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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.
Love this impossible pie. Pinned it and will try your version as well./
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Can you bake the pie longer for much firmer middle?
Hi Gloria – Yes, it’ll firm up the more you bake it!
I couldn’t believe how easily this pie came together and how good it was! My best friend made an absolute fool out of herself over it. She couldn’t stop it eating it! It’s a winner, and I will be making it again very soon.
Ha!!! Love it! That’s what best friends are for! 🙂 ~Kelsey
I have made this pie often since the 1970’s
Always a hit!! makes a perfect spur of the moment dessert !
Hi Kelsey, will be baking this pie tomorrow, Sunday 14th July. I’m so looking forward to trying it and then making cupcakes the next time.
This was soooo good and tastes even better when it’s been refrigerated and eaten the next day. It firms up and has the texture of mochi cake (which I love). It doesn’t really taste like coconut, just more of a textural thing. If you wanted more of a coconut taste, maybe add a little coconut extract or pair with a coconut flavored ice cream when serving. I subbed 2 cups of regular milk with 1 cup full fat canned coconut milk and 1 cup full fat canned evaporated milk – I wanted it to be creamy. I also used mostly vanilla bean paste mixed with a little vanilla bean extract 🙂
I’m so happy you enjoyed this, Kelly! <3
Just made this pie. My pie sunk in n the centre. Do you havd a remedy for this. Thank you. Everyone loves it , crater and all🤣
Haha! Mine always sinks a bit in the center when it cools (I think it’s just the nature of the pie)….but I wonder if it was a bit underbaked? Im not sure! ~Kelsey
Loved this recipe!
I made the cupcake version and cooked for 20 minutes and they were perfect! Not quite brown on the top but I like them a bit more soft. I never post anything but just wanted to share because I couldn’t find a time anywhere for cupcakes for those that might be curious. Also I added about a tsp of amaretto and they are delicious!❤️ My house smells amazing
Recipe
I mix everything in the blender & pour into a buttered pie pan.
Quick & easy & delicious!
I make a pumpkin impossible pie too!
Recipe?
Think it’ll keep its shape enough to bake without a crust? Making it gf.
Hi Beth – this recipe doesn’t call for a crust. However, it does call for flour…I haven’t tested it with GF flour but I’m guessing it’ll work just fine! 🙂
Hi, can you please tell me about how many cupcakes this will make? Also, I normally lower the temperature 25° when making cupcakes or mini cupcakes, so you think this would work for this recipe? Thanks!
Hi Tammy – I’ve never tried these in cupcake form, so I can’t say for sure. Let me know how it goes!! ~Kelsey
So good. My granddaughter and I made it to take to thanksgiving dinner tomorrow. We had to make a second one because we couldn’t resist having a slice of the one we made for tomorrow’s dinner. Thanks for this really delicious pie and Happy Thanksgiving.
I went by exact directions of recipe and my pie wasn’t done after 40 min. I actually had to bake it at 5 min intervals at least 5 times. What did I do wrong?
Hi Trish – I’m not sure as I’ve never had that happen! Any chance your oven temperature is off a bit? Wish I could be more help! ~Kelsey
Love this pie .Had forgot how much we liked it .So glad I found the recipe. Will make 2 for Christmas tomorrow .Thanks
MERRY CHRISTMAS AND 🎅 🎄 HAPPY NEW YEAR.
Thank You, this is my sister’s recipe she uses and I have always loved it. First week I had the recipe I made 5 of them in 3 days. Thank You for sharing so that I was able to find your recipe..
I’m so glad you found this recipe and can easily find it over & over again! 🙂
This recipe doesn’t say how much flour to use?
Hi Carol – the recipe card states that it uses 1/2 cup flour. Hope you enjoy! ~Kelsey
This pie looks very delicious and impressive. Actually I was quite disappointed as it had absolutely no flavor. Tasted like egg custard.
Would not make again.
Hi Kay – Did you add the vanilla extract? You could also add a little coconut extract for more flavor boost if desired! ~Kelsey
yum hadn’t made in a while. thank you
Great recipe! My trick is substituting 1 cup of the 2 cups of milk for 1 cup of coconut milk to enhance the coconut flavour.
Love that idea. Yum!!!
I made this in a 7×11 pan all I had . I hope it turns out .