This easy, delicious pie makes its own crust and is ready for the oven in about 5 minutes 🙂
The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.
I chose this recipe because one reviewer had said it was very “custardy”…we LOVE custard!! We LOVED this recipe…I can’t wait to make it again…and again. I screwed it up and added the coconut to the blender…oops…so I also added more coconut to the top…it was fantastic!! Wonderful custard like “pie” that tastes like a macaroon! I had to bake mine a little longer than the recipe calls for. About 10 extra minutes. Easy to make!!
I found this same recipe in an old cookbook I bought at a garage sale, titled, You’ve Got to Be Kidding! It also features other delectable delights such as Earthworm Cookies. This pie is absolutely delicious and amazing because it makes its own separate crust, filling and topping; all out of the blender! My recipe instructs to blend as you count slowly to 10, and it instructs to put the coconut in the blender with the other ingredients. As such, it provides a nice buttery topping for the pie. It also fools skeptics of the pie who think they don’t like coconut. This is a definite keeper in our house. If you love custard, you’ll love this pie. Incidentally, I do not try the Earthworm Cookie recipe!
I have to say that this recipe deserves 5 stars just because it is soooo stupid easy. I was looking for a stress free killer desert for the holidays. On top of that we are both diabetic so I wanted something that I could get as low carb as possible. So with that in mind, I just had to try this recipe. I substituted the sugar for Splenda and added a teaspoon of coconut extract to make sure that the pie had enough flavor as one of the reviews that I read some where said that the pie was eggy and did not have a lot of flavor. That surely was not my experience. I did make a few mistakes. I almost forgot to add the butter and had to add it in to the pie after it was in the pie pan and I started the pie on the middle rack. After 45 minutes of cooking the pie was not even close to being done so I moved it down to the bottom rack and cooked it for another 10 minutes. It browned and was done in this amount of time. I was afraid that with the Splenda that it would not brown but it did. We had the pie for desert that night and my husband ate 3/4 of the pie by himself and stated that it was holiday approved. Thank you for posting this and making my hubby a very happy man. Just a note for anyone else that needs to be concerned about sugar, I will buy unsweetened coconut and steep it a Splenda simple sugar like solution to further reduce the added sugar. I just wish there was a substitute for the Bisquick or flour part but oh well it is for the holidays. Even diabetics need a little sweet now and then. Be assured that this will be a holiday tradition from now on.
Tastes great and so easy to make. I stirred the coconut in with the other ingredients and then sprinkled 1/4 more on top. This recipe is a keeper.
Made this for my dad he and he enjoyed it. Tasted really nummy with whipped cream. Next time I’m going to try adding vanilla extract and see if that gives it the flavor he remembered from so many years ago. As far as looks goes it turned out beautiful !!
1/2 cup Bisquick
3/4 cup sugar
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.