“Impossible” Coconut Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goof-proof, and coconut lovers will go crazy for this MAGIC pie!!
“Impossible” Crustless Coconut Pie
I remember a few years back when ‘magic cakes’ were all the rage in the food blogging world. I never made one like the ones I am thinking of but I have made magic cake bars.
But today I have something even better: a magic “impossible” pie.
The magic cakes I remember reading about are cakes that form three different layers while baking, from the same batter. The three layers are essentially a crust, a middle custardy layer, and a more traditional cake-like top layer.
This impossible pie has a ‘crust’ layer, which isn’t thick nor does it resemble a traditional pie crust in any way. It’s simply the layer that’s on the bottom, bordering the pan, and forms a barrier so that the middle filling layer doesn’t escape or ooze.
The middle layer is very soft and very custardy. The top layer is a bit firmer since coconut browns easily in the oven and forms a sturdier and chewier top layer, but overall this is a very soft and tender pie.
I think the magic happens because the batter is very thin and there is a high volume of liquid (4 eggs + 2 cups of milk) to only 1/2 cup flour.
This coconut custard pie is tied with my ‘crustless’ pies — Crustless Strawberry, Crustless Blueberry, and Crustless Cranberry — in terms of easiness. There is no dough to roll, you don’t need a mixer, and everything is quickly whisked together by hand in one bowl.
It’s so ridiculously easy to make and then the magic factor happens while the pie bakes.
If you need a dessert to whip up in no time to bring to a party or event, or serve at your own party or event, this is an obvious choice that coconut lovers will go crazy for.
Ingredients for Impossible Coconut Pie
This crustless coconut pie has an extremely short ingredients list:
- Butter
- Sugar
- Eggs
- Milk
- Sweetened coconut flakes
- Coconut and vanilla extracts
- Pancake mix (i.e. Bisquick or Krusteaz)
How to Make Coconut Custard Pie
This Bisquick impossible coconut pie really is so easy to make! Here’s an overview of how the coconut no crust pie is prepared:
- Mix all of the ingredients together in one bowl.
- Pour the very runny batter into a pie dish.
- Bake. Even when it’s done, the pie will be domed in the center but it will be very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.
Tip
Allow the Bisquick coconut custard pie to cool completely before sinking your teeth into this sweet pie with prominent coconut flavor that’s accentuated by coconut extract. The texture contrasts between the various layers in this pie are epic and wonderful.
FAQs
If you don’t have pancake mix on hand, you can Google how to make your own pancake mix with self-raising flour, baking powder, salt, and sugar. It’s probably easier to just buy a box of pancake mix but to each her own.
Yes! If you need to keep this crustless coconut pie recipe gluten-free, simply substitute your favorite gluten-free pancake mix.
If you don’t keep coconut extract on hand, either omit it entirely or replace it with vanilla extract. The coconut flavor of the pie won’t be as pronounced, but there’s plenty of shredded coconut in the recipe to make up for it!
Tips for Making an “Impossible” Coconut Pie
Coconut: Note that this coconut custard pie recipe calls for sweetened shredded coconut, not regular coconut flakes. Sweetened coconut is more finely shredded than coconut flakes and is obviously going to be much sweeter.
Bake time: I recommend baking the pie as long as possible to reduce the amount of jiggle right up until the point the coconut is turning just as golden browned before it burns as you can stand.
Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven.
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“Impossible” Coconut Custard Pie
Ingredients
- ¼ cup unsalted butter, softened
- 4 large eggs
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons coconut extract, recommended but if you don’t have it, add additional vanilla extract
- 1 cup sweetened shredded coconut flakes
- 2 cups 2% or whole milk
- ½ cup pancake mix, i.e. Bisquick or Krusteaz
Instructions
- Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray; set aside.
- To a large bowl, add the butter (Tip – If you don’t have soft butter, place the butter in a microwave-safe bowl for about 30 seconds to quickly soften it), eggs, sugar, extracts, and whisk aggressively to combine.
- Add the coconut and whisk to incorporate.
- Add the milk and whisk to combine.
- Add the pancake mix and whisk to incorporate.
- Transfer batter to prepared pie dish; batter is very thin.
- Bake for about 44 to 49 minutes, or until the the center is as set as possible but before the coconut burns; this was 47 minutes for me but all ovens, climates, and ingredients vary. Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven. Even when it’s done, the pie will be domed in the center but very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.
- Allow pie to cool completely before slicing and serving.
Notes
- Store pie airtight at room temp for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.
Delicious, so quick and easy
Delicious, so quick and easy
Thanks for the 5 star review and glad it was delish, quick and easy!
For the coconut No crust pie Can you subsidy to the 2% milk with half-and-half
For the coconut No crust pie Can you subsidy to the 2% milk with half-and-half
It could be a bit thick, two cups worth of half-and-half. If that’s all you have I’d use 1 1/2 cups half and half and the last half cup use water. That will thin it out to the consistency of whole milk more or less.
K
I must have missed the “majic” trend, so appreciate your re-doing it here with this, love that the same batter can be used for all three layers and that each has such a different texture, thank you!
It was easy to miss…lol. Only because I read more food blogs than I should admit to, did I see it ‘all over the place’…haha!
Delicious but I did all ingredients as said but I did it in the blender yes using coconut last eggs one at a time came out fantastic ,everyone loved it ,thank you also I used bisqui ck
Glad it came out fantastic and everyone loved it!
This looks really delicious. I don’t have the coconut extract, but I was wondering if coconut milk could be used instead of some of the regular milk? Thanks for sharing your recipe.
Probably but I haven’t tried it that way so can’t say for sure.
I adore coconut so this looks like heaven to me! Layers with different textures–perfect and and “easy as pie”!
Averie you seriously continue to dish out such simple and no fuss treats. It’s like you know how people are busy and you try to figure out a way to make something tasty in short time!
Thanks and yes I try really hard to be conscious that not everyone wants/has the time to be in the kitchen with our busy lives that we all live. So I try to showcase lots of easy and do-able recipes! :)