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Impossible Coconut Pie is super simple custard pie that forms its own crust as it bakes. With a smooth custard filling, chewy coconut and a dollop of whipped cream on top, this easy dessert is hard to pass up!
There are SO many different names for this pie out there…. you’ll see Impossible Pie (because it’s “impossibly” easy to make!), Coconut Custard Pie, Impossibly Easy Pie, Crustless Coconut Pie, etc. However, one thing remains the same and that is how EASY this pie is to whip up!
Why I love Impossible Coconut Pie
No Pie Crust! Don’t get me wrong, I love a good pie crust. However, this pie has it’s own kind of crust that it forms while in the oven.
I love coconut!! I’m a big coconut fan and this recipe always hits the spot! Fellow coconut lovers, you’ve gotta give this a try!
It’s EASY. In the amount of time it takes your oven to preheat, you’ll have the pie waiting to go into the oven. It’s really, really easy recipe!
Magic Pie! The child in me loves seeing this pie transform from liquid in a pie plate to a pie with different layers! It’s fun to watch the magic unfold!
Old-Fashioned Pie Recipe. There’s something about the simplicity of this vintage recipe that makes me smile. One of life’s simple pleasures!
What is Impossible Pie made of?
Eggs – Use large eggs for this recipe.
Sugar
All-Purpose Flour – Many old recipes for this pie call for Bisquick rather than flour, which will work find.
Butter – I use salted butter in this as I feel like it helps balance the sweetness from the sugar and the sweetened coconut, but you could use unsalted butter instead
Vanilla Extract – You could use 1/2 teaspoon coconut extract instead if you’d like!
Salt
Milk – I like to use whole milk for more richness, but you could also use 1% or 2% cow’s milk, almond milk, coconut milk, soy milk, etc!
Shredded Coconut – You’ll want the shredded sweetened coconut for this pie (rather than unsweetened coconut or coconut flakes)
How to Make Impossible Coconut Pie
Another reason for the word “impossible” in the recipe title is because it’s nearly impossible to mess this one up!! It’s truly the easiest pie I’ve ever made!!
- Beat the eggs, add the sugar, flour, melted butter, vanilla and salt. Then add the milk and coconut.
- Pour the mixture carefully into a greased deep dish pie plate.
- Bake! As the pie bakes, it’ll create layers. The flour will sink to the bottom and create a “crust,” then there will be a custard layer in the center and then the coconut will stay on top and become a beautiful toasty, golden brown.
- This is the hardest part – let the pie cool at least an hour so it has a chance to set up!
Frequently Asked Questions
I like to serve this after it’s cooled on the counter for an hour or two to set up. Then I add a dollop of whipped cream and sprinkle coconut on top for garnish. Some fresh fruit on the side would be a beautiful addition to this simple recipe, as well!
Cover the leftover pie with plastic wrap or place leftovers in an airtight container and refrigerate.
I recommend using a deep dish pie plate. If you’re not sure if the pie plate is big enough, I’d recommend putting a baking sheet under the pie in the oven to prevent it from making a big mess in the oven!
Yes!!! Grease a muffin pan well (or use a greased silicone muffin pan) then fill each of the cups about 2/3 full. The baking time will be much shorter. Let cool before removing them from the pan.
Other Delicious Coconut Desserts
Impossible Coconut Pie
Equipment
- One 9-inch pie plate
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1/2 cup flour
- 1/4 cup butter melted
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/4 cups shredded sweetened coconut
Instructions
- Preheat oven to 350℉ and grease a 9-inch pie plate.
- Beat the eggs in a large bowl.
- Add the sugar, flour, melted butter, vanilla and salt. Whisk until combined.
- Add the milk and then the coconut.
- Stir until combined then pour into the prepared pie plate.
- Bake for 40-45 minutes or until a toothpick pressed into the center of the pie comes out clean.
- Let cool on a wire rack for at least an hour to set up.
- Serve warm with whipped topping, if desired.
I was honestly a little skeptical at first, because it was such a simple recipe. But I was delightfully surprised by the perfect layers of chewy crust, creamy custard and crispy coconut that were produced 😋. I loved this pie and will definitely make it again!
This came out just prefect. I had it for dessert on 4th of July.
Cvs am I use unsweetened coconut instead of sweetened
Should be sweetened!
I would only use at the max 3/4 cup of sugar and unsweetened coconut; decades ago my father used to make this pie for us. Loved it! All that sugar is just unhealthy and unnecessary; but thanks for posting!
Sounds DELICIOUS. I’m baking it in the morning
Hi Gayle! I hope you love it! 🙂 ~Kelsey
Can I use unsweetened coconut milk instead of milk? I’m trying to make a sugar free pie.
You can replace the dairy milk with unsweetened coconut milk, yes! ~Kelsey
Easy and unbelievable.
So glad you enjoyed it! 🙂 ~Kelsey
Sound delicious, making today. Can leftovers be frozen?
I’ve never frozen the leftover pie, but I think it should work just fine! 🙂 Let me know if you do try it! ~kelsey
Yes it was easy, but the crust was slimy, the custard chunky and the top hard . Next time I am craving a coconut cream pie, I will make it the long way
Hi Carole – I’m sorry you felt that way! This recipe is loved by SO many….must just be a preference thing! 🙂 ~Kelsey
Plain flour? Or self rising flour?
All-Purpose Flour 🙂
Impossible coconut pie, it’s an amazing pie so easy to make. My family loves this pie💟
So happy to hear, Shirley! Thank you for taking the time to leave a rating & review! ~Kelsey