The star
Shredded coconut
Sweetened shredded coconut is the classic version. It gives you chewy texture and that sweet coconut bite that people expect.
Options that work:
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Sweetened shredded coconut: classic, slightly chewy, sweeter
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Unsweetened shredded coconut: less sweet, stronger coconut flavor
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Flaked coconut: larger pieces, more texture (still good, just chunkier)
Avoid finely shredded “desiccated” coconut if you can. It can drink up too much liquid and make the pie feel dry.
What makes this pie “impossible”
This is worth explaining once, because it helps you trust the process.
You’re pouring in a thin batter. It won’t look like a pie filling at first. And that’s normal.
As it bakes:
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the eggs set into a custard
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the coconut naturally rises and toasts lightly on top
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the baking mix settles and gives the base enough structure to slice
So you end up with distinct layers without doing anything fancy. No crust. No blind baking. No separate custard cooking step.
Just bake it and let the oven do its job.
Instructions
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
This is a simple batter-style pie. The biggest keys are: mix until smooth, pour into a well-greased dish, and don’t overbake.
Step 1: Preheat the oven
Preheat the oven to 350°F.
Grease a 9-inch pie plate really well with butter or nonstick spray. Get the sides too. Custard pies like to cling.
Step 2: Mix the batter
In a large bowl, whisk together the eggs and sugar until the mixture looks smooth and slightly lighter.
Whisk in:
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milk
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melted butter (slightly cooled)
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vanilla
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salt
Then whisk in the baking mix until the batter is smooth. A few tiny lumps are okay, but aim for mostly smooth.
Step 3: Add the coconut
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