Best Impossible Coconut Pie Recipes

IMPOSSIBLE COCONUT PIE I

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.

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350°F.
• Blend all ingredients in blender or food processor.
• Grease and flour a 10-inch pie plate.
• Pour mixture in pan and bake for 45 minutes or until custard is set.
• Chill well before serving.

IMPOSSIBLE COCONUT CUSTARD PIE

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.

IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE

Steps:

• Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
• Pour into greased 10" pie plate.
• Sprinkle coconut on top (optional).
• Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
• Cool completely before cutting.

IMPOSSIBLE MAGIC BLENDER COCONUT PIE

Steps:

• 1. Combine milk, sugar, biscuit mix, eggs, butter and vanilla, in a blender. Cover and blend for3 minutes on low speed.
• 2. Pre-heat oven 350 F. Butter a 10 inch pie plate, sides and all. Pour batter into the pie plate. Let set for 5-10 minutes.
• 3. Sprinkle the top gently with the coconut. Put in the heated oven ,on the middle rack. Bake for 40-45 minutes.
• 4. Picture of baked pie slice.
• 5. This Pie picture from Bakers. ALL other pictures are mine.

IMPOSSIBLE EGGNOG COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
• Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
• Bake in preheated oven until set in the middle, about 45 minutes.
• Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

LOW CARBER'S IMPOSSIBLE COCONUT CUSTARD PIE

Steps:

• 1. Preheat oven to 350 degrees F. Spray pie plate (9" is fine) with nonstick spray. Toss all ingredients into mixing bowl & beat with hand mixer, or a whisk, or toss in blender. Once all ingredients are incorporated, pour into pie plate. Bake 45 minutes, check doness by inserting knife blade in center. If it comes out clean, it is done. Remove to rack & let cool. Serve with whipped cream. At 6 slices, my guesstimate of carbs comes to about 3.
• 2. You may purchase CarbQuik from online providers, unsweetened shredded coconut can be found in most grocery stores, check the organic section; & coconut milk is found in all grocery stores, with Asian foodstuff. I have no image to show, I'm working from an iPad & have yet to learn how to get some things from there to here! We really like this recipe, have served it to company & have tripled it for covered dish suppers. Should you triple it, you may used a 9 x 13 Pyrex dish. No worries! Okay, I think I'm ready for the onslaught. Fire when ready! ;D

IMPOSSIBLE COCONUT PIE

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.

IMPOSSIBLE COCONUT PIE

Steps:

• 1. In a blender, combine all ingredients, except coconut.
• 2. Blend on low speed 3 minutes.
• 3. Pour into a greased 10 inch pie plate; let stand 5 minutes.
• 4. Sprinkle with coconut.
• 5. Bake at 350 degrees for 35-40 minutes or until knife inserted near edge comes out clean.
• 6. Cool slightly. Refrigerate leftovers.

IMPOSSIBLE COCONUT PIE

Steps:

• 1. Heat oven to 350^. Butter a 9 or 10- inch pie plate. Place all ingredients in blender container. Cover and blend on high 15 seconds. Pour in buttered pie plate. Bake until knife inserted in center comes out clean. 50-55 minutes; cool.

REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)

Steps:

• Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
• Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
• *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

COCONUT CUSTARD IMPOSSIBLE ICEBOX PIE

Steps:

• 1. Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
• 2. Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
• 3. Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
• 4. Bake pie at 350 degrees F for 35-40 minutes, until pie is set and coconut is golden brown. Cool for 30 minutes, then refrigerate until chilled before serving.
• 5. Refrigerate any leftovers. As if! =^..^=

IMPOSSIBLE COCONUT CUSTARD PIE RECIPE - (4.3/5)

Steps:

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

COCONUT CUSTARD IMPOSSIBLE PIE

Steps:

• 1. Blend ingredients in blender.
• 2. Pour into buttered pie pan.
• 3. Bake at 350 for 40 minutes until golden borwn. (Pie is done when it doesn't jiggle).

IMPOSSIBLE COCONUT PIE II

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.

AMAZING IMPOSSIBLE COCONUT PIE

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.

LEMON COCONUT IMPOSSIBLE PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs together until thick & ribbony. Then mix in melted butter & milk Beat in eggs 1 at a time, waiting until each is fully incorporated before adding next Mix in vanilla, lemon juice & zest. Gradually mix in flour until just combined Fold in coconut flakes, if using. (if not using coconut only add 4 Tblsp butter) Pour batter into greased pie pan & bake 45-50 minutes, or until center is just set but still slightly wobbly Remove pie from oven & let cool completely, then refrigerate at least 2 hours, or overnight Once chilled, slice, serve, & enjoy!

IMPOSSIBLE COCONUT PIE

Steps:

• In a blender, combine all ingredients, except coconut.
• Blend on low speed 3 minutes.
• Pour into a greased 10 inch pie plate; let stand 5 minutes.
• Sprinkle with coconut.
• Bake in 350 degree oven for 35-40 minutes or until knife inserted near edge comes out clean.
• Cool slightly. Refrigerate leftovers.

IMPOSSIBLE COCONUT PIE

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.

IMPOSSIBLE COCONUT PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Pour all ingredients in blender at one time and blend until well mixed. Pour into a 10-inch buttered pie dish. Bake for 1 hour.