Go Back

Impossible Coconut Pie

Self-crusting impossible coconut pie with a creamy custard center, golden caramelized top, and toasted coconut flavor. One bowl, simple ingredients, and no separate crust required.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup melted butter cooled slightly
  • 1½ cups sweetened shredded coconut
  • Pinch of salt

Equipment

  • 9-inch pie dish, mixing bowl, whisk

Method
 

  1. Preheat oven to 350°F. Generously butter a 9-inch pie dish.
  2. Whisk eggs until smooth. Add sugar, flour, and salt; whisk until lump-free.
  3. Stir in milk, melted butter, and vanilla until silky. Fold in shredded coconut.
  4. Pour into the prepared pie dish.
  5. Bake 50–60 minutes until the top is deeply golden and the center is just set with a slight jiggle.
  6. Cool at least 20 minutes before slicing. Serve warm or chille

Notes

Butter the dish well. Cool the melted butter slightly before adding. The center should jiggle slightly when done—it firms as it cools. Excellent warm or cold. Best made ahead for cleanest slices. Store covered in the refrigerator. Optional whipped cream or powdered sugar for serving.