Desserts
This amazing coconut pie recipe with Bisquick delivers the perfect balance of a golden, crunchy top and a velvety coconut filling that melts in your mouth. 🌟 I've perfected it over years of baking, and it's become a crowd-pleaser at every holiday gathering—no fuss, just pure coconut bliss.
The secret? Using Bisquick for a foolproof crust that holds up beautifully while baking.
The best part? This pie comes together in just 30 minutes of prep time, with most of the work happening in the oven.
You'll start with a simple Bisquick crust that transforms into a crispy, buttery base, then pour in a luscious coconut filling that's rich, creamy, and packed with that tropical flavor you love. No pie weights or complicated techniques—just straightforward steps that guarantee results every time.
Imagine taking that first bite: the contrast of the crispy crust giving way to the cool, creamy coconut filling, all topped with a dusting of powdered sugar. It's the kind of dessert that makes people ask for seconds, and it's so much better than anything you'd find in a store.
The filling stays perfectly set while the crust stays crispy, which is no small feat with coconut pies.
This recipe works beautifully for holidays, potlucks, or even a special dessert night at home. Once you try it, you'll never go back to store-bought coconut cream pies again. Let's get baking!
Ingredients for amazing coconut pie recipe bisquick
Pantry staples plus a few tropical touches—this pie comes together faster than you'd think.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 1 ½ cups | For crust foundation |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For filling sweetness |
| Sweetened Condensed Milk 🥛 | 14 oz | Standard 14 oz can |
| Coconut Milk 🥥 | 13 ½ oz | Standard 13.5 oz can |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ½ cup | For final dusting |
| Shredded Coconut 🥥 | ¼ cup | Sweetened, for topping |
| Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash |
| All-Purpose Flour 🌾 | ½ cup | For extra crust strength |
Bisquick is the secret weapon here—the original mix works best for that perfect crumbly crust. Grab a box from Walmart or Kroger (I always keep one on hand), and make sure it's not expired. The butter needs to be cold—take it out of the fridge 20 minutes before mixing. For the coconut milk, full-fat canned works best—the light version won't give you that rich texture. If you're using sweetened condensed milk from a can, give it a good shake before opening to mix any settled cream back in. The shredded coconut? Sweetened is non-negotiable—unsweetened will make your pie taste bland.
No Bisquick? Mix 1 cup flour, 1/2 cup cornmeal, 1 tbsp baking powder, and 1/2 tsp salt—it's not identical but gets you close. Running out of vanilla? Vanilla bean paste works too, or even a splash of vanilla sugar. The egg wash can be skipped if you're in a rush, but trust me—that golden sheen is worth the extra 2 minutes. For the powdered sugar topping, I like to mix it with a pinch of salt to balance the sweetness. And if you're feeling fancy, toasted coconut flakes on top add a whole new level of crunch.
This pie keeps beautifully—3 days at room temperature if stored in an airtight container, or up to 1 week in the fridge. For holidays, I always make it 2 days ahead so the flavors meld. The filling actually gets better overnight. Freezing? Wrap tightly with plastic wrap before putting in a bag—it'll last up to 3 months. Just let it come to room temp before serving. And if you make extras? Gift jars of the filling—people will think you're a genius.
Why You'll Love This Recipe
- No-Fuss Assembly: The crust goes together with just three ingredients—flour, butter, and a pinch of salt—while you’re still debating what to make for dessert. Honestly, I’ve made this pie with cold butter straight from the fridge, and it still holds together like a dream.
- Tropical Twist: That creamy coconut filling? It’s the magic combo of condensed milk and coconut milk—rich but not cloying, with just enough sweetness to make you forget it’s basically a dessert made from pantry staples. The buttery crust soaks up the goodness perfectly.
- Potluck Hero: Between us, this is my go-to for gatherings because it travels well, stays fresh for days, and no one ever asks for the recipe twice. Plus, the coconut flavor feels fancy but costs less than half of what a bakery pie would.
- Budget Bargain: I’ve made this pie for under $5 total, and it feeds six. The Bisquick cuts down on prep, the canned coconut milk saves time, and the leftovers? They’re even better the second day—if they last that long. (Yes, even on a Tuesday night.)
Step-by-step instructions for coconut pie with Bisquick
Here's how to make a dreamy coconut pie with a golden crust and velvety filling.
🍳 Step 1: Prepare the Crust Mixture
In a large bowl, combine the 1.5 cups Bisquick Original Mix and 0.5 cup All-Purpose Flour. This gives your crust extra strength for that perfect crunch. Cut in the 0.5 cup Unsalted Butter (cold, cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Slowly add 1.5 cups Granulated Sugar while mixing with a fork or your hands. The sugar will start to dissolve into the dry ingredients, creating a sandy texture. Press 0.25 tsp Salt into the mixture to distribute it evenly. This step ensures your crust will be both sturdy and sweet—no soggy bottoms here!
👨🍳 Step 2: Assemble the Crust in the Pie Dish
Transfer the crust mixture to a 9-inch pie dish and press it firmly and evenly into the bottom and about 1 inch up the sides. I like to use my fingers to smooth it out, making sure there are no air pockets or thin spots. This creates a solid foundation that won't crack during baking.
Chill the crust in the refrigerator for 20 minutes while you prepare the filling. This crucial step prevents the crust from shrinking or leaking filling when it hits the oven. Preheat your oven to 350°F during this time—you'll want everything ready to go when the crust is chilled.
🥘 Step 3: Make the Creamy Coconut Filling
In a medium saucepan, combine the 14 oz Sweetened Condensed Milk, 13.5 oz Coconut Milk, and 1 tbsp Vanilla Extract. Place the pan over medium heat and stir constantly until the mixture begins to bubble and thicken—about 5-7 minutes. You'll know it's ready when it coats the back of a spoon smoothly.
Remove from heat and let it cool for 5 minutes. While it cools, whisk together the 1 whole Egg and 0.25 cup Heavy Cream in a small bowl. This egg wash will give your pie that beautiful golden finish. Here's the thing—don't skip letting the filling cool slightly. Adding warm filling to the crust can cause it to steam and become soggy.
🔥 Step 4: Bake to Golden Perfection
Pour the cooled coconut filling into the chilled pie crust. Sprinkle the 0.25 cup Shredded Coconut evenly over the top. In a small bowl, whisk together the egg wash ingredients and brush it lightly over the shredded coconut topping. This creates that irresistible golden crust we're after.
Bake in the preheated 350°F oven for 50-55 minutes until the filling is set and the crust is golden brown. Here's how to test it: Gently shake the pie—if the filling jiggles slightly but doesn't wobble, it's done. If it's still too soft, give it another 5 minutes. The center should be just set, not firm.
⏰ Step 5: Finish and Serve
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This resting time allows the filling to firm up properly and makes slicing much easier. While it cools, dust the top with 0.5 cup Powdered Sugar for that classic coconut pie finish.
Slice and serve this amazing coconut pie with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the crispy crust, creamy filling, and sweet coconut topping makes every bite worth the wait. Trust me, your taste buds will thank you for taking the time to make this from scratch!
Pro Tips For Making Amazing Coconut Pie Recipe Bisquick
- CHILL THE COCONUT MIX: Mix your Bisquick, sugar, and coconut milk cold—literally. After combining the dry and wet ingredients, pop the batter in the fridge for 15 minutes. I learned this the hard way when my pie’s crust turned greasy instead of flaky. The cold butter in the mix behaves better when it hits the oven.
- MELT BUTTER FIRST: Don’t just dump cold butter into the Bisquick crust—melt it first, then cool it slightly. Spread 2 tablespoons of melted butter over the crust before adding the filling. This creates a barrier that keeps the bottom from getting soggy. (Yes, even if you’re impatient like me.)
- STIR THE CONDENSED MILK: Whisk the sweetened condensed milk into the coconut milk before mixing it with the Bisquick. This prevents lumps and ensures the filling is silky smooth. I used to just pour it in, and the texture always felt off—like someone forgot to blend it.
- BAKE UNTIL GOLDEN, NOT DONE: Take the pie out when the edges are golden and the center still has a slight jiggle. Overbaking turns the coconut filling into a sad, rubbery mess. If it looks underdone, tent it with foil for 5 minutes—your future self will thank you.
Essential equipment for this recipe
Pie Dish Essentials
You'll need a 9-inch pie dish with slightly sloped sides—I recommend a ceramic or glass dish (like Pyrex) for even baking. Avoid dark-colored metal pans, which can over-brown the crust.
If you don’t have a pie dish, a 9-inch round cake pan works in a pinch, but grease it well to prevent sticking. 🥧
Mixing Tools
For the crust, use a pastry cutter or your fingers to cut in the butter—this creates the perfect crumbly texture. A wooden spoon or fork works for mixing the dry ingredients.
For the filling, a medium saucepan with a heatproof handle is essential for safe stirring. I love my All-Clad Stainless Steel saucepan for even heating.
Measuring Cups
Precision matters here! Use dry measuring cups for the Bisquick, flour, and sugar—level them off with a knife for accuracy. For liquids, a liquid measuring cup with a spout makes pouring the coconut milk and condensed milk effortless. My OXO Good Grips set is a game-changer for avoiding spills.
Cooling Rack
A wire cooling rack is non-negotiable for letting your pie cool properly. Placing it directly on the rack prevents sogginess from residual heat. If you’re short on space, prop it up on a towel-lined baking sheet—just avoid metal trays, which conduct heat and can make the crust soft.
Optional Pro Tools
For extra precision, a pie crust weight (or dried beans in a small cloth) can prevent puffiness while baking. A pie server makes slicing clean cuts, and a fine-mesh sieve helps dust the powdered sugar evenly. Trust me, these small upgrades make all the difference for a restaurant-quality pie. ✨
Nutrition facts
Frequently asked questions
Can I make this coconut pie without Bisquick?
Yes! Mix 1 cup all-purpose flour, ½ cup cornmeal, 1 tbsp baking powder, and ½ tsp salt to replace the Bisquick. The texture will be slightly different but still delicious. For extra richness, add 2 tbsp melted butter to the dry mix. The crust may be a bit denser, but it'll hold up well.
Why does my coconut pie filling turn out too runny?
Overheating the filling is the most common cause. Once the mixture thickens and coats the back of a spoon, remove it from heat immediately. Let it cool for 5-10 minutes before pouring into the crust—warm filling causes the crust to steam and soften. If it's still too thin after baking, chill the pie for 1 hour before serving.
Can I use coconut cream instead of coconut milk?
Coconut cream is even richer and will give your pie a more luxurious texture. Use 13.5 oz coconut cream (the thick part from a can of coconut milk) and reduce the condensed milk to 12 oz. The extra fat from the cream makes the filling ultra-smooth. Just be sure to stir constantly while heating to prevent burning.
How do I store leftovers?
Store your pie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for 3 months. To reheat, warm slices in the microwave for 10-15 seconds or bake at 300°F for 10 minutes to restore crispiness. The filling actually improves overnight!
Can I make this pie in a different-sized dish?
Yes, but adjust baking times accordingly. For an 8-inch dish, reduce baking time by 10-15 minutes (watch closely at 40 minutes). For a 10-inch dish, increase time by 10-15 minutes. The filling should jiggle slightly when done—never overbake or it'll crack. Use the pie's diameter as your guide for timing adjustments.