Impossibly Easy Coconut Pie
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!
Servings: 8 servings
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
Serving: 1slice | Calories: 286kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 230mg | Potassium: 179mg | Fiber: 1g | Sugar: 28g | Vitamin A: 411IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg
