Bisquick impossible pie recipe is here! How to make a crustless coconut pie that is a tender and sweet dessert adults and kids love. Just one easy Bisquick recipe we have on our site.
Ever had an amazing coconut pie at a restaurant that tastes like heaven? You can make a Bisquick impossible pie version at home that will remind you of that. NO crust necessary, just the inside goodness you want and skip the rest. (affiliate links present)
Bisquick Impossible Pie Coconut
I’m kinda’ obsessed with this flavor, ok like a lot. I was born in Hawaii so I guess it was just a thing over there and brought it with me over to the main land. I have made all the things with it that my girls can’t get enough of it now either. From coconut muffins, to adding it on top of oatmeal it’s a staple in our house.
If you have followed my blog for any length of time you know that I’m all about quick easy desserts. Nothing complex around here. Using this baking mix makes everything simple. If you have only used this to make fluffy Bisquick biscuits OH there is so much you can do with it that is beyond yummy.
Crustless Coconut Pie
Impossible coconut pie is another name for this. Why they call it this is I guess because it isn’t like a traditional type with a dough type pie crust on the bottom. Instead as it sits after being baked the bottom will harden a bit and make a sort of coconut crust of sorts.
Since there isn’t a lot of binder in it you will need to always keep it cooled in the fridge. I mean you can enjoy it at room temperature after it sits for about 30 minutes out of the oven but beyond that, keep it cooled. A piece of plastic wrap or aluminum foil on the top will keep it moist and out of the air.
- 1/2 c Bisquick
- White granulated sugar
- Shredded and sweetened coconut
- Butter that has been melted
- 2 c milk – 2% or whole, coconut milk for dairy free
- Vanilla and you could add a bit more coconut extract for a real coconut lover
Use a pie plate of course. Glass is my choice, or ceramic so it doesn’t stick at all when done. Use a bit of non stick cooking spray if you have an older pan. This one is great served after you’ve enjoyed our Bisquick pot pie for dinner.
Bisquick Impossible Pineapple Coconut Pie
If you wanted more of an island flare you could add 1/4 cup of finely diced pineapple tidbits in there too. Or make as is and when served put a dollop of Cool Whip or whipped cream on top with a few pieces on top of that.
- Start by preheating your oven to 350 degrees F. In a mixing bowl whisk together your eggs, sugar, melted butter and milk. Use a stand or an electric hand mixer so it is smooth.
- Add vanilla, coconut extract (if using) and Bisquick, mix well.
- Fold in the shredded coconut. Pour mixture in a pie pan and bake for approximately 1 hour or until the center sets and the top is golden brown.
- Remove from oven and let it sit on a cooling rack for at least 30 minutes before serving.
- This will let the custard firm up a little more.
If you will not be serving right away, store in your refrigerator until you are ready to do so. If you need to make your own gluten free or regular flour mix; fold together 1 cup of gluten free flour or all purpose flour, 1.5 tsp of baking powder, 1/4 tsp salt, and 1 Tbsp of cold butter. Use a pastry cutter to combine.
Simple Coconut Pie Recipe
Like I said, this isn’t hard but it does look and taste like it is fancy and more difficult than it is. There is a Bisquick impossible cheeseburger pie that is savory with cheddar cheese ground beef. You can make this this same mix. I like the sweeter type because I love coconut after dinnertime.
If you don’t have this specific yellow box you can use another brand of pancake mix. The only real difference between the two is that the latter will have a bit of sweetness to it. Jiffy baking mix is more on the savory side too and can be substituted 1:1 ratio.
Impossible coconut pie can be covered and refrigerated for a few days. If you won’t eat it that quickly, wrap in foil and freeze. When ready to eat put it into the fridge to thaw. Enjoy a piece at a time but continue storing in the refrigerator, don’t leave on the counter or it will soften too much.
Impossible Bisquick Pie
Honestly this is great right out of the freezer defrosted just a tad where it isn’t hard but a bit chewy. It’s almost like a homemade Mounds bar in a slice and OMG so good. Almost as good as a piece of pumpkin sheet cake in the morning which I’m guilty of doing during the holidays.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Bisquick Impossible Pie Recipe
- 1 pie pan
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine eggs, sugar, melted butter and milk. (I used an electric hand mixer). Add vanilla, coconut extract (if using) and Bisquick, mix well.
- Stir in the shredded coconut. Pour mixture in a pie pan and bake for approximately 1 hour or until the center sets and the top is golden brown.
- Remove from the oven and let sit for at least 30 minutes before serving (this will let the custard firm up a little more). If you will not be serving right away, store in your refrigerator until you are ready to do so.