Need a dessert and not much time for baking? When I am asked to bring a dessert or have friends coming to my house, I can count on this recipe for its ease in preparation and its popularity when served. This is one of the most popular posts on my blog and for good reason. Impossible Coconut Custard Pie is a breeze to make and it is so delicious.
Unable to find my recipe for Amazing Coconut Pie (the kind that uses Bisquick to make its own crust), I went searching through my cookbooks and found a similar one. Well, I need not search any further because this new version is so much better!
Impossible Coconut Custard Pie is incredibly creamy, delicious and not ‘egg-y’.
It has a wonderful texture.
How to prepare
Add ingredients to the blender.
pour in the sweetened condensed milk.
Put the lid on the blender and blend on high for three minutes. Yup, it’s going to be noisy ;). This blender is probably older than most of you reading this post. Probably from the late 70’s when we were just married! It has made a lot of coconut custard pies!
Pour the mixture into a lightly greased pie pan.
Allow the pan to rest for five minutes.
After five minutes, sprinkle coconut evenly on top.
Here it is all ready for the oven.
The recipe uses Bisquick baking mix that magically forms the crust but the ingredient that totally takes the taste over the top is the sweetened condensed milk. I think it is what makes the pie so velvety smooth. That, with the toasted coconut topping and you have a yummy dessert.
It is perfect for any time of the year but especially lovely served for an Easter breakfast or brunch.
I make it frequently. Because the ingredients are staples in my pantry, I turn to the recipe when I need to make a dessert last minute.
Impossible Coconut Custard Pie Recipe
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 cups water
1/3 cup biscuit baking mix
1/4 cup butter, softened
1 1/2 tsp. vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees. In blender container, combine all ingredients except coconut. Blend on low speed 3 minutes. Pour into greased 10-inch pie plate; let stand 5 minutes. Sprinkle with coconut. Carefully place in oven; bake 35 to 40 minutes or until knife inserted near edge comes out clean. Cool slightly; serve warm or cooled. Refrigerate leftovers.
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