Impossible coconut pie is a quick, comforting dessert that forms its own crust as it bakes—no rolling or fussing required. This recipe is pure magic in just 10 minutes of prep.
A creamy custard base, a golden coconut topping, and a hint of vanilla make this impossible coconut pie irresistible. It’s a nostalgic favorite that’s both homey and elegant.
The Star Players in This Impossible Coconut Pie
- Flaked or shredded coconut – Adds rich texture and the signature sweet, toasty flavor.
- Sugar – Sweetens the custard and balances the natural richness of the coconut.
- Bisquick – The secret ingredient that forms a light, self-making crust as it bakes.
- Butter (melted) – Brings richness and helps create the pie’s tender, golden edges.
- Milk – Forms the silky base of the custard and keeps everything moist and luscious.
- Vanilla extract – Deepens the flavor and enhances the pie’s warmth and aroma.
- Eggs (room temperature, lightly beaten) – Bind everything together for a smooth, creamy texture.
How to Make This Magic Happen
Preheat your oven to 350°F and grease a 9-inch pie dish—this beauty doesn’t need a crust.
Whisk all the ingredients together in one bowl until fully combined. No layering, no mixing tricks—just pour and go.
Set the pie plate on a baking sheet to catch any spills. Pour in the filling and slide it into the oven.
Bake for about 45 to 50 minutes until the center sets, a toothpick comes out clean, and the top turns golden and gently toasted.
Tips, Twists & Coconut Love
Let the pie cool slightly before slicing so the custard has time to set fully. If you’re a fan of toasted coconut, sprinkle a little extra on top during the last 10 minutes of baking for added crunch.
For flavor variations, try a splash of coconut extract or a handful of mini chocolate chips stirred into the batter. You can also swap whole milk for canned coconut milk if you’re craving even more tropical flavor.
If you want a citrus note, add a teaspoon of lemon or lime zest to brighten up the custard.
Leftovers? No Problem!
Store leftover impossible coconut pie tightly covered in the refrigerator for up to 4 days. It tastes just as good chilled as it does warm, making it a great make-ahead dessert.
To reheat, pop a slice in the microwave for 15 to 20 seconds to bring back that cozy, fresh-from-the-oven feel. Freezing isn’t recommended, as the custard texture may become watery once thawed.
Impossible Coconut Pie
Ingredients
- 1/2 cup Bisquick
- 1 3/4 cups milk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup butter melted
- 3/4 cup granulated sugar
- 1 cup shredded or flaked coconut
- 4 large eggs room temperature, lightly beaten
Instructions
- Adjust oven rack to the center and preheat the oven to 350°F (177°C). Lightly coat a 9-inch pie plate with nonstick spray and set aside.
- In a mixing bowl, thoroughly blend the eggs, milk, vanilla, Bisquick, sugar, butter, and coconut until the mixture is fully unified.
- Position the greased pie plate on a rimmed baking sheet for stability. Carefully pour the combined batter into the pie plate.
- Transfer to the preheated oven and bake for 45 to 50 minutes. The pie is done when the top turns golden and a toothpick inserted into the center emerges clean.
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