Impossible Pie with Coconut
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!
It’s not a party unless there is cake… And it’s not an end-of-the-year celebration without pie!
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.
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!
If you don’t want to put a lot of effort into a delicious dessert, you have to learn how to make coconut 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 pie 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.
Ingredients For Impossible Pie with Coconut
- Sweetened flaked coconut – shredded
- Whole milk – recommended that you do not sub
- Sugar – white granulated, coconut sugar, or other preferred sweetener
- Eggs – to get the perfectly rich and creamy filling
- Bisquick baking mix – or other all-in-one baking mix
- Vanilla extract and almond extract – for deep, delightful flavor that balances out the sweetness
- Salt – just a pinch
- Butter – unsalted
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.
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 pie plate. 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.
Get the Complete (Printable) Impossible Coconut Pie Recipe + VIDEO Below. Enjoy!
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!)
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.
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.
Frequently Asked Questions
Simply substitute traditional Bisquick baking mix with their gluten-free version.
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.
Coconut pie will stay tasty for up to 5 days. Keep it covered with a layer of plastic wrap and in the fridge.
Coconut cream pie consists of a coconut custard and creamy topping, whereas coconut pie is not as creamy! This coconut pie doesn’t have a crust since we use the bisquick as the base instead!
Looking for More Marvelous Holiday Dessert Recipes?
- Chocoflan Impossible Cake
- Easy Peach Cobbler Recipe (with Bisquick!)
- Cinnamon Pie
- Blackberry Bread Pudding
- Pecan Pie Cheesecake
Impossible Pie with Coconut
- 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.