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!
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.
Notes
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.