Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick spray and set it on a rimmed baking sheet.
- In a large bowl, whisk together the eggs, sugar, and Bisquick mix until fully combined.
- Add the milk, melted butter, salt, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Fold in the shredded coconut until evenly distributed.
- Pour the pie mixture into the prepared pie plate. Bake for 45-50 minutes or until the top is lightly golden and puffed. A knife inserted should come out clean, but the center should still have a slight jiggle.
- Allow the pie to cool at room temperature for at least 1 hour. The pie will deflate as it cools.
- Refrigerate leftovers for up to 3 days. Pie can be served chilled or at room temperature.
Nutrition
Notes
This impossibly easy pie is a delicious combination of sweet, creamy filling and chewy coconut, perfect for dessert any time of year!
