Here’s a classic Impossible Coconut Pie 🥥🥧—rich, creamy, and magically self-setting (no separate crust needed).
Impossible Coconut Pie
Ingredients (8 servings)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ½ cup shredded coconut
- ¼ cup sugar (optional, for extra sweetness)
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- Optional: sprinkle of cinnamon or nutmeg on top
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9-inch pie dish.
- Mix filling
- In a large bowl, whisk together condensed milk, evaporated milk, eggs, melted butter, sugar (if using), and vanilla until smooth.
- Stir in shredded coconut.
- Bake
- Pour mixture into prepared pie dish.
- Bake 50–60 minutes until the top is lightly golden and a knife inserted near the center comes out mostly clean (a few crumbs are okay).
- Cool
- Let pie cool to room temperature, then refrigerate at least 2 hours before serving.
- The pie will “set” as it cools.
- Serve
- Optionally sprinkle extra coconut on top or a dusting of cinnamon. Serve chilled.
Tips
- Impossible magic: This pie forms its own “crust” as it bakes, so no crust is needed.
- Extra coconut flavor: Toast some coconut and sprinkle on top before serving.
- Make-ahead: Pie tastes even better after a few hours in the fridge.
- Flavor variation: Add a tablespoon of rum or coconut extract for more depth.
If you want, I can also give a quick 5-ingredient version that’s just as creamy but even simpler to make.
