Gluten-free Amazing Coconut Pie Recipe

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.


If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.


Please sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!