Description
A magical, crustless coconut pie that forms its own layers as it bakes—creamy custard on the bottom, fluffy cake-like topping, and toasted coconut throughout. Made effortlessly with Bisquick mix!
Ingredients
Scale
For the Crust:
- For the pie:
- 1/2 cup Bisquick baking mix
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups milk (whole or 2%)
- 1 cup sweetened shredded coconut
- For garnish (optional):
- 1/4 cup toasted coconut flakes
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- 2. In a blender or large bowl, combine Bisquick, melted butter, sugar, eggs, vanilla, and milk. Blend or whisk until smooth (about 1 minute).
- 3. Stir in shredded coconut by hand.
- 4. Pour mixture into the prepared pie dish. Let stand 3 minutes to allow Bisquick to settle.
- 5. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- 6. Cool for 30 minutes before serving. Garnish with toasted coconut flakes if desired.
Notes
For a richer flavor, substitute 1 cup of milk with canned coconut milk. Store leftovers covered in the refrigerator for up to 3 days. Pie will thicken as it cools.