Irresistible Coconut Pie – A Delicious Baking Adventure
Impossible coconut pie is a sweet, custardy pie filled with shredded coconut. Don’t let the name fool you – this pie is actually impossibly easy to make!

It’s Friday, and Friday calls for easy recipes, right? Nothing embodies simplicity better than an impossible coconut pie. Despite its incredibly weird name, this pie is so easy to whip up! The custard filling, richly packed with shredded coconut, is a dream for any coconut lover.

What is impossible coconut pie?
Impossible coconut pie is a unique custard pie that incorporates shredded coconut without the need for a pre-baked pie crust. Instead, as the pie bakes, the filling magically separates to form a crust-like bottom layer. You combine all the ingredients in a single bowl, and voilà – it creates layers while baking! While it doesn’t yield a traditional flaky crust, it provides a perfect base that ties the custard filling into a beautiful pie slice.
Considering that you can mix this delightful pie together in about five minutes, it’s a fantastic win in the realm of easy desserts. The result is reminiscent of a coconut cream pie and coconut macaroons combined. Delicious and straightforward, it makes for a perfect quick dessert!

Why is it called “impossible pie”?
So, why the strange name “impossible coconut pie”? This term stems from a series of old-fashioned recipes developed by Bisquick (Betty Crocker) during the 1970s when quiche was in vogue. Numerous variations of impossible pie exist, ranging from sweet versions like this one to savory ones resembling quiche Lorraine. The “impossible” aspect signifies that the crust seems to form magically as the pie bakes. Even though they were wildly popular decades ago, these delightful recipes are still cherished today.
How to make impossible coconut pie
Despite its misleading name, impossible coconut pie is indeed impossibly easy to prepare!
Ingredients you’ll need
This recipe comprises just a handful of simple ingredients:
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup homemade Bisquick mix
- 2 cups milk
- ¼ cup unsalted butter, melted and cooled
- Pinch of salt
- 2 teaspoons pure vanilla extract
- 1 ½ cups sweetened shredded or flaked coconut

This is a fantastic recipe for utilizing homemade Bisquick, although store-bought versions work fine too. Alternatively, JIFFY baking mix also fits well in this recipe. If unsweetened coconut is what you have on hand, feel free to use that; just note the pie will be less sweet—consider adding a tablespoon or two more sugar to compensate. While whole milk is ideal, 2% works as a suitable substitute.
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Making this recipe
Begin by spraying a 9-inch pie pan with nonstick cooking spray, placing it on a rimmed baking sheet to catch any potential spills while in the oven.


In a large bowl, whisk together the eggs, sugar, and Bisquick mix until well combined. Once mixed, add the milk, melted butter, salt, and vanilla. Ensure the mixture is smooth, then stir in the coconut before pouring it into the prepared pie plate.

Bake at 350°F for 45-50 minutes, or until the top is puffed evenly and a knife inserted into the center comes out clean, yet the center retains a slight jiggle. Allow the pie to cool for at least one hour before serving — don’t worry if the top falls; that’s expected! You can serve it chilled or at room temperature, however, chilling is preferable. I highly recommend garnishing with a dollop of homemade whipped cream.

Storage
As this is a custard-based recipe, it should be kept in the refrigerator. Covered properly, it will last up to three days.

Recipe FAQs
Certainly! I often use my homemade Bisquick mix, but any general baking mix — including JIFFY — will work wonderfully in this impossible coconut pie.
Yes, you can use unsweetened coconut, but keep in mind it will result in a less sweet pie. If sweetness is desired, consider adding an extra tablespoon or two of sugar!
