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The inspiration for this Quick and Easy Gluten Free Coconut Pie came from Betty Crocker. I was looking for a dessert that didn’t require much time or effort, but still tasted great. And something sweet with the flavor of coconut sounded like the perfect idea.
Pie is not something I make very often because a good, flakey gluten free crust can require some time and effort. This recipe is perfect because no crust is involved!
The “magic” in this recipe comes from the Bisquick™ Gluten Free mix. This mix is what brings the other ingredients together to create a custard-like pie. It’s amazing how the mixture you pour into the pie plate sets up and forms a flavorful crust-less pie! (Note: If you don’t like the texture of custard, this recipe isn’t for you.)
You’ll find several kitchen appliances on our countertops, but when I want quick and easy the fewer tools needed the better. This Quick and Easy Gluten Free Coconut Pie comes together with a mixing bowl, wooden spoon, 9-inch glass pie plate and some measuring cups and spoons.
Once you’ve combined the ingredients and poured the mixture in the pie plate, simply bake for 45-50 minutes in a 350 degree oven. Check for doneness by inserting a table knife into the center of the pie. If it comes out clean the pie is done. It doesn’t get much easier than that!
I grew up using regular Bisquick™ to make pancakes, scones, biscuits and countless other recipes, but the gluten free version was new to me. Knowing I can get the same great results from this gluten free version means I’ll be looking to use it again and again. If your local store doesn’t carry it, you can always find it here.
If you want a flavorful dessert without much effort, give this Quick and Easy Gluten Free Coconut Pie a try. I’d love to hear what you think. Happy Baking!!
Follow my Gluten Free Desserts board on Pinterest.
- 3 eggs
- 1 3/4 cups cashew milk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla
- 1 cup shredded coconut
- 3/4 cup sugar
- 1/2 cup Bisquick Gluten Free mix
Preheat oven to 350 degrees. Grease 9-inch glass pie plate with shortening.
Combine all ingredients in a large mixing bowl. Stir until well blended.
Pour mixture into pie plate. (Note: pie plate will be very full.)
Bake for 45 to 50 minutes until knife inserted in the center comes out clean.
Cover any leftover pie with plastic wrap and store in the fridge.
Recipe slightly adapted from Gluten-Free Impossibly Easy Coconut Pie