Impossible Coconut Pie

A pie that’s impossibly easy to make and makes its own crust. It’s creamy, custard-y and incredibly delicious! Top each slice with whipped cream and toasted coconuts – you are in heaven!ย 

Impossible Coconut Pie - TNSCC 1

I have a problem… and it’s terrible.

I still haven’t found a solution… but I am trying.

I have an issue with whipping a cream… or to be specific – whipping a cream with add-ons (e.g. whipping cream + cream cheese).

Stabilizing a whipped cream is not a problem anymore. The current problem I am facing is when cream cheese is added to whipping/whipped cream.

I made Red Velvet Cupcakes during the week and I was expecting to achieve a pipeable cream cheese frosting, but instead, I got a very, very runny frosting. I whipped the cream and it came out really good. When I added the cream cheese and beat again, ugh! The frosting disappointed me. Maybe I should have mixed both with a spatula and not with the electric mixer.

Oh well… I made another frosting using butter and it was okay. But I really want to make it with whipping cream.

Ha! Who says I am giving up? Good thing this recipe doesn’t need very well piped whipped cream – store-bought would be just fine. Well, this doesn’t include whipped cream, really! It’s just an optional recipe, but makes every slice even better.

Impossible Coconut Pie - TNSCC 2

This coconut is unbelievably divine and easy to make. It makes its own crust which is really good because I’m all about the custard-y coconut “filling” and the almost burnt (in a delicious way, of course) “crust”.

This pie is good on its own, but the additional whipped cream topping and toasted just makes this even more delicious!

Impossible Coconut Pie


  • 4 tbspย unsalted butter, melted
  • 3/4 cup white sugar
  • 2 eggs
  • 1/4 cup self-rising flour
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup milk
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F. Grease a 9-inch pie dish or round baking pan and set aside.
  2. In a bowl, combine butter, sugar, eggs, vanilla and milk. Mix to incorporate.
  3. Add coconut and mix.
  4. Add in flour and mix just until combined.
  5. Pour the batter into the prepared pie dish/baking pan.
  6. Bake for 45-55 minutes or until pie is dark golden and darker at the edges. The pie will be firm to touch.
  7. Remove from the oven and transfer to a cooling rack to cool completely.
  8. Keep the pie covered in the fridge.

Source recipe: Impossible Coconut Pie by Blue Eyed Bakers

Now, grab a slice and enjoy Fiesta Friday #117 with Angie, Mollie and Scarlett.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. ๐Ÿ˜€


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I am also sharing this super delicious pie at

54 thoughts on “Impossible Coconut Pie

  1. I used to think I hated coconut, now I can’t get enough! I am going to have to give this a try. Thanks for bringing it by Throwback Thursday!

  2. this looks soooooo yummy Jhuls, and I just love that it makes it’s own crust – I like it when dessert does the work for me!
    As far as whipping cream and cream cheese frosting goes, I make one but do it the other way around.
    I whip the cream cheese, sugar and vanilla until smooth. Then pour cream in a little at a time, whipping all the while, until it is thick. Make yummy, thick, pipe-able frosting!
    If you whip things into already whipped cream, you knock all the air out so it splits and goes runny again! If you’re adding anything to whipped cream, it needs to be stirred in with a rubber spatula gently!

    1. That’s what I thought so – I put a lot of force when mixing them together. Must be my overflowing energy. Haha! I am a little scared adding the whipping cream to the cream cheese while beating, but what more can go worst. Better I try that so I will know, hoping that it will work for me. Thanks a bunch, Michelle. x

  3. There used to be a whole book of “Impossible Pies” back in the 70’s – they were both savory and sweet. My Mom had it, but never made this one! It looks delish!! I am always trying different ways to stabilize whipped cream…have yet to find the perfect version.

    Thanks for bringing this by FF!

    1. You let me know when you find something about stabilizing whipped cream. Sometimes it works, but sometimes no.
      Thanks a lot, Mollie. x

  4. Oh, Ah, Your Coconut Pie is truly amazing Jhuls and the texture looks so moist. Happy FF and have a wonderful weekend! ๐Ÿ™‚ xx
    I don’t know how to use a piping bag ๐Ÿ˜€

    1. It’s been a long time I haven’t use a piping bag and when I did use again, my hands were shaking! Hahaha!
      Thanks a lot, Linda. Glad you liked the pie. ๐Ÿ™‚

    1. Hmm, I think it would be great. I was planning to use coconut sugar, but I didn’t find where I placed mine. Think of super clutter! Hahaha! Let me know, Laura. x

    1. Haha! You’ll do great, Quinn! I am just terrible with whipping the cream from the start. Sometimes I just get lucky. 99.9% of the time, I am not. Happy FF and thanks for sharing. ๐Ÿ™‚

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