You’ll enjoy the tropical flavor of coconuts and creamy vanilla custard in this impossible coconut pie that’s effortlessly made with a Bisquick mix. It’s light, custardy, coconutty, and crowned with a toasted golden brown top. It takes only a few ingredients and less than an hour to make a batch of this custard pie. Serve it as an after-meal dessert with a hot cup of peppermint coffee or spiced tea.
Tips on Making Coconut Pie
Coconut custard pie is one of the well-loved desserts that probably every family has their own version of. Here’s a simple crustless pie recipe that even non-bakers and beginners can follow. To start, here are some helpful tips:
- Use room temperature ingredients so that the pie will cook evenly.
- Have no Bisquick? No worries! Substitute the Bisquick with the same amount of flour mixed with ½ tablespoon of baking powder. It’ll still come out like a real Bisquick impossible pie.
- Mix in other delicious ingredients to your pie filling like walnuts, raisins, and even fresh shredded coconut meat.
- Grease the pie pan well so that the pie can be easily removed later on.
- Top your pie with shredded sharp cheddar cheese for a delicious sweet and salty flavor contrast. You can also simply top it with whipped cream, powdered sugar, almonds, and more toasted coconut flakes.
- This impossible pie forms its own crust. But if you want to, you can bake it in a flaky pie crust. Brush the sides with egg yolk or heavy cream and sprinkle it with brown sugar for a sweet crackly bite.
How To Make Coconut Pie
Here’s an impossibly easy coconut pie recipe for a dessert that has the right amount of sweetness and is not overwhelmingly rich. The coconut and custard in this pie are a match made in heaven.
Ingredients
- 1 cup half and half
- 1 cup condensed milk
- ½ cup sugar
- ½ cup butter
- 4 eggs
- ¼ cup butter, melted
- 1 tsp vanilla extract
- 1⅓ cups sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9-inch pie plate. Set aside.
- Combine half and half, condensed milk, sugar, Bisquick, eggs, butter, and vanilla in a mixing bowl. Mix well.
- Pour the milk mixture into the prepared pie plate. Sprinkle the coconut flakes.
- Bake it for 40 minutes or until the pie is set and the top is golden brown.
- Top with fresh whipped cream and powdered sugar, if desired. Serve and enjoy!
Nutrition
- Sugar: 39g
- :
- Calcium: 161mg
- Calories: 461kcal
- Carbohydrates: 42g
- Cholesterol: 106mg
- Fat: 30g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 5g
- Potassium: 273mg
- Protein: 7g
- Saturated Fat: 12g
- Sodium: 333mg
- Trans Fat: 1g
- Vitamin A: 1089IU
- Vitamin C: 1mg
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Frequently Asked Questions
What is the difference between coconut cream pie and coconut custard pie?
Coconut cream pie is creamy and milky, as it is mainly made with whipped cream and pudding mix. Its filling is cooked on the stove and it sets as it cools, while the pie crust is baked separately with pie weights. Coconut custard pie, on the other hand, has a rich custard taste and texture as it is made with eggs, milk, and cream. Also, the entire pie is baked in the oven, giving it a crispy golden brown top layer.
Should you refrigerate impossible pie?
Yes. Keep it in an airtight container to prevent it from drying out. It will stay good in the fridge for 4 days, while in the freezer it can last for 2 months. This pie is good to consume hot, cold, or at room temperature.
Conclusion
Whether it’s for a special Sunday lunch or you’re just stocking up on some dessert, this yummy coconut pie is sure to satisfy. Be sure to give it a spot on your dessert menu!Have your own special recipe to share? Submit Your Recipe Today!
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