Impossible Coconut Pie
This easy and delicious Impossible Coconut Pie recipe has been a longtime favorite for decades! Unlike the name suggests- it is actually very easy to make.
This “crustless pie” has crisp edges of flaked coconut, a decadent custard-like filling, and forms a soft crust as it bakes. We love to serve this pie while it is still a bit warm- it is heavenly!
How to Make Impossible Coconut Pie
You are going to want to make this simple coconut pie again and again- it is just that good! You can find the full recipe at the bottom of this post. Here is a quick look at the steps!
- Combine Self Rising Flour (Not All Purpose), Salt, and White Sugar.
- Add eggs, milk, butter, and vanilla extract. Mix well and stir in the flaked coconut.
- Pour into Deep Dish 9 inch pie plate.
- Bake at 375℉ for 30-40 minutes (For me, it usually takes closer to 40 minutes). Keep an eye on the coconut pie and lightly cover with foil if it starts to become too brown on top.
Enjoy just as it is or top with a dollop of whipped cream!
Thanks so much for stopping by today! We hope that you enjoy this simple yet incredibly delicious dessert! You are sure to get rave reviews, and nobody would ever guess how easy it was to make!
If you give the recipe a try, we would love for you to leave a comment below!
Impossible Coconut Pie
Ingredients
- ½ cup Self-Rising Flour
- 1 â…“ cup Sugar
- Pinch of Salt
- 4 eggs beaten
- 2 cups Milk I use 2 percent or whole
- ¼ cup melted butter I use unsalted
- 1 teaspoon vanilla extract
- 2 ½ cups Sweetened Flaked Coconut (I use Baker's Angel Flake Coconut) (7oz)
Instructions
- Combine self rising flour, sugar, and salt.
- Next, add eggs, milk, butter, and vanilla extract. Mix well and stir in coconut.
- Pour mixture into a deep dish 9 inch pie plate.
- Bake at 375℉ for 30-40 minutes (Mine took closer to 40 minutes). *Keep an eye on the pie and lightly cover with foil if it starts to become too brown on top.
