Description
This classic Coconut Pie features a creamy, sweet filling made with sweetened condensed milk, eggs, and vanilla, topped with toasted coconut for a delightful texture contrast. Perfectly baked in a 10-inch pie plate, it’s a comforting dessert ideal for family gatherings or any occasion.
Ingredients
Scale
Pie Filling
- 1 (14-oz) can sweetened condensed milk
- 1/3 cup Bisquick
- 3 large eggs
- 1/4 cup butter, softened
- 2 tsp vanilla extract
Topping
- 1½ cups sweetened flaked coconut
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature for baking the pie evenly.
- Blend Ingredients: In a blender, combine the sweetened condensed milk, Bisquick, eggs, softened butter, and vanilla extract. Blend on high speed for 3 minutes until the mixture is smooth and well incorporated.
- Prepare Pie Plate: Grease a 10-inch pie plate thoroughly to prevent sticking. Pour the blended mixture into the pie plate and let it stand for 5 minutes to allow the filling to settle.
- Add Coconut Topping: Evenly sprinkle the sweetened flaked coconut over the top of the filling for a crispy, sweet crust once baked.
- Bake the Pie: Bake in the preheated oven for 35 to 40 minutes or until a knife inserted near the edge comes out clean, indicating the filling is set.
- Cool and Serve: Allow the pie to cool slightly before serving. It can be enjoyed warm or cooled, and leftovers should be refrigerated for freshness.
Notes
- For a nuttier flavor, lightly toast the coconut before sprinkling on top.
- Letting the batter rest before baking helps improve texture.
- Use fresh coconut flakes instead of sweetened for a less sugary option.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store pie covered in the refrigerator and consume within 3 days.
