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READY IN 1½ hrs

Amazing Coconut Pie

Read Reviews (54)

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

Ingredients Edit and Save

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

2 cups milk
3/4 cup white sugar
4 eggs
1 cup flaked coconut

1 teaspoon vanilla extract
1/4 cup butter, softened
1/2 cup baking mix

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Directions

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

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 30 mins

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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 ;)

—REDPLAID

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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.

—TYKISHAP2002

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63 Ratings

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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".

—KRPAYNE

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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 delish...it 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.

—starwood

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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.

—JULSKI

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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.

—MARIA PIEPER

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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.

—Chlte

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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.

—BN61079

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Nutrition

Calories
259 kcal
13%

Carbohydrates
32.1 g
10%

Cholesterol
126 mg
42%

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.

Nutritional Information

Amazing Coconut Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 259
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 7.6g 38 %
Cholesterol 126mg 42 %
Sodium 272mg 11 %
Potassium 171mg 5 %
Total Carbohydrates 32.1g 10 %
Dietary Fiber 0.9g 4 %
Protein 6.1g 12 %
Sugars 25.5g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 11 %
Iron 9 %
** Thiamin 4 %
Niacin 12 %
** Vitamin B6 4 %
** Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.