Coconut Custard Pie

Pie Filling

• 2 cups milk
• ¾ cup sugar
• ½ cup Bisquick baking mix
• 4 large eggs
• ¼ cup butter — melted and cooled slightly
• 1 ½ teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• Butter, — for greasing pie pan

Serving Suggestions

• vanilla ice cream
• whipped cream
• caramel — drizzle

1. Preheat Oven: Preheat oven to 350°F. Grease a 9-inch deep-dish pie pan with butter and place it on a rimmed baking sheet.Butter for greasing pie pan
2. Blend Filling: Add milk, sugar, Bisquick, eggs, melted butter, and vanilla to a blender. Blend on low speed for about 3 minutes until smooth and lightly foamy.2 cups milk, ¾ cup sugar, ½ cup Bisquick baking mix, 4 large eggs, ¼ cup melted butter, 1½ tsp vanilla extract
3. Fill Pie Pan: Pour the mixture into the prepared pie pan and let stand for 5 minutes.
4. Add Coconut: Sprinkle the shredded coconut evenly over the top without stirring.1 cup sweetened shredded coconut
5. Bake: Bake on the rimmed baking sheet for 40–50 minutes. The pie is ready when the top is golden brown, the edges are set and lightly puffed, and the center moves with a slight jiggle rather than appearing liquid. A thin knife inserted near the center should come out mostly clean.
6. Cool: Set the pie pan on a cooling rack and let the pie cool for at least 1 hour before slicing. Cover and refrigerate any leftovers within 2 hours.