Coconut cream pie is a dessert made with a creamy coconut-flavored filling, typically layered in a pie crust. The filling is often enriched with egg and milk, resulting in a custard-like texture that’s both rich and satisfying. This particular recipe stands out because it uses Bisquick, a versatile baking mix that simplifies the preparation process.

To make this easy coconut cream pie, you will need the following ingredients:

1 cup flaked or shredded coconut: Shredded coconut tends to provide a moister texture, while flaked coconut is drier.
¾ cup granulated sugar: This adds sweetness to the pie.
½ cup Bisquick baking mix: This is the star ingredient that helps create the pie’s crust.
¼ cup unsalted butter, melted: Adds richness to the filling.
1¾ cups milk: Whole milk is recommended for a creamier texture.
1½ teaspoons vanilla extract: For added flavor.
4 large eggs: These help set the filling.

Preheat Your Oven: Set your oven to 350°F (175°C). This ensures the pie bakes evenly.

Prepare the Pie Plate: Grease a 9-inch pie plate with non-stick cooking spray or butter.

Mix the Ingredients: In a large mixing bowl, whisk together the shredded coconut, sugar, Bisquick, melted butter, milk, vanilla extract, and eggs until well combined.

Pour into the Pie Plate: Place the prepared pie plate on a rimmed baking sheet to catch any spills. Pour the coconut mixture into the pie plate.

Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool and Serve: Allow the pie to cool before slicing. For an extra treat, top with homemade whipped cream.

Choosing Coconut: When selecting coconut, opt for shredded for a chewier texture, or flaked for a drier bite. Both will work well in this recipe.
Prevent Spills: To avoid spilling the filling, pour it into the pie plate while it’s on a baking sheet.
Storage: This pie can be stored in the refrigerator for up to 3-4 days. However, it’s best enjoyed fresh.

While it's possible to freeze coconut cream pie, it's not recommended due to potential textural changes after thawing. If you choose to freeze it, ensure it’s completely cooled, wrap it tightly, and consume it within three months.

When stored properly in the refrigerator, coconut cream pie is best consumed within 5-7 days. Always cover it to maintain freshness.

Yes, you can substitute gluten-free Bisquick for regular Bisquick, but keep in mind that the texture and flavor might differ slightly. It’s always best to use recipes specifically developed for gluten-free products.

This coconut cream pie recipe using Bisquick is not only easy to make but also incredibly delicious. With its creamy filling and delightful coconut flavor, it’s sure to be a hit at gatherings or as a sweet treat at home. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is perfect for everyone. Enjoy your slice of tropical bliss!