By Sandy Kirby Quandt
If you made the Gluten-free Squash Pie recipe, then how about making this gluten-free coconut pie, and deciding which one you like best? Both have coconut in them, after all. I’m sure you know which pie I choose. 😉
This filling pie recipe was adapted from the recipe on the back of a Baker’s Coconut package. The Bisquick “amazingly” creates its own pie crust.
- 2 cups milk
- 3/4 cup sugar
- 1/2 cup Gluten-free Bisquick mix
- 4 eggs
- 1/4 cup butter or margarine, softened
- 1 tsp vanilla
- 1 1/3 cups coconut
Blend together milk, sugar, Bisquick, eggs, butter and vanilla.
Place a greased 9-inch pie plate on a baking sheet.
Pour mix into greased pie plate.
Sprinkle with coconut.
Bake at 350 degrees F for 40-50 minutes or until center of pie is set and top is golden brown. Serve warm or cool on wire rack. Store any leftover pie in the refrigerator.
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