This pie is easy to prepare and it makes its own crust.

Kiana
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.

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  • Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

258.5 calories; 6.1 g protein; 32.1 g carbohydrates; 113.1 mg cholesterol; 271.6 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
Addictive! I've made it 3 times so far but I followed the suggestions gived by Krpayne. As she suggested I used 3 eggs, 3/4 cup of baking mix, 2 1/4 cups of milk and 2 tsp of vanilla. I took it to a family dinner and everyone loved it! Maybe this recipe should be written up again with these changes and called something like "Ultimate Impossible Pie" thanks Krpayne ;) Read More
(97)

Most helpful critical review

Rating: 2 stars
05/23/2005
I wouldn't call this pie amazing. It was just a little too eggy for me. I really thought that it would taste more like coconut. I even substituted coconut milk for regular milk but the eggs overpowered everything. I also didn't have crust. It was like custard on the bottom and coconut on the top. I will not make this pie again. Read More
(11)
75 Ratings
  • 5 star values: 42
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/28/2003
Addictive! I've made it 3 times so far but I followed the suggestions gived by Krpayne. As she suggested I used 3 eggs, 3/4 cup of baking mix, 2 1/4 cups of milk and 2 tsp of vanilla. I took it to a family dinner and everyone loved it! Maybe this recipe should be written up again with these changes and called something like "Ultimate Impossible Pie" thanks Krpayne ;) Read More
(97)
Rating: 5 stars
12/28/2003
Addictive! I've made it 3 times so far but I followed the suggestions gived by Krpayne. As she suggested I used 3 eggs, 3/4 cup of baking mix, 2 1/4 cups of milk and 2 tsp of vanilla. I took it to a family dinner and everyone loved it! Maybe this recipe should be written up again with these changes and called something like "Ultimate Impossible Pie" thanks Krpayne ;) Read More
(97)
Rating: 4 stars
05/13/2003
A very easy pie that taste good but I would not use it for a special meal. It is not fancy enough for holidays; I think the appearance and texture are more suited for every day. I do agree with one review about the egg taste although it wasn't bad! When I make this pie again I am going to try and use one less egg an additional 1/4 cup of baking mix an additional 1/4 cup milk and an additional tsp of vanilla. Hopefully this will help the texture be more smooth not so "eggy". Read More
(58)
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Rating: 5 stars
10/18/2006
I tried this recipe w/ the modifications that were suggested by Krpayne and it was absolutely an Amazing Coconut Pie. Next time I make it -- I'll use coconut extract instead of vanilla. While the pie was delish...it was more egg custardy and not as coconut. I submitted a picture of this pie it actually came out very pretty golden brown. I also only baked it for 50 min rather than the recommended 60 min. Read More
(42)
Rating: 5 stars
01/02/2008
I have made this many, many times. I add the coconut at the end and just pulse to mix, pour in the buttered pan, then add another cup of coconut on top. That way there's plenty of coconut throughout the pie (preventing that eggy-ness) and it also gets a boost of flavor from the deeply browned top crust of nicely toasted coconut. I have also recently started using gluten free pancake mix instead of Bisquick with no problems. p.s. BUTTER makes a difference in the pan for browning on the bottom. I use pyrex. Read More
(25)
Rating: 5 stars
08/29/2002
I was skeptical about using a baking mix for the self-forming crust due to its saltiness. But it turned out fine and tasted wonderful! I used the Reduced Fat Bisquick and skim milk - no problems. Also I baked it in a French White 10-in. dish instead of the pie pan. It came out looking nice and provides more servings. Read More
(18)
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Rating: 5 stars
05/22/2003
This recipe has also been in my family for years. It is fast and easy. I'm not sure why some of the other's didn't find the crust. The only difference that I saw with my recipe is that I use 1 1/2 tsps. of vanilla. I also use bisquick mix and you can use butter or margarine in this recipe. Read More
(18)
Rating: 5 stars
11/16/2009
I have been making this pie for years and my family loves it. One slight change in the ingredients is the butter should be melted not softened. Also, for those who had a problem getting a crust -- my recipe calls for all the ingredients to be put into a blender and blended on "high" for a minute. I have always had a nice bottom crust and the blender may have something to do with it. Read More
(14)
Rating: 4 stars
05/13/2003
I read all the other reviews first and made a couple changes. I only used 3 eggs instead of 4 and it still tasted "eggy" but in a good way. I also added an extra 1/2 tsp of vanilla. The pie does form it's own crust on the top and the bottom but the bottom crust is thiner and soggy due to the custardy filling that's created. The flavor was good...not overly sweet but I think it needs a thicker consistency. If I were to make it again I think I'd add more bisquick because the pie was barely an inch thick. With one or two more changes I think it would be excellent. Read More
(12)
Rating: 2 stars
05/23/2005
I wouldn't call this pie amazing. It was just a little too eggy for me. I really thought that it would taste more like coconut. I even substituted coconut milk for regular milk but the eggs overpowered everything. I also didn't have crust. It was like custard on the bottom and coconut on the top. I will not make this pie again. Read More
(11)