Mom wasn’t a cook at all, really didn’t like it but I was so happy to find first her Mexican Impossible Pie recipe and then this Impossible Coconut Rum Pie.
These must have been recipes she found after I had moved out, I don’t remember her making these. Both have turned out fantastically and it was nice to bring my mom back into the kitchen with me.
I have made a few impossible pies before and have always really liked them. I shared with you a Cheddar-Corn Impossible Pie that we really enjoyed!!
They are so simple for a quick and easy weeknight meal. This dessert can be made for any occasion, the wonderful rum flavor boosts it up a notch!!
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The top is nicely browned giving it extra flavor, the middle creamy and coconutty and the bottom crust tender and delicious.
Think this is hard to make, no way, it couldn’t be simplier. All of it is created in a blender and then poured into a pie plate.
The impossible part is that is all does the magic in the oven. The top gets a golden brown crust and the bottom gets a tender crust all by its’ self.
See how gorgeous that is, you are going to want to make this for sure. The lovely rum shines through and makes this a perfectly tropical experience.
The impossible pie craze started back in the 1970’s by Bisquick when the recipes were printed on the back of their boxes. Supposedly the first recipe introduce was a coconut pie like this one. My mom added in the rum to make it a bit more delicious.
The coconut pie must have been an instant success and was also well loved in the south where biscuits are a staple. Bisquick soon went about developing many other recipes like the ones I have mentioned above.
The combinations with this simple recipe is quite endless so I see why it was so popular then and that it continues to this day!
Bisquick now even has a gluten free option which brings these pies to an even bigger audience. I hope you enjoy this one and the many more recipes we have to share with you.
Impossible Coconut Rum Pie
Ingredients
- 2 cups milk
- 3/4 cup sugar
- 1/2 cup Bisquick
- 4 eggs
- 1/4 cup butter
- 1 1/2 tsp. vanilla
- 1 cup shredded coconut
- 1-2 Tbsp. amber rum
Instructions
- Preheat oven to 350F. Grease a 9″ pie plate. In a blender add all the ingredients and blend for 3 min. Pour into prepared pie plate and bake for 40 min. Let stand 5 min., serve warm or at room temperature. Refrigerate unused portions.
Equipment
Nutrition
Comments & Reviews
Sue Sanford says
I’ve made some version of a crustless coconut pie for years and years. Along came my iPhone and this recipe stood out to me!!! My main question is: Why don’t you just use a simple hand mixer, like I do? This idea was born out of necessity, as I am disabled now and can’t lift a big heavy blender!!! So, so sorry-looking back, I’ve ALWAYS used the hand mixer!!! Soooooo much easier and this entire recipe is easy to the next level anyway!!! Thank you!!!
Tara Noland says
You could use a hand mixer, I have always done impossible pies with a blender and I believe that is how they originated??? Not sure though. Feel free to keep using what is easiest. The blender will just mix it to a finer consistency.
Leslie says
I made this the other day and it was good, but sometimes you could taste the eggs. My solution? Drizzle individual servings with honey or maple syrup as it was served and that enhanced the sweetness. Problem solved!
Tara Noland says
Yummy, good call!
Dallas Kennedy says
I just made this!!!! Amazing!!!!! I used unsweetened coconut because I am a diabetic. I also used stevia (granulated) to avoid sugar. I don’t drink so I used 2tsp vanilla, rum extract and a 1tsp of coconut extract. I will make it again!!! And serve it to my friends and I bet that won’t guess that it is sugar-free!!!
Thank you so much!!!!
Tara Noland says
I am so glad you made it and did the tweaks you needed to enjoy it. Thanks for telling me and my readers, someone else can take your suggestions now.
Wendy says
I have made this a bunch of times, it’s delicious! Can I use gluten free Bisquick?
Tara Noland says
So glad you love it but I can’t say if gluten free Bisquick would work just as well.
Kendy says
When making, is the butter melted prior to adding to the mixture in the blender?
Tara Noland says
Don’t melt the butter just add it.
EVELYN M CORY says
how many calories and how many carbs
Tara Noland says
I have entered the recipe into our new recipe card that now provides both calories and carbs.
Claire Macsymic says
Can you make it a day ahead and serve it the next day?
Tara Noland says
I think for this recipe it would be best made the day of.
Judy Dougherty says
i don’t have a blender, can i just use a regular mixer?
Tara Noland says
I have not tried that but if you did it on high it should work.
Sue Peters says
Some of my family won’t eat coconut, can I substitute crushed pineapple, if I drain it almost dry? Also can I substitute coconut milk for part of the regular milk? Sounds like a Pina Colada Pie.
Tara Noland says
You can try it Sue but I have no idea how it will turn out.
Katherine says
OMG , as usual the impossible pie turned out as it should. I make all kinds of impossible pies and this was super great. Instead of the rum I used 1 1/2 ( one & one half ) TBL rum extract. Short on rum due to nipping while making 3 other pies for gifts for new neighbors
.You have to make this pie .
Tara Noland says
Awesome Katherine, so glad you liked it!!
Elizabeth says
Im confused. Is there supposed to be a crust ?
Tara Noland says
With an Impossible Pie the Bisquick magically makes the crust.
[email protected] says
Is it suppose to be like a custard or a quiche? I’ve made it twice with two different results
Tara Noland says
You should be able to slice it, so more like a quiche.
Linda says
The pie looks fantastic … do you use sweetened or unsweetened coconut??
Tara Noland says
I used sweetened for this recipe 🙂
Shanna says
Could you replace the eggs for a vegan version? Perhaps flax eggs or bananas or applesauce?
Tara Noland says
I am not sure I have never tried. If you do please tell me how it turns out.
Karen Osmon says
I can’t use dark gives me migraines. Can you use light or rum extract?
Tara Noland says
Yes you can substitute either of those for sure.
Griselda says
It looks great! How do I replace the Bisquick?
Tara Noland says
Unless you make a homemade version, an impossible pie it made wth Bisquick.
Kris ~Big Rigs 'n Lil' Cookies says
I am saving this recipe… It sounds so good!
Tara Noland says
Thank you, enjoy!
Angela says
Love a mommas recipe!!! This sounds really great Tara
Del's cooking twist says
Rum and coconut in a pie, sounds dreamy!! I really love it 🙂
Tara Noland says
Thank you so much Del!!
Florian @ContentednessCooking says
This looks great! Special memories are the best.
Tara Noland says
Thank you Florian!