Here’s the classic Impossible Coconut Pie recipe — easy, old-school, and it really does make its own crust 🥥🥧
Ingredients
- ½ cup butter, melted
- 1¾ cups milk
- ¾ cup sugar
- ½ cup Bisquick (or other baking mix)
- 4 eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- Pinch of salt
- Optional: a sprinkle of nutmeg or cinnamon
Instructions
- Preheat oven to 180°C / 350°F.
Lightly grease a 9-inch pie dish. - Blend everything (except coconut) in a blender for about 30–45 seconds until smooth.
- Stir in coconut by hand.
- Pour into pie dish.
- Bake for 45–50 minutes, until the center is set and the top is lightly golden.
- Cool before slicing — it firms up as it cools.
What makes it “Impossible”?
- The baking mix sinks to the bottom while baking, forming a soft crust
- The middle stays custardy
- The coconut floats to the top for a lightly toasted layer
Tips & Variations
- Serve warm or chilled
- Add ½ cup chocolate chips for a twist
- Use unsweetened coconut if you prefer less sweetness
- Works with lactose-free milk too
If you want, I can help you make it gluten-free, dairy-free, or in slice form instead of a pie 😊
