Impossible Coconut Pie: A Simple Dessert with Magical Results

  Impossible Coconut Pie, also known as “magic pie,” lives up to its name. It’s a dessert that requires minimal effort but yields a magically delicious result. As it bakes, the ingredients transform into distinct layers, creating a pie with a custardy bottom, a coconut-infused center, and a golden, crispy top. This recipe is a testament to how simple ingredients can create something truly extraordinary.


  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups milk (whole milk works best)
  • 1/2 cup unsalted butter, melted
  • 1 cup shredded coconut (sweetened or unsweetened, as per your preference)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg (optional)
  • Powdered sugar for dusting (optional)


Preheat and Grease:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish generously or use a non-stick cooking spray to ensure easy removal.

Prepare the Batter: 2. In a blender or food processor, combine the all-purpose flour, granulated sugar, and salt. Blend briefly to mix.

  1. Add the eggs, milk, melted butter, shredded coconut, vanilla extract, and ground nutmeg (if using) to the blender. Blend until all the ingredients are well combined. The batter will be very thin; don’t worry, it’s supposed to be like this.

Bake the Pie: 4. Pour the batter into the greased pie dish.

  1. Place the pie dish in the preheated oven and bake for about 45-50 minutes or until the pie is set and the top is golden brown. The pie will puff up while baking and then settle as it cools.
  2. To check for doneness, insert a toothpick into the center; it should come out clean when the pie is ready.

Cool and Serve: 7. Remove the Impossible Coconut Pie from the oven and allow it to cool completely in the pie dish on a wire rack. As it cools, it will set further.

  1. Once cooled, you can dust the top with powdered sugar for a decorative touch, if desired.
  2. Slice and serve the pie either at room temperature or slightly chilled. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cook’s Notes:

  • The magic of this pie lies in its layering: a custard layer at the bottom, a coconut layer in the middle, and a golden, crispy top layer. Don’t be alarmed if it separates while baking; this is expected.
  • You can use either sweetened or unsweetened shredded coconut, depending on your preference for sweetness.
  • For added flavor, you can sprinkle some ground cinnamon on top of the pie before baking.
  • This pie is best served the day it’s made but can be refrigerated for a day or two if needed.

  Impossible Coconut Pie is a dessert that’s easy to make but produces enchanting results. With minimal effort, you’ll create a pie with distinct layers and a delightful coconut flavor. Whether served on its own or with a scoop of ice cream, this pie is a wonderful treat for any occasion. Follow this recipe, bake your own Impossible Coconut Pie, and savor the magical layers of flavor and texture in every bite.

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