Best Amazing Impossible Coconut Pie Recipes

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IMPOSSIBLE PIE



Impossible Pie image

This Impossible Pie is as easy as it gets! Packed with coconut and rounded out with a hint of nutmeg, you'll have a hard time restraining yourself from grabbing seconds. All you need is 5 minutes to dump the ingredients into a blender and buzz!

Provided by Joanna Cismaru

Categories     Dessert     Pie

Time 1h5m

Number Of Ingredients 9

2 cups milk
1 cup unsweetened coconut (shredded)
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
8 tablespoon butter (unsalted, melted (1 stick))
3/4 cup sugar
1/8 teaspoon nutmeg (ground)
1/4 teaspoon salt

Steps:

  • Blend ingredients: Place all the ingredients in a blender. Blend well.
  • Pour in pie plate: into a greased pie plate.
  • Bake: Bake at 350°F for 45 to 60 minutes or until golden and completely set.
  • Cool: Cool the pie completely before slicing and serving.

Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 30 g, Protein 6 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 118 mg, Sodium 136 mg, Fiber 2 g, Sugar 23 g

IMPOSSIBLE COCONUT PIE II



Impossible Coconut Pie II image

This pie makes it's own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.

Provided by B Toussaint

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
6 tablespoons margarine
¾ cup white sugar
¼ teaspoon ground nutmeg

Steps:

  • Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g

IMPOSSIBLE COCONUT PIE I



Impossible Coconut Pie I image

The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.

Provided by Rosie De Coito

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 7

2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  • Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  • Bake for 40 minutes. Serve warm.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g

IMPOSSIBLE COCONUT PIE



Impossible Coconut Pie image

I love this dessert. It tastes like a coconut macaroon, and it is simple to make. Drizzle melted chocolate on top and it tastes like a "mounds" bar. This comes from Bisquick.

Provided by KelBel

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup original Bisquick baking mix
2 cups milk
1 cup flaked coconut
3/4 cup sugar
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla
4 eggs

Steps:

  • Heat oven to 350ºF.
  • Grease 9-inch pie plate.
  • Stir all ingredients until blended.
  • Pour into pie plate.
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
  • Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 283.2, Fat 14.6, SaturatedFat 8.9, Cholesterol 117, Sodium 227.5, Carbohydrate 32.4, Fiber 1.2, Sugar 23.8, Protein 6.2

AMAZING COCONUT PIE



Amazing Coconut Pie image

A favorite recipe from the 1977 "Proven Baker's Secrets to Bake Yourself Proud"--an insert from a magazine of that year. Very easy to make. Makes its own crust.

Provided by Janet Knowles

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs (3 will work if they're extra large)
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla
1 cup flaked coconut

Steps:

  • Combine all of the ingredients, except the coconut, together in a blender.
  • Cover and blend on low speed for 3 minutes.
  • Pour into a greased 9-inch pie pan.
  • Let stand about 5 minutes then sprinkle with coconut.
  • Bake at 350 degrees for 40 minutes.
  • Serve warm or cool.

AMAZING IMPOSSIBLE COCONUT PIE



AMAZING IMPOSSIBLE COCONUT PIE image

After seeing all the comments on the recent posted custard pie, people were looking for a coconut custard pie. So I went thru my many recipes and found my version of one. I used to make it many many years ago. Just made it again now.

Provided by Carol Parkhurst

Categories     Pies

Time 50m

Number Of Ingredients 8

2 c milk
4 eggs
3/4 c white sugar
1/4 c butter, [1/2 stick], softened
2 tsp vanilla extract
1/2 c bisquick mix
1 1/3 c coconut, shredded
pinch of salt

Steps:

  • 1. 1. Preheat oven to 350 degrees. Coat a 9" pie plate lightly with cooking spray. [I like to use glass, so I can keep an eye on the bottom of the pie]
  • 2. 2. In a blender, place the above ingredients in the order listed. Blend on low for 1-2 minutes.
  • 3. 3. Pour into the pie plate - NO CRUST, it will make its own.
  • 4. 4. Bake for 4o-45 minutes or until center of pie is set and golden brown.
  • 5. 5. Serve warm or cool on a rack, then refrigerate. [Either warm or cold, it's still delicious]
  • 6. Note: I now serve mine with a dollop of Cool Whip.

IMPOSSIBLE COCONUT PIE



Impossible Coconut Pie image

Look beyond the name and tackle Impossible Coconut Pie. Impossible Coconut Pie starts in the blender and impossibly forms a crust while back.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 9

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix
4 eggs
1/4 cup (1/2 stick) butter or margarine, softened
1 Tbsp. brandy
1 tsp. vanilla
2/3 cup raisins
1-1/3 cups (1/2 of 7-oz. bag) BAKER'S ANGEL FLAKE Coconut

Steps:

  • Preheat oven to 350°F. Place milk, sugar, baking mix, eggs, butter, brandy and vanilla in blender container; cover. Blend on low speed 3 minutes. (Or, shake vigorously in tightly covered 2-quart jar 30 seconds.)
  • Pour into greased 9-inch pie plate. Sprinkle with raisins and coconut.
  • Bake 40 minutes or until pie is set in center and top is golden brown. Cool on wire rack. Serve warm or at room temperature. Store leftover pie in refrigerator.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 35 g, Protein 7 g

GLUTEN-FREE IMPOSSIBLY EASY COCONUT PIE



Gluten-Free Impossibly Easy Coconut Pie image

Enjoy this impossibly easy pie made using Bisquick™ Gluten Free Pancake & Baking Mix that can be ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
1 3/4 cups milk
1/4 cup butter, melted
1 1/2 teaspoons pure vanilla extract
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Gluten Free Pancake & Baking mix

Steps:

  • Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  • In large bowl, stir together all ingredients until blended. Pour into pie plate.
  • Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 27 g, TransFat 0 g

IMPOSSIBLE COCONUT CUSTARD PIE



Impossible Coconut Custard Pie image

This coconut custard pie makes it's own crust!

Provided by Jessina Van Datta

Categories     Pies

Time 35m

Number Of Ingredients 8

1/2 c bisquick, or gluten free bisquick one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tableorspoon of oil or melted butter.
3/4 c sugar
4 eggs
2 c milk
1 c coconut, flaked
1 tsp vanilla
1 Tbsp butter, softened
MAGICALLY MAKES IT'S OWN CRUST

Steps:

  • 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
  • 2. Bake at 400 degrees for 25-30 minutes until custard sets.

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Coconut is an essential ingredient in Caribbean, Asian, and Latin American cooking. It has numerous health benefits, including reducing inflammation and aiding digestion. Coconut pie is a dessert that incorporates this delicious ingredient. There are countless variations of coconut pie, but one version that stands out is the amazing impossible coconut pie recipe.

What is an Impossible Coconut Pie?

An impossible coconut pie is a pie that is so easy to make, it seems impossible. It's a crustless pie, developed during the 1970s and 1980s as a part of the Bisquick brand recipe collection. The pie creates its crust while baking, which is why it's called impossible. It's a cross between a custard and a cake, with a dense, creamy texture that makes it hard to believe it's crustless.

What Makes the Impossible Coconut Pie Amazing?

The amazing impossible coconut pie recipe is a twist on the classic impossible coconut pie. It's amazing because it's unbelievably easy to make and uses minimal ingredients. Despite its simplicity, the pie is rich, creamy, and absolutely delicious. The addition of coconut flakes and vanilla extract enhances the flavor and adds extra depth to the pie.
The Ingredients
  • 1/2 cup Bisquick baking mix
  • 1/2 cup sugar
  • 2 cups milk
  • 1/2 cup flaked coconut
  • 4 eggs
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
The Directions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch pie dish.
  3. In a large mixing bowl, combine the Bisquick, sugar, milk, coconut flakes, eggs, butter, and vanilla. Mix well.
  4. Pour the mixture into the prepared pie dish.
  5. Bake for 45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
  6. Allow the pie to cool for 10-15 minutes before serving.

Conclusion

The amazing impossible coconut pie recipe is a delicious and easy dessert that's perfect for any occasion. It's an excellent alternative to traditional coconut pies that require a crust, and the addition of coconut flakes and vanilla extract makes it even more delicious. This recipe is great for anyone who wants to make a quick and simple dessert that's sure to impress their guests.
Coconut pie is a traditional dessert famous in America. Its creamy texture, nutty flavor, and flaky crust would make you fall in love with it instantly. It is also a versatile dessert that can be tweaked in different ways to make it more indulgent and delicious. One such variation is an impossible coconut pie, which is a twist on the classic recipe with added ingredients to make it more flavorful and irresistible.

Valuable tips for an amazing impossible coconut pie recipe

Use freshly grated coconut
One of the vital ingredients that make a coconut pie stand out is the coconut itself. It is essential to use freshly grated coconut for that authentic nutty flavor and texture. It might seem like a lot of effort, but trust us, the results are worth it. You can easily grate the coconut using a coconut grater, and it only takes a few minutes. If you are short on time or cannot find fresh coconuts, you can use store-bought coconut flakes, but they might compromise the flavor of the pie.
Get creative with the crust
The crust is one of the most crucial components of any pie, and it is no different when it comes to coconut pie. While a traditional crust made of flour, sugar, and butter works perfectly for a coconut pie, you can experiment with different types of crust to make it more exciting. Some options include a graham cracker crust, a shortbread crust, or even a chocolate crust. It all depends on your preferences and how adventurous you want to be in the kitchen.
Use sweetened condensed milk
Sweetened condensed milk is another essential ingredient that makes an impossible coconut pie irresistible. It adds a rich, creamy texture and a sweet flavor to the pie, making it a decadent treat. You can find sweetened condensed milk in any grocery store, and it is usually sold in small cans. However, it is essential to note that sweetened condensed milk is different from evaporated milk, so make sure you get the right one.
Don't skimp on the eggs
Eggs are a crucial component of an impossible coconut pie as they help to set the filling and give it a custardy texture. While some recipes call for only a few eggs, we recommend using at least four to five eggs for that perfect consistency. It is also essential to beat the eggs properly and incorporate them into the filling mixture thoroughly.
Add some spices
Spices can take a coconut pie from good to exceptional by adding depth and aromatics. Some classic spices to add to a coconut pie include cinnamon, nutmeg, and vanilla extract. You can also experiment with other spices such as cardamom, ginger, or clove to add a unique twist to your pie. Make sure to use high-quality spices and add them in the right quantity to get the perfect flavor.
Add toppings for extra indulgence
An impossible coconut pie is delicious on its own, but you can take it to the next level by adding some toppings. Whipped cream is a classic topping for any pie, and it pairs perfectly with the creamy coconut filling. You can also add toasted coconut flakes, caramel sauce, or chopped nuts for some extra flavor and texture. The toppings are entirely up to your taste buds, so don't be afraid to get creative.
Let it cool completely
Once you've baked your impossible coconut pie, it's essential to let it cool completely before cutting into it. The filling needs time to set properly, and cutting it too soon can cause it to collapse and become messy. It's best to let it cool on a wire rack for at least an hour before cutting into it. You can also refrigerate it for a few hours to make it easier to slice.
Store it properly
An impossible coconut pie can be stored in the refrigerator for up to four days. It's best to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the fridge. You can also freeze it for up to three months, but make sure to wrap it well and thaw it before serving.

Conclusion

An impossible coconut pie is a delicious twist on the classic recipe that is sure to impress your friends and family. By keeping these valuable tips in mind, you can make an amazing pie that is creamy, nutty, and flavorful. Experiment with different variations and toppings to find your perfect pie and enjoy the sweet indulgence of this classic American dessert.

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