Impossible Coconut Pie II

Impossible Coconut Pie II

"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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servings 282 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 114
  1. 132 Ratings

Most helpful positive review

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...

Most helpful critical review

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 red...

Most helpful
Most positive
Least positive

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...

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 spri...

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 th...

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...

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...

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.

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 yo...

YUM-OH and super easy. I made the following changes: eggnog instead of milk, 3 eggs, 1 1/2 cups of coconut. and butter instead of margerine.

Love this pie. I'm a baker of cupcakes for a living, so we have so much cake around that my man and son love pie for a change. Plus with all the baking all day, I like to try to keep things si...

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