Impossible Coconut Pie II Recipe -
Impossible Coconut Pie II Recipe

Impossible Coconut Pie II

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings


  1. 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.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2005

I read all reviews before I decided to make this. It was simple, quick (you just stick everything in a blender), and really good. I added 14 oz. of coconut as that's what my frozen bag was and I read how people were adding more and figured why not, and 3 jumbo eggs. I baked it an hour. My husband liked it warm and it's good warm/cold, but if you want the firmer texture you need to leave it in the fridge. The only reason I can think of for any negative review of this recipe is people making the wrong recipe. If you want to invest a mere several minutes prep time, you should make this - it's excellent for what it is! - but if you want minimal work yet are expecting the outcome of a gourmet coconut pie you'd find in a restaurant.. it's common sense. I noticed one reviewer said it "doesn't make its own crust." Again - if you are expecting to open the oven door and suddenly see a dough crust magically formed around the pie, you shouldn't be making this recipe. But if you're cool with a "crust" (a.k.a. firm, golden texture all around the pie that makes it totally non-stick and easy to lift out - I used a clear glass pie dish so I could see what the outside was doing, and when I ate it the edges were chewy) then this recipe is for you. The only thing I would add next time is a little salt, I think it will accent the flavor. Hope this is helpful to someone. :)

Most Helpful Critical Review
Apr 14, 2011

Definetley reduce the amount of eggs. It tasted too egg-y, like a coconut omlet, and like other posters said, the "crust" tasted rubbery. I don't know if I would make it again, but I would reduce the amount of eggs, increase the coconut, and use a shortbread crust.

Aug 12, 2008

I was craving coconut pie and had all the ingredients but did want to go through the time of making the crust. This hit the spot! I also made some suggested changes using more coconut and sprinkling some on top before baking, using 3 eggs instead of 4 and using coconut extract instead of vanilla. I also used butter instead of margarine. It was scrumptious warm while the top was crunchy and toasty!

Oct 10, 2006

I've been making a recipe similar to this one from an Amish cookbook for about 30 yrs. I was happy to find it here since it is our favorite coconut pie recipe and that page has fallen out of the cookbook. Much better than the ones with baking mix. We prefer it without the nutmeg and I always sneak in an extra half cup of coconut.

Mar 18, 2004

I've been baking this pie for 35 years. It IS wonderful. I noticed serveral folks commented that it took longer than 45 minutes to bake. My recipe says to bake the pie for 60 minutes at 350, not 45.

May 28, 2005

I added an extra half cup of coconut... not intentionally, my fault for measuring over the bowl. It came out so YUM! I had it warm, and I can't wait to try it cold! Oh, and I DID bake it for one hour. (The sides rose first, then the center, it needed the extra time)

Apr 07, 2009

How easy and yummy is this! Just finished baking and tasting this pie. Mmm,mmm. Followed this recipe to a T and would not change a thing, turned out perfect. Will use from now on, thanks.

Jan 06, 2009

This pie is about the easiest thing you'll ever make. Great for potluck when you are out of time. Don't expect a crispy crust, its a soft "crust" that i personally like, just so you know what you are getting. Comes out of the pan easy- a plus


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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