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A freshly baked impossible pie with a golden-brown top, ready to serve.

Classic Coconut Impossible Pie

This Classic Coconut Impossible Pie is a magical dessert that forms its own crust as it bakes. It's incredibly easy to make and results in a deliciously creamy coconut filling with a golden-brown top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • 2 cups full-fat milk
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 ½ cups shredded coconut

Equipment

  • 9-inch pie plate
  • large mixing bowl
  • whisk
  • wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
  2. Whisk eggs, milk, melted butter, and vanilla extract in a large mixing bowl until smooth.
  3. Gradually whisk in sugar and flour until smooth, avoiding overmixing.
  4. Gently fold the shredded coconut into the batter.
  5. Pour the batter into the prepared pie plate.
  6. Bake for 45-60 minutes until golden brown and a knife inserted near the center comes out clean.
  7. Cool completely on a wire rack before slicing and serving.

Notes

For best results, ensure eggs and milk are at room temperature. Use sweetened or unsweetened coconut based on your preference.