Impossible Coconut Pie
Impossible Coconut Pie Recipe Card Front
Front of the recipe card for Impossible Coconut Pie.
Vintage Recipe Box 37
There are lots of fun recipes to read in the box this recipe for Impossible Coconut Pie was with.
Click here to view all of Vintage Recipe Box 37 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Impossible Coconut Pie recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Impossible Coconut Pie Recipe
If you make this Impossible Coconut Pie recipe, please share your photos and comments below!
- 2 cups milk
- ¾ cup sugar
- ½ cup Bisquick baking mix
- ¼ cup margarine or butter
- 4 eggs
- 1½ teaspoons vanilla
- 1 cup flaked or shredded coconut
- Heat oven to 350°.
- Lightly grease 9- or 10-inch pie plate.
- Place all ingredients in blender container.
- Cover and blend on high speed 15 seconds.
- Pour into pie plate.
- Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes.
- Refrigerate any leftover pie.
Impossible Chocolate Pie: Add 2 tablespoons cocoa.
Impossible Fruit Pie: Use 10-inch pie plate. Cool pie; spread 1 can (21 ounces) fruit pie filling over top. Refrigerate at least 2 hours.
Impossible Lemon Pie: Use 10-inch pie plate. Add ¼ cup lemon juice.
Impossible Macaroon Pie. Do not blend coconut; sprinkle over top of pie before baking.
Impossible Pumpkin Pie: Beat ¾ cup sugar, ½ cup baking mix, 2 tablespoons margarine, 1 can (13 ounces) evaporated milk, 2 eggs, 1 can (16 ounces) pumpkin, 2 teaspoons vanilla and 2½ teaspoons pumpkin pie spice until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Continue as directed.