Go Back
Easy Coconut Pie Recipe for a Creamy, Golden Dessert

Easy Coconut Pie

A creamy, golden impossible coconut pie made with eggs, milk, sweetened coconut, butter, and baking mix. The batter separates as it bakes to create a tender custard filling and its own delicate crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose baking mix, such as Bisquick
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 pinch salt
For Serving
  • As desired powdered sugar or whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9- or 10-inch pie plate. Melt the butter and let it cool slightly so it is warm but not hot.
  2. Whisk or blend the eggs, whole milk, sugar, baking mix, melted butter, vanilla, and optional salt until the batter is smooth. Stir in the shredded coconut immediately before pouring.
  3. Pour the coconut batter into the prepared pie plate and carefully transfer it to the oven. Bake for 50 to 55 minutes, until the top is golden and the center is set.
  4. Test the pie with a knife inserted near the center; it should come out mostly clean. Cool the pie on a rack for at least 1 hour before slicing so the custard can thicken.
  5. Serve plain, chilled, or at room temperature with powdered sugar or whipped cream. Store leftovers covered in the refrigerator.

Notes

Let melted butter cool slightly before combining it with the eggs. Do not slice the pie while hot. A 9-inch pie plate makes a deeper pie and may need a few extra minutes in the oven.