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Amazing Coconut Pie

Rated as 4.3 out of 5 Stars

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

1 h 30 m servings 259 cals
Original recipe yields 8 servings (1 - 9 inch deep dish pie)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.
  2. Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.

Footnotes

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

Nutrition Facts


Per Serving: 259 calories; 12.1 g fat; 32.1 g carbohydrates; 6.1 g protein; 113 mg cholesterol; 272 mg sodium. Full nutrition

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Reviews

Read all reviews 61
  1. 71 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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 wi...

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 ...

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 throu...

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 proble...

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...

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 crus...

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...

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 ...