This is one of our favorite back-of-the-box recipes, and yours too, it seems — more than 600 of you have positively reviewed this recipe. And really, it’s no wonder why. In just over an hour, you can bake up a chewy, sweet and moist dessert featuring all the tropical flavors that everyone loves in a traditional coconut pie. Make this no-stress dessert for your Easter feast or anytime really — it’s a guaranteed crowd-pleaser. You can use either flaked or shredded coconut — though we prefer the moist texture of shredded coconut. There’s really no trick to pulling off this recipe, it truly is impossibly easy.
Ingredients
1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened
Directions
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.
