This Impossible Coconut Pie is soft, custardy, and loaded with sweet shredded coconut that settles into every creamy bite. I first made this pie on a rainy Sunday afternoon when I needed something comforting but didn't want to fuss with a crust, and I couldn't believe how simple it was. The batter magically forms its own golden topping while baking, and you only need one bowl and a whisk to pull it together.
If you love easy coconut desserts that taste like you spent all day in the kitchen, this one's for you. It pairs beautifully with a slice of Chocolate Layer Cake for a dessert spread, or serve it alongside Salted Caramel Cheesecake when you're hosting friends who appreciate a good homemade pie.
What Is Impossible Coconut Pie?
Impossible pie recipes became popular in the 1970s because they seemed almost too good to be true. You pour a simple batter into a pie plate, and as it bakes, the ingredients separate into layers on their own. The Bisquick mix sinks to the bottom and forms a tender crust, while the eggs and milk create a soft custard filling. The coconut floats throughout, adding texture and that classic tropical sweetness. It's called "impossible" because it does the work for you, no rolling dough or blind baking required.
This old fashioned Impossible Coconut Pie is still loved today because it's fast, forgiving, and absolutely delicious. The coconut custard pie filling is silky and not too sweet, and the homemade coconut pie flavor is rich without being heavy.
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Impossible Coconut Pie Ingredients
Here's everything you need to make this simple Impossible Coconut Pie recipe.
See Recipe Card Below This Post For Ingredient Quantities
- Eggs: Bind the custard together and give the pie its soft, custardy texture. Room temperature eggs mix more smoothly into the batter.
- Granulated sugar: Sweetens the filling without overpowering the coconut. It also helps the top caramelize slightly as it bakes.
- Bisquick mix: Creates the "impossible" crust that forms at the bottom while the pie bakes. You can use store-bought or make your own with flour, baking powder, salt, and a bit of shortening.
- Milk: Adds moisture and richness to the custard. Whole milk works best, but 2% will do in a pinch.
- Unsalted butter: Melted and cooled, it adds a buttery richness throughout the filling. Let it cool slightly so it doesn't scramble the eggs.
- Salt: Just a pinch balances the sweetness and brings out the vanilla and coconut flavors.
- Pure vanilla extract: Adds warmth and depth. Use the real stuff if you can, it makes a difference.
- Sweetened shredded coconut: The star ingredient. It floats through the custard and settles into every bite, giving you that classic coconut pie flavor. Flaked coconut works too if that's what you have.
How to Make Impossible Coconut Pie
This Bisquick impossible coconut pie comes together in under ten minutes of hands-on work.
Preheat the oven: Set your oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick cooking spray and place it on a rimmed baking sheet to catch any drips. This keeps your oven clean and makes it easier to move the pie around.
Mix the base: In a large mixing bowl, whisk together the eggs, sugar, and Bisquick mix until smooth and fully combined. The mixture should look thick and slightly pale.
Add the liquids: Pour in the milk, melted butter, salt, and vanilla extract. Whisk until everything is smooth and well blended. The batter will be thin, almost like pancake batter, and that's exactly right.
Stir in the coconut: Add the shredded coconut and stir gently until it's evenly distributed. The coconut will settle as the pie bakes, so don't worry if it looks clumpy in the bowl.
Pour into the pie plate: Transfer the batter into your prepared pie plate. It should fill the plate about two-thirds of the way. Don't overfill or it might bubble over as it bakes.
Bake until puffed and golden: Slide the pie into the oven and bake for 45 to 50 minutes. The top should puff up and turn a beautiful golden brown. A knife inserted into the center should come out clean, though the center will still jiggle a bit. That jiggle is what gives you that soft custard texture.
Cool completely: Let the pie cool for at least 1 hour on the counter. The top will deflate as it cools, and that's completely normal. The texture will set as it rests, making it easier to slice.
Chill and serve: For the best texture and flavor, refrigerate the pie for a few hours before serving. You can serve it chilled or bring it to room temperature. Either way, it's delicious.
Substitutions and Variations
No Bisquick? Make your own by mixing ½ cup all-purpose flour, ¾ teaspoon baking powder, a pinch of salt, and 1 ½ tablespoons cold butter or shortening until crumbly. You can also try this impossible coconut pie without Bisquick by using self-rising flour instead, just reduce the baking powder in the homemade mix.
Want to try it in a blender? This impossible coconut pie blender method works great. Just toss all the ingredients except the coconut into a blender, pulse until smooth, then stir in the coconut by hand and pour into the pie plate. It's even faster and saves you a bowl.
Swap the milk: If you want a richer filling, try using half-and-half or even a bit of coconut milk for extra coconut flavor. Some versions of old fashioned impossible coconut pie with condensed milk use sweetened condensed milk in place of regular milk and reduce the sugar, which creates a denser, sweeter custard.
Add a little spice: A pinch of nutmeg or a tiny bit of almond extract can add warmth and depth without changing the classic flavor too much.
Make it chocolate: Stir in ½ cup mini chocolate chips along with the coconut for a chocolate-coconut version that tastes like a candy bar in Impossible Coconut Pie form.
Equipment For Impossible Coconut Pie
You don't need anything fancy to make this Impossible Coconut Pie.
- 9-inch pie plate: A standard glass or ceramic pie plate works best. It conducts heat evenly and lets you see when the bottom is set.
- Whisk: For mixing the batter smooth. A fork can work in a pinch, but a whisk is faster and gets rid of lumps.
- Mixing bowl set: One large bowl is all you need, but having a second bowl handy for measuring makes things easier.
- Rimmed baking sheet: Catches any drips and makes it safer to move the pie in and out of the oven without spilling.
Storage Tips For Impossible Coconut Pie
Refrigerate leftovers: Store any leftover pie covered in the fridge for up to 3 days. The texture stays soft and custardy, and the flavor actually deepens a bit as it sits.
Freeze for later: You can freeze slices of this Impossible Coconut Pie for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag. Thaw in the fridge overnight before serving.
Make it ahead: This Impossible Coconut Pie is perfect for making a day in advance. It needs time to cool and set anyway, so baking it the night before a gathering takes the pressure off. Just keep it covered in the fridge until you're ready to serve.
Serving Suggestions
This Impossible Coconut Pie is wonderful on its own, but here are a few ways to make it even better.
Top with whipped cream: A dollop of lightly sweetened whipped cream adds a soft, airy contrast to the dense custard. You can also try it with a spoonful of coconut whipped cream for extra tropical flavor.
Serve with fresh berries: Sliced strawberries or a handful of raspberries add a pop of color and a bit of tartness that balances the sweetness.
Pair it with coffee or tea: This Impossible Coconut Pie is perfect for a mid-morning snack or an after-dinner treat. It's not too heavy, so it pairs beautifully with a strong cup of coffee or a mug of chai tea.
Add a drizzle: A thin drizzle of caramel sauce or chocolate ganache over each slice turns this simple pie into something that looks bakery-fancy. Try serving it alongside Blueberry Lemon Curd Tart or Pumpkin Bread for a dessert table that'll impress your guests.
Expert Tips
Let the butter cool slightly. If the melted butter is too hot, it can start to cook the eggs when you whisk them together. Let it sit for a minute or two after melting.
Don't skip the rimmed baking sheet. Even if your pie plate seems full but not overflowing, the batter can bubble up as it bakes. The sheet saves you from a messy oven.
Use room temperature eggs. They blend more smoothly into the batter and help the custard set evenly. If you forget to take them out ahead of time, place them in a bowl of warm water for five minutes.
Let it cool completely before slicing. I know it's tempting to cut into it right away, but the custard needs time to firm up. If you slice it too early, it'll be runny and hard to serve neatly.
Adjust the sweetness to your taste. If you like things less sweet, you can reduce the sugar to ⅔ cup. The coconut is already sweetened, so the pie will still taste great.
FAQ
What kind of filling is used in impossible pie?
The filling is a simple custard made from eggs, milk, sugar, and a bit of Bisquick mix. The Bisquick settles to the bottom and forms a light crust while the eggs and milk create a soft, creamy custard. The coconut floats throughout, giving every bite texture and flavor. My mom used to say it's like magic because you don't have to layer anything, it just happens on its own.
Can impossible pie be made without coconut?
Yes, you can leave out the coconut and make a plain custard pie, or you can swap it for other mix-ins like chocolate chips, chopped nuts, or even fresh berries. The pie will still work the same way, it'll just have a different flavor. Some people add a bit of lemon zest for a citrusy version.
Does impossible coconut pie need to be refrigerated?
Yes, once the pie has cooled to room temperature, it should be covered and stored in the fridge. The custard filling contains eggs and milk, so it needs to stay cold to keep it fresh and safe to eat. It'll last up to 3 days in the fridge and actually tastes better the next day after the flavors have had time to settle.
Why do they call it impossible pie?
It's called "impossible" because the pie seems to make itself. You pour in one simple batter, and as it bakes, the ingredients separate into distinct layers without any effort on your part. The Bisquick sinks and forms a crust, the custard sets in the middle, and the coconut floats throughout. It seemed impossible to home bakers in the 1970s when the recipe first became popular, and the name stuck.
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Impossible Coconut Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick spray and set it on a rimmed baking sheet.
- In a large bowl, whisk together the eggs, sugar, and Bisquick mix until fully combined.
- Add the milk, melted butter, salt, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Fold in the shredded coconut until evenly distributed.
- Pour the pie mixture into the prepared pie plate. Bake for 45-50 minutes or until the top is lightly golden and puffed. A knife inserted should come out clean, but the center should still have a slight jiggle.
- Allow the pie to cool at room temperature for at least 1 hour. The pie will deflate as it cools.
- Refrigerate leftovers for up to 3 days. Pie can be served chilled or at room temperature.
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