This Impossible Coconut Pie, originally from General Mills in October 1983, is a no-fuss dessert that forms its own crust and layers as it bakes. Made with Bisquick, eggs, milk, and sweet coconut, this pie is incredibly easy to prepare. You simply blend all the ingredients and pour them into a pie dish. While baking, the magic happens a golden, custardy coconut pie forms without any need for traditional pie dough. This classic treat is perfect for busy cooks who want something homemade, comforting, and flavorful.
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Impossible Coconut Pie
Food History
The “impossible pie” trend took off in the 1970s and 1980s, largely thanks to Bisquick—a baking mix introduced by General Mills in 1931. Bisquick revolutionized home cooking by offering a versatile, all-in-one product that could be used for various recipes, from pancakes and biscuits to casseroles and pies. By the 1980s, General Mills had released several recipes under the “impossible” label. These pies, like the Impossible Coconut Pie, were popular because they formed their own layers and crust during the baking process, eliminating the need for complicated pie dough.
Coconut itself has a rich history in desserts and baking. It became widely available in the United States in the early 20th century, largely due to the introduction of sweetened shredded coconut. This ingredient quickly gained popularity in southern American desserts and tropical-inspired treats. Coconut’s natural sweetness and chewy texture make it a perfect addition to custard-like desserts, which is why it shines so brightly in recipes like Impossible Coconut Pie.
The combination of Bisquick’s convenience and coconut’s sweet, tropical flavor made this dessert a hit in kitchens across the country. The pie has endured as a nostalgic favorite, reminding many of a time when simpler, quicker recipes became a necessity for busy families.
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Timeline
- 1931: General Mills introduces Bisquick baking mix, quickly becoming a pantry staple in American households.
- 1950s-1960s: Coconut becomes a more common ingredient in U.S. baking, especially in southern desserts like coconut cake and coconut cream pie.
- 1970s-1980s: General Mills releases a series of “impossible” pie recipes, using Bisquick to simplify the pie-making process. These pies, including Impossible Coconut Pie, form their own crusts and layers during baking.
- 1983: General Mills published this specific Impossible Coconut Pie recipe, cementing its place as a simple, sweet, and timeless dessert.
Recipe Discussion
This Impossible Coconut Pie stands out because of its simplicity and the unique way it bakes into layers. Using Bisquick as the foundation, this pie eliminates the need for a traditional crust, saving both time and effort. As the pie bakes, the Bisquick helps the ingredients settle into distinct layers, creating a firm base at the bottom and a custard-like center that’s light and fluffy. The coconut rises to the top, forming a golden, toasted layer that adds texture and sweetness.
The recipe itself calls for just a few ingredients: milk, sugar, eggs, Bisquick, coconut, butter, and vanilla. These pantry staples come together to create a dessert that feels more complicated than it is. The key to this pie’s success is blending all the ingredients until smooth. The magic happens in the oven once poured into a greased pie dish. The pie transforms into a layered dessert with minimal effort as it bakes.
This pie is perfect for those who love the taste of coconut but don’t want to spend hours making a traditional pie from scratch. It’s also versatile enough to be served at various occasions, from family dinners to holiday gatherings. The creamy custard combined with the slightly crunchy coconut topping makes for an irresistible treat that appeals to both kids and adults.
Preparation Tips
- Blend Thoroughly: Make sure to blend all the ingredients for the full 15 seconds recommended in the recipe. This ensures that the Bisquick is evenly distributed, which is crucial for the pie to form its signature layers.
- Use Fresh Coconut: For an even fresher, more intense coconut flavor, consider using freshly grated coconut instead of the packaged shredded variety. Fresh coconut adds a bit more moisture and a more natural sweetness to the pie.
- Cool Completely Before Slicing: To get clean slices, allow the pie to cool completely before cutting into it. This lets the custard set properly and prevents the pie from falling apart when you slice it.
- Serve with Toppings: While the pie is delicious on its own, you can elevate it by serving it with whipped cream, ice cream, or fresh fruit like strawberries or pineapple. These additions complement the coconut flavor and add a refreshing element to the dish.
Recommended Kitchen Items
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- Blender: A good-quality blender is essential since this recipe requires all the ingredients to be blended. Look for one with a strong motor that can handle thick ingredients like Bisquick and coconut with ease.
- 9-inch Pie Plate: This recipe calls for a standard 9-inch pie plate, which ensures even cooking and is the perfect size for serving.
- Cooling Rack: A cooling rack helps the pie set after baking. Properly cooling the pie before slicing ensures the custard firms up and results in cleaner cuts.
Serving Suggestions
- Whipped Cream: Top the pie with freshly whipped cream for a light, airy contrast to the rich custard.
- Fresh Fruit: For a refreshing tropical touch, serve slices of this pie with fresh berries, mango, or pineapple.
- Ice Cream: A scoop of vanilla or coconut ice cream on the side adds an extra indulgence to this simple dessert.
- Serve Chilled or at Room Temperature: Depending on your preference, this pie can be served chilled straight from the refrigerator or at room temperature.
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A Crowd-Pleasing, No-Fuss Dessert
Impossible Coconut Pie is the perfect dessert when you need something quick, easy, and delicious. Thanks to Bisquick, its self-forming layers make it an impressive dish without all the effort. With the sweet, creamy custard and the lightly toasted coconut on top, this pie is ideal for family gatherings, potlucks, or even weeknight desserts when you’re short on time. If you love coconut and want to create something memorable without the hassle of traditional pie-making, this recipe is a must-try.
Vintage Recipe Box 37
The box this recipe for Impossible Coconut Pie was in contained many fun recipes. Click here to view all of Vintage Recipe Box 37 recipes.
Impossible Coconut Pie Recipe
Imposible Coconut Pie
Ingredients
- 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
Instructions
- 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.
Notes
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.