Impossible Coconut Pie II

Impossible Coconut Pie II

96 Reviews 5 Pics
B Toussaint
Recipe by  B Toussaint

“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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Adjust Servings

Original recipe yields 1 - 10 inch pie



  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.

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Reviews (96)

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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 read how people were adding more and figured why not, and 3 jumbo eggs. I baked it an hour. My husband liked it warm and it's good warm/cold, but if you want the firmer texture you need to leave it in the fridge. The only reason I can think of for any negative review of this recipe is people making the wrong recipe. If you want to invest a mere several minutes prep time, you should make this - it's excellent for what it is! - but if you want minimal work yet are expecting the outcome of a gourmet coconut pie you'd find in a restaurant.. it's common sense. I noticed one reviewer said it "doesn't make its own crust." Again - if you are expecting to open the oven door and suddenly see a dough crust magically formed around the pie, you shouldn't be making this recipe. But if you're cool with a "crust" (a.k.a. firm, golden texture all around the pie that makes it totally non-stick and easy to lift out - I used a clear glass pie dish so I could see what the outside was doing, and when I ate it the edges were chewy) then this recipe is for you. The only thing I would add next time is a little salt, I think it will accent the flavor. Hope this is helpful to someone. :)



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 sprinkling some on top before baking, using 3 eggs instead of 4 and using coconut extract instead of vanilla. I also used butter instead of margarine. It was scrumptious warm while the top was crunchy and toasty!



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 the cookbook. Much better than the ones with baking mix. We prefer it without the nutmeg and I always sneak in an extra half cup of coconut.

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Amount Per Serving (8 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet



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Coconut Cream Pie


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Impossible Eggnog Coconut Pie