Easy No Crust Coconut Pie Recipes

IMPOSSIBLY EASY COCONUT PIE

Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

CRUSTLESS COCONUT PIE

Crustless Coconut Pie image

This crustless coconut pie tastes amazing and is so easy to make! You will love the custard-like filling!

Provided by Gracie

Categories Desserts

Time 11m

Number Of Ingredients 7

Ingredients

1/2 cup Self-Rising Flour
1 1/3 cup Sugar
4 eggs, beaten
2 cups Milk (I use 2 percent or whole)
1/4 cup melted butter (I use unsalted)
1 teaspoon vanilla extract
2 1/2 cups (7 oz) Sweetened Flaked Coconut (I use Baker's Angel Flake Coconut)

Steps:

Combine Flour and Sugar
Add eggs, milk, butter, and vanilla. Mix well and stir in coconut.
Pour into Deep Dish 9 inch pan.
Bake at 375 degrees for 30-40 minutes (For me, it usually takes closer to 40 minutes). *Keep an eye on the pie and lightly cover with foil if it starts to become too brown on top.

CAROL'S NO-CRUST COCONUT PIE

Carol's No-Crust Coconut Pie image

Because she knows how much I love coconut, my sister made this pie when I visited her one time. Let's just say I was a pretty happy camper!!! (My sister used 2 cans of coconut just for me... :D) EDITED: to change baking time based on reviewers comments. Thanks, y'all!

Provided by Impera_Magna

Categories Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs, beaten
1 cup sugar
1/2 cup self-rising flour
2 cups milk
4 tablespoons butter, melted
7 ounces flaked coconut
1 teaspoon vanilla extract

Steps:

Mix the ingredients together in the order listed.
Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

NO CRUST COCONUT PIE

No Crust Coconut Pie image

This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it.

Provided by Amanda

Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes

Yield 8

Number Of Ingredients 7

Ingredients

4 eggs, beaten
¼ cup butter
½ cup self-rising flour
1 teaspoon vanilla extract
1 ¾ cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
Pour into 10 inch deep dish pie plate.
Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 65.5 g, Cholesterol 113.1 mg, Fat 16.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 11.7 g, Sodium 270.8 mg, Sugar 56 g

EASY NO-CRUST COCONUT PIE

Easy No-Crust Coconut Pie image

A delicious no-crust coconut pie made with just a handful of ingredients.

Provided by [email protected]

Categories Dessert

Number Of Ingredients 10

Ingredients

4 Large Eggs
1/2 Stick Butter
2 Cups Milk or Half-n-Half
1 Cup Shredded Sweetened Coconut
1/2 Tsp Baking Powder
3/4 Cup Sugar
1/2 Cup Flour
1/4 Tsp Sea Salt
1 Tsp Vanilla
1/4 Tsp Nutmeg

Steps:

Combine all the ingredients in a large mixing bowl. Mix ingredients thoroughly with a hand-held mixer or immersion blender until well blended.
Pour mixture into a well-buttered Pie dish.
Bake at 350 °F until center of pie is set. Cool before slicing. Store in refrigerator. * If pie starts to brown too much before it is set in the center - cover edges with foil until finished baking. Pie will rise and then deflate a bit while cooling - this is normal.

IMPOSSIBLE COCONUT PIE I

Impossible Coconut Pie I image

The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.

Provided by Rosie De Coito

Categories Desserts Pies

Yield 8

Number Of Ingredients 7

Ingredients

2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
Bake for 40 minutes. Serve warm.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g

EASY COCONUT PIE

Easy Coconut Pie image

This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups 2% milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut

Steps:

In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

NO-COOK COCONUT PIE

No-Cook Coconut Pie image

This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

Steps:

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

NO-BAKE CREAMY COCONUT PIE

No-Bake Creamy Coconut Pie image

Make and share this No-Bake Creamy Coconut Pie recipe from Food.com.

Provided by Ambassadress of Goo

Categories Pie

Time 5m

Yield 1 pie

Number Of Ingredients 7

Ingredients

1 (3 ounce) package cream cheese, softened
2 tablespoons sugar
1/2 cup milk
1 1/3 cups flaked coconut
1 (8 ounce) container whipped topping
1/2 teaspoon almond extract
1 8 inch graham cracker crust

Steps:

Combine cream cheese, sugar, milk and coconut in blender.
Blend at medium speed for 30 seconds.
Fold into whipped topping.
Add extract, spoon into crust.
Freeze for about 4 hours.
Sprinkle with additional coconut, toasted, if desired.
Let stand at room temperature for 5 minutes before serving.
Store in freezer.

Nutrition Facts : Calories 2742.8, Fat 178.6, SaturatedFat 95.1, Cholesterol 293, Sodium 2242.1, Carbohydrate 266.1, Fiber 7.9, Sugar 179.1, Protein 31.3

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