Creamy Coconut Pie

Creamy Coconut Pie


  • 2 cup low-fat milk
  • 3/4 cup sugar
  • 1/2 cup Bisquick
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup butter
  • 1/2 tsp vanilla extract
  • 1 1/3 cup coconut
  • 1 unbaked pie shell
  • 1 to 2 containers cool whip


  1. Preheat oven to 350°F.
  2. Add milk, sugar, Bisquick, eggs, butter, and vanilla extract to blender. Blend on the lowest setting for 3 minutes.
  3. Pour blended mix into pie crust and smooth surface with spatula.
  4. Transfer to oven and bake for 35 to 40 minutes or until center is semi-set and crust is a golden brown.
  5. Remove from oven, let cool completely. You can let cool for 10 minutes at room temperature then transfer to refrigerator to cool the rest of the way.
  6. Meanwhile, prepare the coconut by placing a large skillet over medium heat. Add flaked coconut and stir frequently until the coconut is toasted to a light golden brown. Transfer to bowl and set aside to cool. Note: you can also toast coconut in the oven by spreading coconut out onto a cookie sheet and baking at 350°F for 5 minutes or until golden brown.
  7. One pie and coconut has cooled, top generously with cool whip whipped topping followed by toasted coconut.
  8. Slice, serve, and enjoy!

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