Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
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2
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
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3
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
Pouring a liquid filling into a pie crust, and not spilling as you place the pie on the oven rack can be tricky. We found that placing the pie plate on the cookie sheet first before pouring in the coconut filling helps to prevent spilling when moving both to the oven.
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.
Some of our favorite sweet treats start with your trusty box of Bisquick™. Get a taste with these Impossibly Easy Desserts.
This easy coconut pie is great on its own, but try serving slices with Homemade Whipped Cream for an added treat.
