Impossible Coconut Pie

"I love this dessert. It tastes like a coconut macaroon, and it is simple to make. Drizzle melted chocolate on top and it tastes like a "mounds" bar. This comes from Bisquick."
 
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photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by Caroline Cooks photo by Caroline Cooks
photo by MsBindy photo by MsBindy
Ready In:
1hr 5mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Heat oven to 350ºF.
  • Grease 9-inch pie plate.
  • Stir all ingredients until blended.
  • Pour into pie plate.
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
  • Cover and refrigerate any remaining pie.

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Reviews

  1. This was a very easy and good coconut pie to make. I only used 1/2 cup sugar and tossed some coconut over the top as other reviewers suggested. Will go in the keepers file. Thanks.
     
  2. I found this recipe on another site with a couple of variations. First the whole thing goes into a blender and mixes for 3 minutes. Second, it is allowed to sit for 5 minutes before going into the oven so the Bisquick can settle and make the crust. And, last, I mix half the coconut in the blender and put the other half on top before popping it in the oven. This makes a very nice looking top. It is definitely easy and very tasty!
     
  3. Have been making this for many years. I do cut back on the sugar to 1/2 cup and add about 1 tsp. of grated lemon rind in addition to the vanilla. You can also try it with grated orange rind. Great either way!
     
  4. This is a five star recipe with a few simple changes. I used a deep dish pie plate (very recommended!) and put a cookie sheet on the bottom shelf, just in case. Nothing dripped over, but if I had used a normal pie plate, there would have been a lot of spatter. I used 2 teaspoons of vanilla and 1/2 teaspoon of almond extract, and added a lot of nutmeg; these additions seemed to fix the "eggy taste" that other reviewers talked about. When the pie was 20 minutes from done, I sprinkled extra coconut on top to make a beautiful toasted coconut topping; note that if you try this, you will need to check on your pie several times to make sure the coconut does not burn... I ended up having to put foil over the top to protect it. <br/><br/>My other change was that I baked the pie in a 325 degree convection oven for about 1.25 hours and let it rest a good two hours before slicing it.<br/><br/>The pie received rave reviews from everyone at our Easter supper. It tasted like a coconut custard pie, and was sooo easy to make! Thanks for posting.
     
  5. This is a delicious pie! It firmed up nicely and made its own crust on the bottom. I tried putting a little coconut on top before baking and it looked good, but was too crunchy for me after baking. I didn't like it with the creamy texture of the rest of the pie, so next time I'll skip that. This is one great-tasting pie, KelBel!
     
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Tweaks

  1. Very easy to make. I made a few subsitutions to reduce the cholesterol. I used soy milk rather than regular milk, and I replaced the butter with Crisco. I will admit that I was not expecting this to be a custardy bottom with the coconut on top. I think the description of a coconut macaroon threw me off a little. Regardless, the pie was tasty, and I really wish I had some chocolate to drizzle over the top. I know I would have adored that!!
     

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