Tasty Bisquick Impossible Coconut Pie

Here’s my go-to recipe for Bisquick impossible coconut pie – a simple dessert that makes its own crust while baking, with a soft, sweet filling and toasted coconut top.

This pie has been my secret weapon for last-minute guests because it takes just minutes to mix up. My kids always fight over the last piece, and I’ve learned to make two at a time so there’s enough for breakfast the next day.

What Kind of Coconut Should I Use?

For this impossible pie, you’ll want to stick with sweetened shredded coconut, which you can find in the baking aisle of most grocery stores. Regular shredded coconut (sometimes labeled as long-shred) works better than finely desiccated coconut since it gives the pie more texture and that classic coconut feel. If you’re using frozen shredded coconut, make sure to thaw and dry it well before adding it to your mixture. While unsweetened coconut can work in a pinch, keep in mind that it might make your pie less sweet than intended, and you might want to adjust the sugar accordingly. Just avoid using fresh coconut in this recipe – it contains too much moisture and can throw off the texture of your pie.

Options for Substitutions

This magic pie recipe is pretty forgiving with substitutions, though some ingredients are key to success:

• Bisquick mix: While Bisquick is the traditional choice, you can make your own by mixing 1/2 cup all-purpose flour with 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 tablespoon butter. Just make sure to cut the butter in well.
• Milk: Feel free to use any milk you prefer – whole milk, 2%, or coconut milk all work great. For extra richness, you could even use half-and-half.
• Coconut: Sweetened coconut is important for the right texture and sweetness. If you only have unsweetened, add an extra 2 tablespoons of sugar to the recipe.
• Butter: You can swap the regular butter with coconut oil for more coconut flavor, or use any neutral-flavored oil like canola or vegetable oil.
• Coconut flavoring: Since this is optional, you can skip it or replace it with a bit of rum extract or almond extract for a different twist.

Watch Out for These Mistakes While Baking

The biggest challenge with Impossible Coconut Pie is overmixing the batter – while it might be tempting to beat everything until completely smooth, a few small lumps are actually okay and will give you the perfect custard-like texture.

Temperature control is crucial – using cold eggs and milk straight from the fridge can cause the melted butter to solidify into tiny chunks, so let these ingredients come to room temperature for about 30 minutes before mixing.

A common mistake is forgetting to grease the pie plate, which can make serving difficult – a light coating of butter or cooking spray will help the pie release easily, and don’t worry if the top looks very brown while baking, as this creates the signature crispy coconut crust.

For the best results, let the pie cool completely for at least an hour before slicing, as the layers need time to set properly, and resist the urge to open the oven door while baking since this can cause the pie to sink in the middle.

What to Serve With Impossible Coconut Pie?

This magical self-layering pie is perfect with a few simple accompaniments that won’t overshadow its unique coconut flavor. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes a great topping, while a cup of hot coffee or tea helps balance the pie’s sweetness. For brunch gatherings, I like serving it with fresh berries on the side – strawberries and raspberries work especially well with the coconut flavor. If you’re serving this for dessert after dinner, keep things simple with just a light dusting of powdered sugar on top and let the pie’s custardy texture shine.

Storage Instructions

Keep Fresh: Once your impossible coconut pie has cooled completely, cover it with plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 5 days. The coconut flavor actually gets even better after a day!

Freeze: Want to save some for later? Cut the pie into individual slices, wrap each piece in plastic wrap, and place them in a freezer bag. They’ll keep well for up to 3 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.

Serve Later: When you’re ready to enjoy your frozen pie slices, just move them to the fridge the night before. Once thawed, you can eat them cold, or warm them slightly in the microwave for 15-20 seconds if you prefer. Add a dollop of whipped cream, and it’s just as good as fresh!

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 230-250 g

Ingredients

• 2 cups milk (whole milk for richness)
• 3 tbsp melted butter (unsalted, like Land O’Lakes)
• 2 tsp vanilla extract
• 1/2 cup Bisquick mix
• 4 eggs (large)
• 1/2 tsp coconut flavoring (for a more intense coconut flavor)
• 1 cup sweetened shredded coconut (I use Baker’s coconut)
• 3/4 cup granulated sugar

Step 1: Preheat the Oven

Begin by preheating your oven to 350 degrees F.

This ensures that your oven is at the right temperature when you’re ready to bake, allowing for even cooking.

Step 2: Prepare the Batter

In a large mixing bowl, combine eggs, sugar, melted butter, and milk.

Use an electric hand mixer to blend these ingredients until smooth.

Add vanilla, coconut extract (if you’re using it), and Bisquick, mixing well to incorporate all the elements into a uniform batter.

Step 3: Add the Shredded Coconut

Gently stir in the shredded coconut, making sure it is evenly distributed throughout the batter.

The coconut adds texture and a rich flavor to your dish.

Step 4: Bake the Mixture

Pour the prepared mixture into a pie pan, ensuring that it is spread evenly.

Place the pan in the preheated oven and bake for approximately 1 hour.

The pie is done when the center is set and the top has turned a golden brown color.

Step 5: Cool and Serve

Remove the pie from the oven and let it sit at room temperature for at least 30 minutes.

This resting time allows the custard to firm up.

If you’re not serving the pie immediately, store it in the refrigerator until you’re ready to enjoy it.

This step helps maintain its freshness and ensures that the texture remains just right.