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.
- Ready In:
- 1hr 5mins
- 1⁄2 cup original Bisquick baking mix
- 2 cups milk
- 1 cup flaked coconut
- 3⁄4 cup sugar
- 1⁄4 cup butter or 1/4 cup margarine
- 1 1⁄2 teaspoons vanilla
- 4 eggs
- 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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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!
I purchased the little supermarket checkout 'Bisquick Impossible Pie' cookbook many years ago and this recipe was included in there which I've made many times. The only difference is that in the cookbook it has you putting every thing in the blender, and blending it for a minute or so. It's delicious and thanks for posting, 'cause my cookbook is getting tattered.
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.
We have mixed reviews on this pie recipe. My husband loves it and won't stop talking about it. I, on the other hand, just did not like it at all. The pie separated and created an egg mass at the bottom. I really wanted to like it and was hoping it was close to the real coconut pie thing. I know you didn't develop the recipe, but I had to post a review. My husband is happy that I don't like it so he can have more. I figured 3 stars would fit because he liked it, I didn't, and it might be fixable if I cut back 1/2 the eggs and mix it while baking. Thanks for posting.