Impossible Coconut Pie I Recipe -
Impossible Coconut Pie I Recipe

Impossible Coconut Pie I

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"The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  2. Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  3. Bake for 40 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2007

I chose this recipe because one reviewer had said it was very "custardy"...we LOVE custard!! We LOVED this recipe...I can't wait to make it again...and again. I screwed it up and added the coconut to the I also added more coconut to the was fantastic!! Wonderful custard like "pie" that tastes like a macaroon! I had to bake mine a little longer than the recipe calls for. About 10 extra minutes. Easy to make!!

Most Helpful Critical Review
May 29, 2005

This tasted identical to a coconut flan I made last summer. Actually, I'll be honest - I liked it okay because I like custard and flan - but it didn't taste like a pie at all. My boyfriend hated it and couldn't finish one slice. This would be a great recipe if you just renamed it - Coconut Custard or Coconut Flan

Jun 11, 2008

I found this same recipe in an old cookbook I bought at a garage sale, titled, You've Got to Be Kidding! It also features other delectable delights such as Earthworm Cookies. This pie is absolutely delicious and amazing because it makes its own separate crust, filling and topping; all out of the blender! My recipe instructs to blend as you count slowly to 10, and it instructs to put the coconut in the blender with the other ingredients. As such, it provides a nice buttery topping for the pie. It also fools skeptics of the pie who think they don't like coconut. This is a definite keeper in our house. If you love custard, you'll love this pie. Incidentally, I do not try the Earthworm Cookie recipe!

Oct 25, 2004

Tastes great and so easy to make. I stirred the coconut in with the other ingredients and then sprinkled 1/4 more on top. This recipe is a keeper.

Oct 20, 2009

Great "as-is" in the recipe the 1st time I did it! 2nd time,since my family dislikes coconut, I ommited the coconut and made it with a touch of almond xtract in the filling. When I removed it from the oven I then topped it with Raspberry jam(slightly micro'd easier to spread)then let it set till cool. My family prefers it cool (even cold), warm or cool it's..... Awesome !!

May 15, 2007

I LOVE impossible pies because I am a big custard lover & I'm sometimes lazy. ;o) I had a cuban theme going so I used rum extract instead of vanilla (wasn't very "rummy" tasting...I think next time I may use real dark rum) & I garnished w/ a small pile of edible flowers in the center of the pie. It looked incredible & I only spent about 5 minutes on it. ;o) I think my guests were more impressed w/ the ease of this recipe than anything. So if you really wanna show off...make it in front of them & let them see how it's just "thrown" in a blender. I wasn't able to get a pic because the batteries were dead in my camera but I'll be making this again. And again & again & again. ;o) Thanks for a great recipe!

Mar 15, 2011

The whole family LOVED this recipe!! I substituted whole wheat flour for the baking mix and it came out great. A winner in this household. Will def. make again!! (and again and again!)

Sep 08, 2009

GREAT PIE! This pie is so simple to do. I throw all the ingredients into a blender, including the cup of coconut, and pour into a buttered pie dish. Then I top it off with extra coconut. 40 minutes is the perfect baking time. It always disappears. Thank you Rosie De Coito for sharing!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 272 mg
  • 11%

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

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