Best Impossible Coconut Pie Recipe

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The delicious, custardy impossible coconut pie is loaded with shredded coconut. Despite its name, this pie is quite easy to make!

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– 4 large egg – ¾ cup granulated sugar – ½ cup homemade bisquick mix – 2 cups milk – ¼ cup unsalted butter melted and cooled – Pinch of salt – 2 teaspoons pure vanilla extract – 1 ½ cups sweetened shredded or flaked coconut

INGREDIENTS

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INSTRUCTIONS 

Preheat oven to 350°F. Place a 9-inch pie plate on a rimmed baking sheet and coat with nonstick cooking spray. Set aside.

1

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Beat eggs, sugar, and bisquick mix in a large bowl. Whisk milk, butter, salt, and vanilla until smooth. Mix in coconut.

2

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Put the mixture in the pie pan. Bake for 45–50 minutes, or until the pie top has evenly expanded and a knife inserted into the centre comes out clean but the centre still jiggles.

3

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Before cutting and serving, let the pie cool for at least an hour. The top will puff up as it comes out of the oven then fall as it cools. 

4

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 Keep refrigerated 3 days. Serve pie chilled or room temperature.

5

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– Serving: 1slice,  – Calories: 279kcal,  – Carbohydrates: 29g,  – Protein: 6g,  – Fat: 16g,  – Saturated Fat: 10g, – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 4g,  – Trans Fat: 0.2g,  – Cholesterol: 105mg,  – Sodium: 154mg,  – Potassium: 191mg,  – Fiber: 2g,  – Sugar: 24g,  – Vitamin A: 395IU,  – Vitamin C: 1mg,  – Calcium: 105mg,  – Iron: 1mg

INGREDIENTS

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