Gluten-free Amazing Coconut Pie Recipe

By Sandy Kirby Quandt

If you made the Gluten-free Squash Pie recipe, then how about making this gluten-free coconut pie, and deciding which one you like best? Both have coconut in them, after all. I’m sure you know which pie I choose. πŸ˜‰

This filling pie recipe was adapted from the recipe on the back of a Baker’s Coconut package. The Bisquick “amazingly” creates its own pie crust.

  • 2 cups milk
  • 3/4 cup sugar
  • 1/2 cup Gluten-free Bisquick mix
  • 4 eggs
  • 1/4 cup butter or margarine, softened
  • 1 tsp vanilla
  • 1 1/3 cups coconut

Blend together milk, sugar, Bisquick, eggs, butter and vanilla.

Place a greased 9-inch pie plate on a baking sheet.

Pour mix into greased pie plate.

Sprinkle with coconut.

Bake at 350 degrees F for 40-50 minutes or until center of pie is set and top is golden brown. Serve warm or cool on wire rack. Store any leftover pie in the refrigerator.

 

Enjoy!

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I wish you well.

Sandy

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