Impossibly Easy Coconut Pie
This retro Impossibly Easy Coconut Pie isn’t baked in a pie shell – instead, the pie magically makes its own crust. Quick one-bowl prep!
This Impossibly Easy Coconut Pie especially reminds me of an old-fashioned custard pie. I love how simple these are to make. You probably have all of the ingredients on hand to make this dessert right now. It’s budget-friendly, and it tastes great!
The only change I made to this recipe was to add the ground nutmeg to the top – because that’s just always the way I’ve always had it and I kinda like how it looks. If you prefer to leave the nutmeg off, feel free to do so! Try topping off a slice of this pie with Homemade Whipped Cream for an extra special treat.It can be frozen for up to three months. When redy to serve, allow the pie to thaw overnight in the fridge.
Ingredients:
- 1 cup flaked or shredded coconut
- 3/4 cup granulated sugar
- 1/2 cup Bisquick baking mix
- 1/4 cup butter, softened to room temperature
- 2 cups of milk
- 1-1/2 teaspoons vanilla extract
- 4 large eggs
- Grated nutmeg, optional