Creamy Coconut Pie

When you need a creamy coconut pie on the table fast, this recipe is your answer. It comes together in about an hour from start to finish, with almost no fuss and zero pie crust to roll out.

The magic here is how a simple mix of everyday pantry staples transforms into a silky, custard-like dessert that tastes like you spent all afternoon in the kitchen. Your family won’t believe how easy this really is.

Gather These Ingredients

This pie relies on a handful of simple, everyday ingredients that work together to create something truly special. Everything mixes in one bowl, and the batter does the heavy lifting in the oven.

• Flaked coconut: Gives you that authentic tropical flavor and a bit of texture. Use unsweetened if you prefer less sugar, or sweetened for extra richness.
• Granulated sugar: Sweetens the whole pie and helps it set up nicely as it bakes.
• Bisquick mix: This is the secret ingredient that creates the custard-like filling without a traditional crust. It thickens as the pie bakes.
• Softened butter: Room temperature is key here so it blends smoothly into the batter without lumps.
• Milk: Creates the creamy custard texture. Whole milk works best for richness.
• Vanilla extract: A simple flavor booster that rounds out the coconut beautifully.

How to Make Creamy Coconut Pie

Here’s how to pull this together:

Step 1: Prep your pan

Heat your oven to 350°F and lightly spray a 9-inch pie plate with nonstick cooking spray. This prevents sticking and makes cleanup easy.

Step 2: Mix everything together

In a large bowl, combine the coconut, sugar, Bisquick, softened butter, milk, vanilla, and eggs. Use a handheld mixer or whisk until everything is blended and smooth, about 1 to 2 minutes.

Step 3: Pour and bake

Pour the batter into your prepared pie plate. Bake for 50 to 55 minutes, until the top is golden brown and a knife inserted in the center comes out clean.

Step 4: Cool before serving

Let the pie cool on a wire rack for at least 15 to 20 minutes before slicing. This helps it set and makes serving cleaner.

Make-Ahead, Storage & Leftovers

Store

Let the pie cool completely, then cover it and refrigerate for up to 5 days. It tastes wonderful cold or at room temperature.

Freeze

Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheat

Serve chilled or at room temperature; no reheating needed. If you prefer it warm, gently heat a slice in the microwave for 20 to 30 seconds.

For more on safe storage, see the USDA food-safety guidance for storing leftovers.

Fun Variations

• Toasted coconut version: Toast your coconut lightly in a dry skillet for 2 to 3 minutes before mixing to deepen the flavor.
• Almond-coconut blend: Use ½ cup coconut and ¼ cup sliced almonds for added crunch and nuttiness.
• Lime coconut pie: Add the zest of one lime and 1 tablespoon fresh lime juice to brighten the tropical flavor.

Serving Suggestions

• Serve with a dollop of whipped cream and a sprinkle of toasted coconut on top
• Pair with fresh berries or a fruit compote for brightness and contrast
• Enjoy with a strong cup of coffee or iced tea on a warm afternoon
• Add a drizzle of caramel or chocolate sauce for an extra-special touch
• More Comfort Food to round out the menu

Tips for the Best Results

• Make sure your butter is truly softened to room temperature before mixing. Cold butter will create lumps and won’t blend evenly into the batter.
• If the top starts browning too quickly before the center is done, simply lay a piece of aluminum foil loosely over it for the remaining bake time.
• For extra coconut flavor, stir in ½ teaspoon of coconut extract along with the vanilla.
• A knife inserted in the center should come out clean or with just a few moist crumbs, don’t overbake or the custard will become rubbery.
• Let the pie cool completely to room temperature before covering and refrigerating; this prevents condensation from making it soggy.

Why This One's a Keeper

• Ready in just over an hour, start to finish, perfect for busy weeknights or last-minute gatherings
• No pie crust needed; the batter creates its own tender, custard-like texture as it bakes
• Uses just seven basic ingredients you likely have on hand right now
• Soft, creamy center with toasted coconut flavor that feels homemade and special
• Makes enough for a family with room for seconds

What You'll Use

• 9-inch pie plate
• Large mixing bowl
• Handheld mixer or whisk
• Wire cooling rack

More Easy Recipes

• Cinnamon Roll Cake with Cream Cheese Frosting
• Homemade Hungarian Goulash
• Cinnamon Swirl Cake from Scratch

You might also like: Homemade Amish Oatmeal Pie, Patti LaBelle’s Creamy Mac and Cheese, Coconut Loaf Cake with Fresh Raspberries.

Angela

Creamy Coconut Pie

A simple, no-crust coconut pie that bakes up in under an hour with just seven ingredients. The Bisquick mix creates a silky custard filling that feels fancy but comes together effortlessly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup flaked or shredded coconut
• ¾ cup granulated sugar
• ½ cup Original Bisquick mix
• ¼ cup butter or margarine (softened)
• 2 cups milk
• 1 ½ tsp vanilla extract
• 4 eggs

Equipment

• 9-inch pie plate
• Large mixing bowl
• Handheld mixer or whisk
• Wire cooling rack

Method

 

1. Preheat oven to 350 degrees F and grease a 9-inch pie plate with nonstick cooking spray
2. In a large bowl, using a handheld mixer or whisk, mix all ingredients together until blended. Pour into prepared pie plate
3. Bake in preheated oven for 50-55 minutes, or until the top begins to brown and a knife inserted in the center comes out clean
4. Allow pie to cool on a wire rack before serving

Notes

Room temperature butter is essential—cold butter will create lumps. If the top browns too quickly, cover loosely with foil. This pie can be made ahead and frozen for up to 3 months.