1. Preheat the oven
Set your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or baking dish.
2. Blend the batter
In a blender or large mixing bowl, combine the milk, sugar, Bisquick, eggs, and vanilla extract. Blend or whisk until smooth and well combined.
3. Add the coconut
Stir in the shredded coconut by hand so it stays a bit textured and doesn’t get pulverized. This gives the pie that irresistible coconut chew.
4. Pour & bake
Pour the mixture into your greased pie dish. Bake for 40–45 minutes, or until the top is golden and the center is set. A toothpick inserted should come out clean.
5. Cool & serve
Let the pie cool completely so it can finish setting. Serve chilled or at room temperature. Top with a dusting of powdered sugar or a dollop of whipped cream if you’d like!
Storage Tips
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer-friendly: You can freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Optional Add-Ins
Want to elevate it just a bit? Try mixing in:
A handful of mini chocolate chips
Fresh lime zest for a tropical zing
A splash of coconut extract for extra depth
Toasted coconut on top for added crunch
Blogger Tip: SEO & RPM Angle
This recipe hits the sweet spot for blog monetization:
“Gluten-free dessert” is a high-traffic keyword.
“Easy 6-ingredient recipes” and “quick pies without crust” perform well in search and Pinterest.
Low effort + high satisfaction = recipe shares and positive comments!
Final Thoughts
Whether you’re trying to avoid gluten, cut down on baking time, or just love all things coconut, this Crustless Coconut Pie is a must-try. It’s simple, satisfying, and guaranteed to become a go-to in your dessert rotation.
You won’t miss the crust—we promise.
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