Super Simple Coconut Pie
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Craving a taste of the tropics without the fuss? Look no further than our Super Simple Coconut Pie recipe! With just a handful of ingredients and minimal effort, you’ll be savoring creamy coconut bliss in no time.
This is such a fun pie to make! One, because it is incredibly quick and simple to make, and two, because it is made completely in the blender! Because it’s such a quick and simple coconut pie, this is a great pie to let your little ones help with so they can call it their own. Just toss the ingredients in the blender and let little fingers push the buttons while you hold the lid on.
The secret magic ingredient in this super simple coconut pie that makes it so easy is Bisquick. Make sure you have that ingredient and you truly can’t go wrong!
What You’ll Need to Make Super Simple Coconut Pie:
Ingredients:
- milk
- sugar
- baking mix (Bisquick)
- vanilla
- eggs
- margarine
- shredded coconut
See? No pie crust! It makes its own crust as it bakes! How cool is that?
How to Make Super Simple Coconut Pie:
First, you are going to pour milk into your blender.
Next, add sugar.
Add the Bisquick baking mix…
…and the eggs.
Then add your butter,
and vanilla.
Then you are going to mix on low speed for three minutes.
Eventually it’s going to look like this!
Next thing you are going to do is spray a nine inch pie plate with nonstick cooking spray.
Then pour batter in and let it rest on counter for five minutes.
After five minutes, sprinkle coconut on the top of the super simple coconut pie.
Finally, bake at 350 for forty minutes.
Look how delicious that looks on the inside?!
There you have it! Super Simple Coconut Pie!
Serve with some whipped cream and enjoy!
Servings: 4
Calories: 270kcal
Ingredients
- 2 Cups milk
- 3/4 Cup sugar
- 1/2 Cup Baking mix
- 4 eggs
- 1/4 Cup butter
- 1 1/2 teaspoons vanilla
- 1 Cup shredded coconut
Instructions
- Put everything except for the coconut into the blender. Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes. Sprinkle coconut on top. Bake at 350 for forty minutes.
Nutrition
Calories: 270kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
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Special thank you to all of you for taking the time to read Southern Plate and for all of the great praise to your friends and family. I’d love it if you left a review! It’s one of the nicest things you can do for a food blogger!
Don’t know what I could have done wrong, but just made this and my husband was dying to try it before Thanksgiving tomorrow. SO GLAD HE DID! It tasted like EGG CASSEROLE!! Had to sadly throw it away! What did I do wrong?
After trying your Miss Patsy’s Too Easy Coconut Cake last week (yum – and I shared with neighbor), I decided to try this coconut pie this week…..you know……to use up the coconut….yeah……to use up the coconut….:) Since I had no Bisquick, I made my own with all purpose flour, a little shortening, and baking powder. I also used 1 tablespoon of Coconut Oil and 1 tablespoon of butter and I used 1 cup of raw milk and 1 cup of half and half. It filled the pie pan to the rim, so I was afraid it might boil over, but it didn’t – it just puffed up and baked beautifully. I let mine bake for about 5-10 minutes longer and it is really good. It reminds me of an old fashioned pie that perhaps one of my aunts would make. Thanks for this recipe!
I just recently discovered your site and love it! I just tried this coconut pie recipe, it sounded so good and easy. However, I took it out of the oven after about 45 minutes and it is still VERY soupy. The coconut is brown though. It has been cooling for about 20 minutes now and isn’t firming up any. The only thing I did different than your recipe was that I used sweet acidolphulus (sp?) milk and I don’t know if that might be causing the problems. Any suggestions? It looks so good and I want to dig into it, but I will have to get a straw in its current state! 🙁
As I am a newer reader to your blog I just read this recipe. I have been making one that my aunt gave to me many years ago. She was raised in Tenn. and came to Ohio in her forties to open a restaurant. I can remember people lined up for over 45 min. outside her restaurant on Sundays waiting to just get in the door. She is long passed and I am sure I can now pass her recipe on. I have never used the blender to make this but I sure will bring it out the next time. I love your site.
4 eggs 1-1/2 cups of sugar 1/2 cup of flour 6 to 7 Tbls. butter
2 cups milk 3 teas. vanilla 1 can of coconut ( about 1 cup)
Mix (now I am going to Blend) together and bake at 350 degrees for about 1 hour. Wonderful!!! And you don’t have to have bisquick.
Please give your Mom a hug for me; I lost mine a year ago from ALZ.
Dear madam,
Via Tipnut and The Grilled Chicken Tenderloin recipe I found your website. And been reading it for half an hour :). It is here, in the Netherlands, 4.49 a.m….
Why people don’t sleep huh.
Can you tell me what is in the Biscuick mix, or the Pioneer, for that matter? I have to replace that with products available here to make the pie.
Is is like a piemix or is there more to it?
Would be much obliged.
Greetings from nocturnal The Netherlands
That was so sad but I’m so happy that it had a good outcome and that your Mom is still with you today and able to walk!! You are a good daughter Christy!!!! Hug your Mom for me!
Wanda