2 – Pour the batter into a 9″ x 2″ pie dish and bake for 45 minutes. The center of the pie will still be slightly loose, but the pie will set upon cooling. Let the pie cool completely and then garnish with whipped cream and more coconut if desired.
Does This Coconut Pie Need To Be Refrigerated?
Yes. This is a refrigerated pie, so after you’re done enjoying a slice or two, cover it with plastic wrap and store it in the refrigerator. This pie will keep for up to 4 days in the refrigerator, so don’t worry about any leftovers.
What If I Don’t Have A Blender?
No worries at all. You can still make an Impossible Coconut Pie! If you happen to have a food processor that’s large enough to hold all of the liquid, you can use that, too.
You can also use a hand mixer or just a regular whisk and your muscles. You want to get the ingredients very well blended together so if you’re using a whisk make sure that you whisk rapidly and for at least 2 minutes.
Can You Freeze Coconut Pie?
Yes. Let the pie cool down completely and then wrap and freeze. Freeze the whole pie or cut into slices and freeze for an individual serving.
Let the pie defrost in the refrigerator overnight (or for a few hours if wrapped individually) and enjoy.
How To Serve Coconut Pie
A giant dollop of whipped cream, a few berries or a simple sprig of mint. Sprinkling some more coconut on top is good for both flavor and the look of the pie as well.
Other ways to serve this pie recipe is with a scoop of ice cream on the side. If you want to get super fancy, you can buy toasted coconut for a garnish, too!
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Impossible Coconut Pie
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
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Pin RecipeImpossible Coconut Pie is so easy to make – it’s seems impossible! Literally just 5 minutes of prep time goes into making this creamy, custard-like pie. Top it with whipped cream and berries for a knock out dessert any time of the year!
Ingredients
- 4 large eggs
- 1/2 cup pancake & baking mix (like Bisquick® brand)
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup shredded sweetened coconut
- 2 cups 2% milk
Instructions
- Preheat the oven to 350 degrees.
- Add all the ingredients to a blender and blend for 30 seconds until smooth. Alternately, you can use a large bowl and a whisk, whisking for 2 minutes until smooth.
- Pour into a 9″ x 2″ pie dish and bake for 45 minutes. The center of the pie will still be slightly loose, but the pie will set upon cooling.
- Let the pie cool completely and then garnish with whipped cream and more coconut if desired.
Recipe Notes
Store: After the pie has cooled completely, cover with plastic wrap and store in the refrigerator for up to 4 days.
Freeze: After the pie has cooled completely, freeze the whole pie by wrapping in plastic wrap and then aluminum foil and placing in the freezer for up to 3 months. Alternately, you can freeze individual slices of pie by wrapping slices in plastic wrap and then storing in freezer bags. Let the pie (or pie slices) defrost in the refrigerator and then serve.
- Category: Dessert
- Method: Oven
- Cuisine: American
