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This retro Impossibly Easy Coconut Pie isn’t baked in a pie shell – instead, the pie magically makes its own crust. Quick one-bowl prep!
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Easy Coconut Pie
Some of y’all may remember this Impossibly Easy Coconut Pie from years ago. Unlike many pies, you don’t bake this in a pie shell – instead, the pie magically makes its own crust. How cool is that? Awesome, right – because we have no pie crust to screw up! 😉
Do you remember when impossibly easy pies were all the rage? Not gonna lie; they still are all the rage to me! I love them when I need something quick and easy. Were you ever a fan of the impossibly easy pies? What was your favorite one?
This Impossibly Easy Coconut Pie especially reminds me of an old-fashioned custard pie. I love how simple these are to make. You probably have all of the ingredients on hand to make this dessert right now. It’s budget-friendly, and it tastes great!
The only change I made to this recipe was to add the ground nutmeg to the top – because that’s just always the way I’ve always had it and I kinda like how it looks. If you prefer to leave the nutmeg off, feel free to do so!
Easy Coconut Pie Recipe
- flaked or shredded coconut
- granulated sugar
- Bisquick baking mix
- butter
- milk
- vanilla extract
- large eggs
- grated nutmeg (optional)
How to make Coconut Pie
Time needed: 1 hour and 10 minutes
How to make Coconut Pie
- Prepare pie plate.
Grease a pie plate or spray it with cooking spray. Set aside.
- Combine ingredients.
Put all ingredients (except the nutmeg) together in a blender. Blend on LOW speed until well combined.
- Transfer mixture to pie plate.
Pour the mixture into the prepared pie plate. Sprinkle with nutmeg.
- Bake.
Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
- Refrigerate leftovers.
Cover and refrigerate any leftovers.
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Recipe Notes
- You can also just mix this by hand until well blended if you prefer!
- When looking for coconut, be sure to read your packages closely. There are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Although either type works well in most recipes, using shredded coconut results in a more moist and chewy finished product.
- Try topping off a slice of this pie with Homemade Whipped Cream for an extra special treat.
Coconut Pie: FAQs
Yes, you can. Be sure the pie is cooled completely. Wrap it well in plastic wrap and aluminum foil. It can be frozen for up to three months. When redy to serve, allow the pie to thaw overnight in the fridge.
Properly stored, covered in the refrigerator, it’s best to use it within 5-7 days.
According to the Bisquick website:
“In general, Gluten-Free Bisquick should not be substituted in recipes calling for Original Bisquick and/or Heart Smart Bisquick. The product formulas are different and each performs differently. Success is ensured by using recipes specifically developed for Bisquick Gluten Free.”
How did you like this recipe
If you tried this recipe, I would love to hear your feedback. Please drop a comment down below letting me know how your crew enjoyed this recipe! If you run into any problems, let me know that too so I can help!
Other recipes you may enjoy
Impossibly Easy Coconut Pie
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Equipment
Ingredients
- 1 cup flaked or shredded coconut
- ¾ cup granulated sugar
- ½ cup Bisquick baking mix
- ¼ cup butter, softened to room temperature
- 2 cups milk
- 1 ½ teaspoons vanilla extract
- 4 large eggs
- Grated nutmeg, optional
Instructions
- Grease a pie plate or spray it with cooking spray. Set aside.
- Put all ingredients (except the nutmeg) together in a blender. Blend on LOW speed until well combined.
- Pour the mixture into the prepared pie plate. Sprinkle with nutmeg, if desired.
- Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cover and refrigerate any leftovers.
Notes
- You can also just mix this by hand until well blended if you prefer!
- When looking for coconut, be sure to read your packages closely. There are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Although either type works well in most recipes, using shredded coconut results in a more moist and chewy finished product.
- Try topping off a slice of this pie with Homemade Whipped Cream for an extra special treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on September 5, 2013. Updated on December 19, 2020.
I love this pie but lost the recipe, thank you so much for posting it!
It’s a pleasure! Enjoy! ❤
There are quite a few coconut lovers in my life, I'll be baking this pie soon! Thanks for linking up with Pearls + Girls for National Pie Day! 🙂
G'day Jamie! Coconut Pie is one of my childhood faves, true!
Wish I could come through the screen and try some now too!
Cheers! Joanne
http://www.whatsonthelist.net
Viewed as part of Food Friends Friday Pie Party
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Hope you are having a great weekend and enjoy your new Red Plate!
Miz Helen
Oh my that coconut pie looks scrumptious!! Pinning!!
Oh how I remember this from my childhood, I loved it then and still love it, but I haven't had for a long time. I think it's time for me to reunite with one of these.
Celeste @ Healthful Mind Body and Soul
Umm you've just taken me back to my childhood, my mum who is not the greatest of cooks used to rock the impossible pie it was a Sunday staple!
My husband would love this! Thank you for the recipe!