Impossibly Easy Coconut Pie

Enjoy a scrumptious coconut pie that’s impossibly easy to make because there’s no crust to roll. ...MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2009

cup flaked or shredded coconut

3/4

cup sugar

1/2

cup Original Bisquick™ mix

1/4

cup butter or margarine, softened

cups milk

1 1/2

teaspoons vanilla

eggs

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1

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2

In medium bowl, stir all ingredients until blended. Pour into pie plate.
3

Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Ever wonder why there is such a difference in the price among vanilla extracts? Pure vanilla extract gets its flavor from extracting real vanilla beans and is more expensive. Imitation vanilla, on the other hand, is created from various artificial flavorings and therefore less costly.
Read coconut packages closely and you’ll notice that there are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Either type works well in most recipes, but using shredded results in a more moist and chewy finished product.