Amazing Coconut Pie Recipe -
Amazing Coconut Pie Recipe
  • READY IN hrs

Amazing Coconut Pie

Recipe by  

"This pie is easy to prepare and it makes its own crust."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.
  2. Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

Addictive! I've made it 3 times so far but I followed the suggestions gived by Krpayne. As she suggested I used 3 eggs, 3/4 cup of baking mix, 2 1/4 cups of milk and 2 tsp of vanilla. I took it to a family dinner and everyone loved it! Maybe this recipe should be written up again with these changes and called something like "Ultimate Impossible Pie" thanks Krpayne ;)

Most Helpful Critical Review
May 23, 2005

I wouldn't call this pie amazing. It was just a little too eggy for me. I really thought that it would taste more like coconut. I even substituted coconut milk for regular milk, but the eggs overpowered everything. I also didn't have crust. It was like custard on the bottom and coconut on the top. I will not make this pie again.

May 13, 2003

A very easy pie that taste good, but I would not use it for a special meal. It is not fancy enough for holidays; I think the appearance and texture are more suited for every day. I do agree with one review about the egg taste although it wasn't bad! When I make this pie again, I am going to try and use one less egg, an additional 1/4 cup of baking mix, an additional 1/4 cup milk, and an additional tsp of vanilla. Hopefully this will help the texture be more smooth not so "eggy".

Oct 18, 2006

I tried this recipe w/ the modifications that were suggested by Krpayne and it was absolutely an Amazing Coconut Pie. Next time I make it -- I'll use coconut extract instead of vanilla. While the pie was was more egg custardy and not as coconut. I submitted a picture of this pie, it actually came out very pretty, golden brown. I also only baked it for 50 min rather than the recommended 60 min.

Jan 02, 2008

I have made this many, many times. I add the coconut at the end and just pulse to mix, pour in the buttered pan, then add another cup of coconut on top. That way there's plenty of coconut throughout the pie (preventing that eggy-ness) and it also gets a boost of flavor from the deeply browned top crust of nicely toasted coconut. I have also recently started using gluten free pancake mix instead of Bisquick with no problems. p.s. BUTTER makes a difference in the pan for browning on the bottom. I use pyrex.

Aug 29, 2002

I was skeptical about using a baking mix for the self-forming crust due to its saltiness. But it turned out fine and tasted wonderful! I used the Reduced Fat Bisquick and skim milk - no problems. Also, I baked it in a French White 10-in. dish instead of the pie pan. It came out looking nice and provides more servings.

May 22, 2003

This recipe has also been in my family for years. It is fast and easy. I'm not sure why some of the other's didn't find the crust. The only difference that I saw with my recipe is that I use 1 1/2 tsps. of vanilla. I also use bisquick mix and you can use butter or margarine in this recipe.

May 13, 2003

I read all the other reviews first, and made a couple changes. I only used 3 eggs instead of 4, and it still tasted "eggy" but in a good way. I also added an extra 1/2 tsp of vanilla. The pie does form it's own crust on the top and the bottom, but the bottom crust is thiner and soggy due to the custardy filling that's created. The flavor was good...not overly sweet, but I think it needs a thicker consistency. If I were to make it again, I think I'd add more bisquick because the pie was barely an inch thick. With one or two more changes I think it would be excellent.


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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