A Spicy Perspective

Impossible Pie (Easy Coconut Pie Recipe)

Impossible Coconut Pie Recipe – You won’t believe how easy it is to prepare this sweet, creamy and luscious coconut pie from scratch with NO CRUST. It’s perfect for Thanksgiving or any festive gathering!

side view of a slice of creamy coconut pie with whipped cream and caramel sauce

It’s not a party unless there is cake… And it’s not an end-of-the-year celebration without pie!

Tantalizing pies are essential for the fall and winter holidays. However, not everyone is a fan of pumpkin or pecan. (Hard to believe, but yes, it’s true.)

Thankfully there are plenty of other options that are sure to please any and all guests. This Impossible Coconut Pie Recipe is one of my favorites for prepping in a snap to serve at Thanksgiving and Christmas. It features a thick layer of creamy, sweet coconut filling that’s baked to a lovely golden brown. So it’s a great combination of bright tropical and richly comforting flavors in every bite!

No. Pie. Crust. Needed.

top side view of impossible coconut pie topped with whipped cream and caramel sauce

The Easiest Coconut Pie Recipe

I mean, really, the phrase easy as pie is a little confusing. All new (and seasoned) bakers know, making your own crust isn’t all that easy. Introducing Impossible Pie!

Like our savory Impossible Cheeseburger Pie recipe, this easy coconut dessert is entirely made with one batter. You simply puree it in the blender with Bisquick baking mix, pour it in the pie pan over shredded coconut, and bake. The batter separates and actually creates a crust and a soft, sweet coconut custard filling.

Then cool and enjoy. That’s it!

If you’ve always avoided pie from scratch, this is the easy recipe for you! Your holiday table will feel complete, and everyone around it will certainly be pleased.

side view showing bite of dessert taken out with fork on the side

Ingredients You Need

  • Sweetened coconutshredded
  • Whole milkrecommended that you do not sub
  • Sugarwhite granulated, coconut sugar, or other preferred sweetener
  • Eggsto get the perfectly rich and creamy filling
  • Bisquick baking mixor other all-in-one baking mix
  • Vanilla extract and almond extractfor deep, delightful flavor that balances out the sweetness
  • Saltjust a pinch
  • Butterunsalted
shredded coconut in a pie plate with box of bisquick baking mix in the background

How to Make No-Crust Coconut Pie

First, preheat the oven to 350°F and set out a blender and a 9-inch pie pan. Thoroughly grease (or butter) the pie pan. Then spread the coconut shreds in the pie pan in an even layer.

In the blender, combine the milk, sugar, eggs, Bisquick baking mix, vanilla extract, almond extract, and salt. Purée until the batter is smooth. Scrape the jar with a spatula if needed.

blender with bisquick baking mix and filling ingredients

Turn the blender back on. Open the vent in the lid, and as it runs, pour in the melted butter. Then turn off the blender. 

Pour the batter into the prepared pan. Make sure all the coconut shreds are covered in batter.

pouring the batter over the shredded coconut

Bake on the lowest rack for 50 minutes. Shake the pie to check if it’s done. The edges should be set but the center should be puffed and a little jiggly.

Get the Complete (Printable) Easy Impossible Coconut Pie Recipe + VIDEO Below. Enjoy!

baked golden brown pie

Pro Tip: It’s important to make sure you do not overbake this pie. If overbaked, the texture won’t be soft and luxurious, but more like a gelatin filling.

Make sure your oven temperature is accurate by hanging a new oven thermometer off the center rack and adjusting the oven temperature as needed. (Most ovens can be recalibrated… Look for a tutorial for your oven modle on Youtube!)

top view in the pan final impossible coconut pie recipe

Next, allow the pie to cool at room temperature for 15 to 20 minutes.

Then place in the refrigerator and chill until cold, usually two hours

side view dessert in the plate with slices taken out, showing creamy center

Serving Suggestions

Serve the pie cold as it is, or with whipped cream.

For a truly decadent dessert, you can also drizzle caramel sauce, chocolate sauce, and/or extra toasted coconut on top.

You really don’t want to reheat this dish, as the coconut filling will go from that glorious creamy texture into more of a solidified gelatin-like center.

final impossible easy coconut pie recipe prepared, slices of pie on plates

Frequently Asked Questions

How do I make gluten-free impossible coconut pie?

Simply substitute traditional Bisquick baking mix with their gluten-free version.

Can this recipe be made ahead?

Yes, and in fact, it’s recommended that you make it ahead! Since the pie needs to cool at room temperature and then chill in the refrigerator for a couple of hours, I typically prepare the recipe in the morning so the pie is ready to enjoy at dinner. But you can also prepare it the day before an event and keep in the fridge until ready to serve.

How long do leftovers last?

Coconut pie will stay tasty for up to 5 days. Keep it covered with a layer of plastic wrap and in the fridge.

hand with fork taking a bite of dessert

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Impossible Pie (Easy Coconut Pie Recipe)

Prep Time: 5 minutes
Cook Time: 45 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
You won't believe how "impossibly" easy it is to prepare sweet, creamy and luscious no crust coconut pie from scratch. Perfect for Thanksgiving or any festive gathering!
Servings: 8 slices

Ingredients

Instructions

  • Preheat the oven to 350°F. Set out a blender and a 9-inch pie pan. Thoroughly grease (or butter) the pie pan. Spread the coconut shreds in the pie pan in an even layer.
  • In the blender, combine the milk, sugar, eggs, Bisquick baking mix, vanilla extract, almond extract, and salt. Purée until the batter is smooth. Scrape the jar with a spatula if needed, and blend again.
  • Turn the blender back on. Open the vent in the lid and pour in the melted butter. Then turn off the blender.
  • Pour the batter into the prepared pie pan. Make sure all the coconut shreds are covered in batter.
  • Bake on the lowest rack for 50 minutes. Shake the pie to check if it’s done. The edges should be set but the center should be puffed and a little jiggly.
  • Allow the pie to cool at room temperature for 15 to 20 minutes, then place in the refrigerator and chill until cold, usually two hours.
  • Served cold as it is, or with whipped cream, caramel sauce, chocolate sauce, or extra toasted coconut.

Video

Notes

It’s important to make sure you do not overbake this pie. If overbaked, the texture won’t be soft and luxurious, but more like a gelatin filling. Make sure your oven temperature is accurate by hanging a new oven thermometer off the center rack and adjusting the oven temperature as needed. (Most ovens can be recalibrated… Look for a tutorial on your oven on Youtube!)
This recipe is great to make ahead! Since the pie needs to cool at room temperature and then chill in the refrigerator for a couple of hours, I typically prepare the recipe in the morning so the pie is ready to enjoy at dinner. But you can also prepare it the day before and keep it in the fridge until ready to serve.
Coconut pie will stay tasty for up to 5 days. Keep it covered with a layer of plastic wrap and in the fridge.

Nutrition

Serving: 1pc, Calories: 355kcal, Carbohydrates: 44g, Protein: 5g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 401mg, Potassium: 195mg, Fiber: 1g, Sugar: 39g, Vitamin A: 365IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 1mg
Course: Dessert, Holiday
Cuisine: American, Holiday
Author: Sommer Collier

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7 comments on “Impossible Pie (Easy Coconut Pie Recipe)”

  1. MMmmmmmmm!

  2. So good! If you’re a fan of coconut, this is a must-make. Make it for Thanksgiving or whenever.

  3. Ok, I had my doubts but his pie is so amazing! So delicious and so easy!

  4. this pie is amazing! I love that this is crust free, making it super easy to make and just as flavorful! 

  5. Finally; a coconut pie without all the meringue piled on top.
    Thank You
    I will be making this soon; just need to get a few ingredients first.

  6. I don’t have a blender. Could I just use my hand mixer?