Impossible Coconut Pie

I just love this homemade impossible coconut pie recipe. It has got to be one of the easiest pies to make. If you like custard, flan, coconut, and quiche, you will love this pie.

Why is it called the impossible coconut pie? Well, first of all, it is crustless, you don’t create a crust for it. During baking it separates into three layers, the bottom forming a firm crust, the middle forming a soft custard, and the top forming a crispy coconut crust. Very similar to this chocolate magic cake.

It is so simple to make at home, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make this easy homemade impossible coconut pie you need just a handful of easy to find ingredients:

• Milk – Use whole milk if you can find it.
• Eggs
• Flour – All purpose flour.
• Baking powder
• Vanilla extract
• Salt
• White granulated sugar
• Butter – Use salted or unsalted butter.
• Shredded coconut flakes – Use sweetened or unsweetened.

Tools

• Blender or large bowl with and a whisk
• 10-inch pie pan or deep 9-inch pie pan
• Spatula or spoon
• Wire rack
• Shortening or butter for the pan

How to make an Impossible Coconut Pie

Begin by preheating the oven to 350 F/176 C.

All right here goes, it doesn’t get any easier than this folks, add all the ingredients except for the coconut flakes to a blender and blend it for 10 to 15 seconds until well combined. It is really that simple.

Note: If you don’t have a blender just all them to a large bowl and whisk.

Now add in the shredded coconut flakes and stir them in with a spoon or spatula. And just like that the impossible coconut pie batter is ready to go. Super easy right?

Prepare a 10-inch pie pan or a deep 9-inch pie pan by greasing it with shortening or butter. Then pour the crustless coconut pie batter into the pan.

TIP: If you have just a standard shallow 9-inch pie pan, you will probably want to reserve 1/2 cup of the batter and bake it in a muffin pan, or mini-pie pan. Otherwise, it may overflow if you add all the batter to the main pie pan.

Bake the impossible coconut pie in the oven, middle rack position, for 45 to 55 minutes, until there is slight jiggle in the middle and if you poke it with a toothpick it comes out clean.

Once the pie has baked, place it on a wire rack to cool. The pie will probably puff up while baking, but then it will deflate a bit, which is completely normal. It should be nice and golden brown and a bit crispy on top.

Allow it to cool for at least 15 minutes if you want to serve it really warm, or wait for it to cool for 30 to 45 minutes, even an hour before serving. It is also very good cold, so feel free to place it in the fridge after it cools at room temp and serve it a few hours later.

You will notice the three layers of the coconut pie, hence the name impossible coconut pie. There will be a firmer different texture about 1/8th to 1/4th of an inch thick on the bottom. In the middle it will resemble a custard or quiche, and the top will be crispy coconut. So awesome, how it does that while baking.

Serve up a slice and enjoy!

How long does the impossible coconut pie last?

If stored, covered, in the fridge, it will last a few days. Don’t store it at room temperature, it must be stored in the fridge. You can also freeze it after it bakes and cools, for a few months.

Here are some other recipes you may like:

Three-Ingredient Strawberry Jam

Sweet Potato Pie

Three-Ingredient Homemade Chocolate

Easy Homemade Brownies

Easy Pecan Pie

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4.84 from 6 votes

Impossible Coconut Pie

This impossible coconut pie is awesome. You don't have to make a crust it forms its own while baking. If you love coconut, custard, flan, and quiche, you will love this pie!

Prep Time10 mins

Cook Time55 mins

Cooling Time45 mins

Total Time1 hr 50 mins

Course: Desserts, Pies

Cuisine: American

Keyword: crispy, crustless, eggs, soft, sweet

Servings: 10 people

Calories: 294kcal

Author: Matt Taylor

Equipment

• Blender or large bowl with and a whisk
• 10-inch pie pan or deep 9-inch pie pan
• Spatula or spoon
• Wire rack
• Shortening or butter for the pan

Ingredients

• 2 cups whole milk 474ml
• 4 large eggs
• 1/2 cup all-purpose flour 60g
• 1/2 tsp. baking powder 2g
• 1 tsp. vanilla extract 5ml
• 1/4 tsp. salt 1g
• 1 cup white granulated sugar 200g
• 1/2 cup butter unsalted or salted (113g)
• 1 cup shredded sweetened or unsweetened coconut 100g

Instructions

• Preheat the oven to 350 F/176 C.

  Put all the ingredients, except for the shredded coconut into a blender and then blend it up for 10 to 15 seconds until completely mixed.

  If you don't have a blender, you can put it all into a large bowl and whisk everything together.
• Once blended, stir in the shredded coconut flakes. And just like that, the crustless coconut pie (Impossible Coconut Pie) batter is ready to go.
• Grease a 10-inch pie pan, or a deep 9-inch pie pan with butter or shortening.

  Pour the batter in the pan, and bake it in the oven for 45 to 55 minutes, until a toothpick comes out clean when inserted in the middle, and there is a slight jiggle to it in the middle.

  The pie will probably puff up while it bakes, which is completely normal.
• Now allow the pie to cool, I usually place it on a wire cookie rack, for 30 to 45 minutes. It will sink in on itself a little bit while it cools which is normal. Once it has cooled, you can cut into it and serve it. Yummy!

Video

How to Make an Impossible Pie | Easy Crustless Coconut Pie Recipe

Notes

TIP: If you have just a standard 9-inch pie pan, you will probably want to reserve 1/2 cup of the batter and bake it in a muffin pan, or mini-pie pan. Otherwise, it is liable to overflow if you add all the batter to the main pie pan.

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.