Real Recipes From Real Home Cooks ®

impossible coconut pie

★★★★★ 1
a recipe by
Sarah Farrand
Saginaw, MI

This simple, surprisingly light coconut packed pie makes it's own crust as it bakes. You can make the pies ahead and refrigerate overnight, but I think they are best at warm or at room temperature, so let it sit out of the fridge to take the chill off before serving.

★★★★★ 1
serves Makes 2 - 9" pies
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For impossible coconut pie

  • 1 stick
    unsalted butter, melted
  • 1 3/4 c
  • 4
  • 1/2 c
    all purpose flour
  • 2 c
    coconut, sweetened shredded
  • 2 c
  • (to make only 1 pie, split the recipe in half, but you'll wish you made the 2nd one. i promise!)

How To Make impossible coconut pie

  • 1
    Preheat your oven to 350 degrees, and butter 2 pie plates. We use 9" plates.
  • 2
    Mix together butter, sugar, and eggs. Add the remaining ingredients, stirring to combine.
  • 3
    Divide the batter between the 2 pie plates.
  • 4
    Bake the pies in the lower 1/3 of your oven for about an hour, or until golden and just firm to the touch. Let cool before serving.
  • 5
    Slice and serve as is or with a bit of whipped cream.