My impossible pie recipe, also known as impossible coconut pie, is made with simple ingredients and is definitely the easiest pie I’ve ever made. Creamy, rich, and delicious, my coconut pie is guaranteed to become a family favorite.
The original recipe for Impossible pie, created in the early 1970s, used Bisquick baking mix. The flavors varied from sweet to savory.
For home bakers, not having to make a pie crust meant no fussing with pastry dough, rolling pins, blind baking, or crimping, making this easy-to-make pie a favorite in homes across the United States. And the best part was you didn’t have to worry about doughy, soggy bottoms, or burnt edges.
Impossible pie couldn’t be easier to make, and some bakers referred to it as “Magic Pie.” I promise after your first time making this creamy coconut custard pie, you’ll believe in magic!
The layers separate into distinct layers. A pie crust layer, a custard layer, and a crispy coconut layer on top.
If you enjoyed this recipe, make sure to check out my Old Fashioned Egg Custard Pie and Chocolate Chess Pie Recipes.
Ingredients to make Impossible Pie
Let’s start by gathering the ingredients we need to make my Impossible Pie recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use coconut?
If you’re not a fan of coconut, you can leave the coconut flakes out of my easy recipe, making a creamy egg custard pie.
You can also make a lemon impossible pie, with or without coconut, by adding the juice of one-half lemon to the mixture. If you make the lemon version, leave out the cinnamon.
How to make Impossible Pie
- Preheat the oven to 350℉
- Grease a 9-inch pie plate. Set aside until needed.
- Add the softened unsalted butter, all-purpose flour, granulated sugar, eggs, whole milk, shredded coconut, vanilla extract, and cinnamon to a large bowl.
- Mix the ingredients until well blended.
- Pour the mixture into the prepared pie dish.
- Place the pie pan on the center rack of the preheated oven and bake for 50-60 minutes, until the pie is golden brown and the center of the pie is almost completely set.
Place the pie on a wire rack to cool to room temperature. Then refrigerate the pie for 2 – 4 hours to firm up before serving.
Serve my impossible pie with homemade whipped cream, and watch the smiles around your dinner table!
Store any leftover impossible pie, refrigerated, in an airtight container for 3-4 days. You can also freeze it tightly wrapped for up to 2 months.
Recipe FAQ’s
Impossible Pie is an easy-to-make dessert that forms its own crust as it bakes. It typically contains milk, sugar, eggs, flour, butter, coconut, and vanilla extract.
The pie makes its own crust due to the flour settling to the bottom of the pie during baking. It creates a crust-like layer on the bottom, while the coconut rises to the top, forming a crispy topping, allowing the middle layer to remain soft and custard-like.
There are many variations of this easy-to-make dessert, including chocolate, lemon, pumpkin, and even savory versions like ham and cheese. The basic batter can be adapted with different mix-ins and flavorings.
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Impossible Pie
Equipment
- 9 inch Pie pan
Ingredients
- 4 large eggs
- ½ cup unsalted butter softened
- ½ cup all-purpose flour
- 2 cups whole milk
- ¾ cup granulated sugar
- 1 cup sweetened shredded coconut
- 2 teaspoon vanilla extract
- ¼ teaspoon cinnamon optional
Instructions
- Preheat the oven to 350℉
- Grease a 9 inch pie dish. Set aside until needed.
- Add all of the ingredients to a large bowl.
- Mix the ingredients together until well blended.
- Pour the batter into the prepared pie dish.
- PLace the pie pan on the center rack of the preheated oven and bake for 50-60 minutes, until the pie is golden brown and center of the pie is almost completely set.
- Place the pie on a wire rack to cool to room temperature. Then refrigerate the pie for 2 – 4 hours to firm up before serving.
- Serve the impossible pie with homemade whipped cream.
Emily Galloway
I can’t wait to make this pie. I just finished chemotherapy and I have been craving coconut cream pie. This looks pretty easy so when I get more strength, I’m giving it a whirl. Thank you for the recipe!
Chef Dennis Littley
You’re welcome and please let me know how it came out when you do make it.
Annie
Could this be made into a chocolate custard pie? If so, what amount of cocoa, powdered or melted?
Chef Dennis Littley
I’ve never made a chocolate version, but it should be easy enough to do. I would add 1/4 cup of cocoa to the mixture, I think that should be enough.
Annie
Thanks, I will give it a go.