Homemade Impossible Coconut Pie is rich, flavorful, and about as simple as an indulgent dessert can get. It’s exceptionally custardy, packed with coconut and a hint of nutmeg. We love how easy it is to make!
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Why Impossible Coconut Pie Works
I never miss an opportunity to make my favorite boxed dessert mixes from scratch.
This one was originally a Bisquick recipe, but I wanted more control over the texture, sweetness, and flavor of the pie.
The truth is that it’s no more difficult to make from scratch, and the results are better.
Here are a few reasons I think you’ll love it.
- Low, low effort. It’s only 10 minutes of hands-on effort, and your oven will do the rest. This pie tastes so good that it feels like you spent hours in the kitchen making it.
- One-bowl. This was a big selling point for me. We all love a no-cleanup recipe. All you have to do is, put all the ingredients in a bowl and mix them with a spatula or whisk. No need to pull out your mixers. A spatula will do the trick.
- From scratch. Yes, you get “from scratch” bragging rights with this recipe, even though it won’t impact the degree of difficulty to make ti.
- Flour – All-purpose flour works best for this recipe. But if you want a cakey texture, use cake flour instead.
- Milk – Use whole milk, as it has enough fat to keep the batter moist while baking.
- Sweetened Shredded Coconut – If you can’t find “sweetened” coconut, soak plain shredded coconut in hot water, strain it, and mix it with a tablespoon of sugar.
- Eggs – Use room-temperature eggs. They give the pie its custard flavor.
- Vanilla Extract – Use pure vanilla extract, not imitation if possible. It will elevate all the flavors. You can also make my vanilla extract recipe at home.
- Unsalted Butter – Reach for unsalted butter to control the salt in the recipe. Butter is essential to give the pie its rich and dense texture.
- Nutmeg – The perfect warming spice. Swap it out for cinnamon if desired.
- Whipped Cream – To use as a topping for the pie, if desired. Our homemade whipped cream is the perfect topping.
Mix the batter. Add all the ingredients to a bowl except for the whipped cream. Mix until combined. Then pour it into a prepped pie plate.
Bake and set it. Bake at 350°F for 40-45 minutes or until golden brown. Allow it to cool and set at room temperature for about an hour. Serve with whipped cream.
Tips and Tricks
- Use room temperature ingredients. Room-temperature ingredients come together quickly and make a smoother batter. If possible, let your ingredients sit on the counter for a few minutes to come up to the same temperature.
- Add some fresh berries. Along with whipped cream, add a few fresh berries while serving. They add a burst of freshness and complement the sweetness and richness of the pie.
- Use buttermilk to reduce richness. To make the pie less rich, substitute the whole milk with buttermilk. It makes the pie lighter and slightly less sweet. Our buttermilk substitute will work perfect.
- Keep the pie plate on a cookie sheet. Place the pie plate on a baking sheet before pouring the batter to avoid spilling and making a mess while placing the plate in the oven.
Store the pie covered with plastic wrap or in an air-tight container in the refrigerator for up to 3 days.
Freeze the baked and cooled pie by wrapping it in plastic wrap, then foil, for up to 2 months. Thaw it in the refrigerator overnight before serving.
If you don’t have a glass or ceramic pie plate, you can always buy single-use aluminum pie plates at any supermarket. Or you can use a springform tin instead. Make sure you grease the tin before pouring the batter to make it easy to cut and serve later.
The batter ingredients are easy to find and quick to mix together. But if you want, you can replace the all-purpose flour and baking powder with ½ cup of Bisquick Original Pancake and Baking Mix.
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- Christmas Crack
- Salted Caramel Brownies
- Chocolate Covered Oreos
- Cake Mix Cookies
Impossible Coconut Pie
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ¾ cup whole milk
- 1 cup shredded sweetened coconut
- 4 large eggs
- 2 teaspoons vanilla extract
- 6 Tablespoons unsalted butter melted
- ¾ cup granulated sugar
- ⅛ teaspoon nutmeg for garnish
- whipped cream for garnish
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with baking spray. Place on a cookie sheet. Set aside.
- In a mixing bowl, combine flour, baking powder, salt, milk, coconut, eggs, vanilla, butter, and sugar. Blend with a spatula or whisk until combined.
- Pour into pie plate and place in oven (with cookie sheet underneath, to prevent spilling).
- Bake for 45-50 minutes until golden brown. The center may still seem jiggly. Remove from oven and sprinkle with nutmeg, if desired. Allow to set at room temperature for one hour.
- Serve with whipped cream, if desired.
- Store pie, covered with plastic wrap, in refrigerator for up to 3 days.
- Freeze baked and cooled pie by wrapping in plastic wrap, then foil, for up to 2 months. Thaw in refrigerate overnight before serving.
- Originally created by Betty crocker using Bisquick. We changed it up to make it from scratch instead of using the baking mix.
- See blog post for more recipe tips and tricks.