Impossible Coconut Pie

by In The Kitchen With Matt

9.4K12739

Intro: Impossible Coconut Pie

In this Instructable, I will show you how to make an impossible pie. This easy homemade crustless coconut pie recipe is so awesome. It is called an impossible pie because the pie batter forms three distinct layers, it makes its own bottom crust then a custard in the middle, and a coconut crispy crust on top. This pie is also known as a coconut custard pie, crustless coconut custard pie, and a few other names. Impossible pie or Impossible Coconut pie are the most common names for it. It is pretty cool! I love how simple it is to make, if I can do it, you can do it. Let's get baking!

Don't forget to follow me and check out my other Instructables. :)

Follow the easy steps below or watch the video tutorial or do both.

STEP 1: Ingredients and Tools

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)

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

STEP 2: Blend It Up!

Preheat the oven to 350 F/176 C.

Ok, so this couldn't be any easier. Just throw 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 throw it all into a large bowl and whisk everything together.

STEP 3: Coconut Time

Once blended, stir in the shredded coconut flakes. And just like that, the crustless coconut pie (Impossible Coconut Pie) batter is ready to go.

STEP 4: Bake That Pie

Grease a 10-inch pie pan, or a deep 9-inch pie pan with butter or shortening.

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.

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.

STEP 5: Cool and Serve

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.

You will notice three different layers on the pie. A bottom layer, which is firm, then a middle layer which is the custard, and then a crispy coconut crust top layer, awesome!

Once it has cooled, you can cut into it and serve it. Yummy!

You can print the recipe here if you want.

STEP 6: Video Tutorial

Now watch those steps in action with this video tutorial. :)

25 Comments

Rainimator 2 years ago

Matt makes the Impossible, Possible. lol

jordan.newman 3 years ago

I made this and it turned out nicely. Not overly sweet, which I liked. I only had a 9-inch pan so I poured the extra batter into 4 and a half wells of a muffin pan. The mini-pies in the muffin pan ended up kind of like popovers/Yorkshire puddings in consistency.

911girl 3 years ago

That looks amazing! Do you think you could get the same results with stevia instead of sugar?

In The Kitchen With Matt 3 years ago

Thank you!! You know, I am not sure, I think so. But it is such a cheap and quick pie to put together, definitely worth experimenting. The impossible pie has been around for so many years, I am guessing people have switched out the sugar.

In The Kitchen With Matt 3 years ago

Pie crusts aren't normally used with this, that is the beauty and simplicity of it. But I guess you could if you wanted to. I haven't tried it. I don't see why not though. It would wind up being closer to like a sweet quiche. Just remember the pie crust will take up space in the pie pan, so don't over fill the pie with the batter. You can put the extra batter in greased muffin pans, small pie pans, or even small greased bread loaf pans.

monte710 3 years ago

Hdello,
Looks GREAT!
I just wish that the recipe could be printed out on less than 5 pages. That's too many to handle while mixing and cooking.
Maybe leave out the photos and some of the comments.
In other words just the ingrediants and instructions.
Thnak you,

meztista 3 years ago


Impossible Coconut Pie without picts

raddevus 3 years ago

Looks really tasty. Would you happen to know what would happen if I made the recipe but substituted almond milk for the dairy milk? (I'm non-dairy) Maybe it wouldn't set and would just be soup.
Thanks

In The Kitchen With Matt 3 years ago

Hey there!! I believe it will work the same with almond milk. I haven't tried it specifically but variations of this recipe have been around for decades. I am pretty sure others have tried it with almond milk and were successful.

chiefdruid 3 years ago

I grew up eating this. Mom used to make them. Absolutely delicious. :)

tccat055 3 years ago

Really love this pie, been making it for the past 30 years. First published in 1943 as Impossible Pie. Got this from my Mother-In-Law back in 1995. Also tastes great if you add 1 TBSP cocoa to make a milk chocolate coconut pie.

In The Kitchen With Matt 3 years ago

Yes, it has been around for a long time, with lots of variations. And who doesn't like chocolate! :)

Dellazene 3 years ago

Do the instructions for baking change if you use a glass pie pan?

In The Kitchen With Matt 3 years ago

Hello!! Usually, with glass baking pans, you should reduce the heat by about 25 F. And check it 15 minutes sooner. But I have not specifically tried this recipe in a glass pie pan. That is a just a general rule with using glassware for baking. :)

loudecapril00 3 years ago

i think that Coconut pie sounds good but have you tryed Coconut & chocolote? it is so good
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