Impossible Pie With Coconut Video

Why We Love Impossible Pie with Coconut

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.

Impossible Coconut Pie… The Easiest Coconut Pie Recipe

I mean, really, the phrase easy as pie is a little confusing. All new (and seasoned) bakers know that 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 into 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 Impossible 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. Pro Tip: It’s important not to overbake this pie. If it’s overbaked, the texture will be less soft and luxurious and more like a gelatin filling. Ensure 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.

Serving Suggestions

Serve this homemade coconut 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. Especially if you serve this for a Thanksgiving dessert! 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.