Impossible Bisquick Coconut Pie
Submitted by alcoa84
Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.
YIELD
12 servingsPREP
10 minCOOK
55 minREADY
1 hrsThe original lazy baker’s pie. Everything goes into the blender, the Bisquick sinks while the coconut floats, and somehow the oven sorts the rest. You end up with three layers: a thin crust on the bottom, sweet custard in the middle, and a golden coconut crown on top.
The trick is letting it bake the full 50 to 55 minutes. The knife test matters here, because a pie pulled early stays soupy in the center. Once cool, the texture firms into something between a flan and a coconut custard pie.
Use full-fat milk if you have it. The richer the dairy, the silkier the custard, and the better that coconut crust toasts up.
Pro Tips
- Run the blender just 15 seconds. Over-mix and the eggs whip in too much air, which makes the top crack.
- Grease the pie plate generously. The thin self-formed crust loves to stick.
- Let it cool fully before slicing. Warm, it slumps. Cooled, it slices clean.
- Store covered in the fridge for up to 4 days.
Variations
- Stir in a half cup of chocolate chips before baking for a coconut-chocolate version.
- Swap vanilla extract for almond extract and top with sliced almonds.
- Add a tablespoon of rum for a piña-colada-leaning pie.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease pie plate, 10x ½ inch.
Place all ingredients in blender container.
Cover and blend on High 15 seconds.
Pour into plate.
Bake until knife inserted in centre comes out clean, 50 to 55 minutes, cool.
Comments
I have made this before and it's absolutely GLORIOUS!!!!!!
I tried this and it was gross. But I am allergic to cow's milk and I made it with soy milk instead. Is that why it was so gross? the 'custard' part was not smooth and creamy, it was almost the consistency of scrambled eggs, but sweet tasting - just plain gross. Tossed it in the trash. Sounds so good and so easy, but I was so disappointed.
The soy milk ruined it. That stinks...this pie is delicious.
Use coconut milk and coconut oil instead of milk & Butter
Was it gross?
I made this a while ago and it was a big success! Going to do aga in!
Do you use sweetened or unsweetened coconut?
Unsweetened. If you use sweetened, just slightly reduce the amount of sugar.
Can Gluten Free Bisquick be used in this recipe?
yes.
I made this recipe last week and it came out great, a little flat but was perfect, instead of butter and milk, I used Silk Heavy Whipping Cream in place of butter and Planet Oat Milk (Vanilla) in place of milk, and it came out prefect.
I would like to make this dessert using my set of 9 ounce ramekins. Any idea how many ramekins it would take and how long to bake them.
I would guess 4 ramekins, and reduce the cooking time to 30 to 35 minutes.
This was my fathers favorite! Mom made it for him every birthday! I bet she is still making it for him in heaven❤
I made this a very very long time ago maybe right after recipe came out and forgot about it till I saw this. Back then no such thing as 2% milk that I used today.
Has anyone tried adding a banana..,thought banana custard might taste good......
Also has anyone ever substituted sweetened condensed milk
I've seen a recipe that calls for the condensed milk but haven't made it.
I made this & decreased vanilla to 1 tsp and added 1/2 tsp almond extract. Delicious!
I love this recipe. Have made it for years. Very easy and very good.
I have made this many times, delicious, could be all the substitutes can make it gross. But everyone's taste is different to each his own.
I've made this many times, but I never use baking mix - just AP flour. Also, leave out the coconut, and add 1/3 cup cocoa. My kids call it chocolate mousse pie.