Crustless "Impossible" Coconut Pie

Have you ever heard of "impossible" pie?
Now that you have, you will make this forever. I promise.

It's a Southern thing. The reason they call it "impossible" is because the small amount of flour in the recipe makes a lovely brown crust without really having to make an actual pie crust.

There are minimal ingredients and I really didn't believe something so simple could turn out so good.

This will be your favorite coconut dessert if you are a coconut lover (I know it's a love/hate thing). These were like macaroon pies.

The recipe is from the March issue of Food & Wine and makes 2 pies. It would be nice for Easter dessert, and you can make it the day before.

"Impossible" Coconut Pie:

1 3/4 cups sugar
4 large eggs
1 stick unsalted butter, melted
1/2 cup flour
2 cups sweetened shredded coconut
2 cups whole milk

Preheat the oven to 350° and butter two 9-inch glass pie plates.

In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth (make sure the butter is not too hot or the eggs will curdle).

Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 40-50 minutes, until the pies are firm to the touch and golden.

I served this warm, but it was also delicious the next day at room temperature (refrigerate leftovers and bring to room temp before serving).

I think I had 3 slices in one sitting, no lie. YUM.


Anonymous said…
Watch it, your sweet tooth's a-growing. Calling Paula Deen!
SarahB said…
My mom used to make this!!
Shelly said…
Oh my goodness!
This looks so amazing!
I am making these pies today!
This was a popular recipe in the south long, long ago. I grew up eating this pie and it's delicious. I think Anonymous should reveal her identity. She's hilarious.
Steve said…
Oh yeah. Hadn't thought about impossible pie in years. Grew up with them in Oklahoma. We had impossible everything. The one I recall mostly was the Chicken and Broccoli Impossible pie. Savory, sweet, everything was fair game. But coconut? Yes. Have a good weekend. Sun finally. I'm getting the smoker out tomorrow for turkey.
Linda said…
Ok you must swear to me that you will never tell your brother in law that there is a delicious super simple coconut dessert. He will want me to make it and then will have to have it all the time!!!
Im affraid to try it! could be trouble in this house
Love ya
Anonymous said…
Ooooo yummy, im gonna add some cheddar cheese in this before baking it :) It's a Filipino thing ;)
Ciao Chow Linda said…
You had three pieces? I would be equally tempted - maybe four.
Taste of Beirut said…
Excellent recipe even for a not-so-crazy about coconut person like me.
Anonymous said…
Do you think I could make these in the disposable aluminium pie tins instead of the glass?? (Would they come out just as good?) Just wondering, since I will probably have to make at least (4) for Easter. Thank you.
Stacey Snacks said…
Pie Tin Lady:
Yes, I think the aluminum pans would be even better, the crust will crisp up.
Give me a spoon, I love coconut anything! Did you ever have toasted coconut ice cream? So good!
Natalie said…
I saw this in Food & Wine and was curious about it--I'm glad you made it and recommend bc now I'm definitely going to try!
Dewi said…
OMG, I always curious how to make coconut cream pie, but this one, I even like it better. I might try to make this.
Foodiewife said…
My endocrinologist will hate me for this, but I'm making this for my BFF. I'll steal a few bites, though.
You are evil, and that's what I love about you.
Kim Stacy said…
This is my grandmother's pie but she added crushed pineapple. It is awesome ... my favorite. I like it best right from the frig. YUM
Cooking Sherry said…
Be careful if you make these pies..they are addictive!!! I can't get enough of them...thank goodness they are LEGAL!!!7
Anonymous said…
Tried this in a 9x13 pyrex dish & it was heavenly! Cooked a little longer til firm, but it was awesome. I remember this from childhood somewhere...maybe my question, have you tried splenda instead of sugar (for the diabetics out there)and if so , how did it turn out?