Easy Coconut Pie

September 2: World Coconut Day

We are so grateful to our wedding godfather, Marvin L., who did a lot to help us get settled in Oklahoma when we were newlyweds—way back in 1996!!! He would come over to check up on us in our little one-bedroom starter apartment to see if we needed anything, sometimes dropping off some food because we did not yet own a lot of cookware and had not stocked our tiny pantry with staples and ingredients to make our meals.

The first week we had moved in, Daddy called one day from Hawaii and said he missed his baby girl. Islander lost it and was crying because she was super homesick. Marvin was there and saw how sad she was. The next time he came over with food, he brought a comforting coconut dessert. It was an easy recipe, but he hoped that the tropical treat would ease some of Islander’s adjustments to the mainland and marriage. For sure, that caring gesture cheered her up.

Now that we have moved back to Hawaii after all these years and reunited with her parents, Islander found his old recipe and made it for them. It really has the familiar flavor of the islands.

Mahalo to Marvin for his love, prayers and care—and for the recipe of this easy coconut pie. Celebrate the comfort of coconut in this simple pie, especially on World Coconut Day.

Recipe

(Adapted from Betty Crocker)

Ingredients

  • 1 cup flaked or shredded coconut
  • 2/3 cup sugar
  • ½ cup Bisquick brand pancake and baking mix
  • ¼ cup unsalted butter, melted
  • 1 ¾ cup milk (we used lactose free)
  •  1 ½ teaspoon vanilla
  • 4 eggs, lightly beaten

Directions

Grease a 9-inch pie plate and set aside. In a mixing bowl, combine the coconut, sugar and Bisquick.

Melt the butter and cool slightly. Pour into the Bisquick mixture. Stir in the milk and vanilla.

Mix in the eggs until batter is smooth. Set the greased pie plate on a baking sheet. Pour the batter into the pie plate. Bake in a preheated oven at 350 degrees F for 50 minutes to an hour, checking with a toothpick or knife for doneness. Remove from the oven and put the pie plate on a wire rack to cool completely. Sliced into wedges and serve. Cover and refrigerate any leftovers. Reheat for a few seconds on the microwave.

Notes

  • If using sweetened flaked or shredded coconut, reduce the sugar slightly.
  • We like to add a ½ teaspoon of coconut extract or flavor to boost the coconut taste.
  • Search our blog for more coconut recipes.