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A slice of golden Impossible Coconut Pie topped with whipped cream and a fresh mint leaf, served on a white plate.

Impossible Coconut Pie

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A sweet, custardy Impossible Coconut Pie with a delightful coconut texture, impossible to mess up!
Prep Time 5 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 279

Ingredients
  

  • 4 large eggs room temperature
  • ¾ cup granulated sugar white sugar
  • ½ cup homemade Bisquick mix or store-bought Bisquick
  • 2 cups milk whole milk recommended for creaminess
  • ¼ cup unsalted butter melted and cooled
  • Pinch of salt for balance
  • 2 teaspoons pure vanilla extract use high-quality vanilla
  • 1 ½ cups sweetened shredded coconut or flaked coconut

Method
 

  1. 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.
  2. In a large bowl, whisk together the eggs, sugar, and Bisquick mix until fully combined.
  3. Add the milk, melted butter, salt, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
  4. Fold in the shredded coconut until evenly distributed.
  5. 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.
  6. Allow the pie to cool at room temperature for at least 1 hour. The pie will deflate as it cools.
  7. Refrigerate leftovers for up to 3 days. Pie can be served chilled or at room temperature.

Nutrition

Serving: 1ServingCalories: 279kcalCarbohydrates: 29gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 105mgSodium: 154mgPotassium: 191mgFiber: 2gSugar: 24gVitamin A: 395IUVitamin C: 1mgCalcium: 105mgIron: 1mg

Notes

This impossibly easy pie is a delicious combination of sweet, creamy filling and chewy coconut, perfect for dessert any time of year!

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