Desserts
This Impossible Coconut Pie Bisquick recipe delivers all the creamy, tropical goodness of classic coconut pie—without the fuss of traditional crusts or lengthy baking.
The secret lies in Bisquick’s magic: a flaky, buttery crust that forms in minutes while the filling sets up perfectly smooth, just like your favorite bakery dessert.
I perfected this version after testing countless shortcuts, and the result is a dessert that tastes indulgent but comes together in under 15 minutes.
The beauty of this recipe is its simplicity—no pie dough, no rolling, no waiting. Bisquick handles the crust work for you, while the coconut filling combines sweetened condensed milk, coconut milk, and a touch of vanilla for that signature tropical flavor.
The filling thickens as it cools, creating a velvety texture that’s impossible to resist. What makes this version truly special is how it balances convenience with restaurant-quality results.
By the time you slice into this pie, you’ll have a dessert that’s creamy, cool, and packed with coconut flavor—no one will believe it took just 15 minutes.
The crust stays crisp around the edges while remaining tender in the center, and the filling holds its shape without being too firm. It’s the perfect solution for when you crave something sweet but don’t have hours to spend in the kitchen.
Whether you’re hosting a last-minute gathering or just treating yourself, this pie is foolproof and always a hit. The recipe even includes a simple vegan adaptation, so everyone can enjoy it. Let’s get baking!
Ingredients for impossible coconut pie bisquick
Pantry staples plus tropical flavors—this pie comes together faster than you can say 'no-bake'.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 cups | For crust, do not substitute |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Sweetened Condensed Milk 🥛 | 14 oz | Standard 14 oz can |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat canned version |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality for flavor |
| Shredded Coconut 🥥 | 1 cup | Sweetened, unsweetened works too |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Ground Cinnamon 🌶️ | ½ tsp | Optional for warmth |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Heavy Whipping Cream 🥛 | ½ cup | For vegan option, use coconut cream |
| Vegan Butter 🧈 | ½ cup | For vegan crust alternative |
| Coconut Oil 🥥 | 2 tbsp | For vegan crust melting |
The Bisquick is the star here—check the expiration date since old mix gets lumpy. For the coconut milk, full-fat canned version gives the best texture (the kind with coconut cream on top). I always grab Goya or Thai Kitchen brands at Trader Joe's—they're reliable and affordable. The shredded coconut? Unsweetened works too, but sweetened adds that classic pie flavor. If you're making the vegan version, coconut cream replaces the heavy cream, and Earth Balance vegan butter works perfectly for the crust.
No sweetened condensed milk? Mix 1 cup evaporated milk with 1 cup sugar—it's a classic shortcut. Running low on vanilla? Almond extract at half the amount works in a pinch. The cinnamon is totally optional, but it adds that bakery-style warmth. For the crust, if you're out of butter, coconut oil or shortening works just fine. The coconut oil is especially good for vegan versions since it melts cleanly. Pro tip: measure your Bisquick by spooning it into the cup and leveling—don't scoop directly from the box or you'll pack it too tightly.
This pie keeps beautifully—3-4 days in the fridge covered with plastic wrap. The filling actually gets better overnight as it sets up. For freezing, slice first, then wrap each piece individually with parchment. Thaws in 2 hours at room temperature. I always make a double batch because it disappears fast—perfect for potlucks or when you need dessert in a hurry. The crust stays crisp for about 2 days if you keep it refrigerated, but honestly, it's best eaten fresh.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together in one bowl—just mix, bake, and forget. No rolling, no fussing with pie crusts, no waiting for dough to chill. The Bisquick handles all the heavy lifting while the coconut milk adds that dreamy texture without extra work.
- Tropical Comfort: That first bite? Warm, buttery crust with a filling so rich and coconut-forward it tastes like a vacation. The condensed milk gives it that classic pie sweetness, but the vanilla and coconut milk make it taste like something you’d order at a beachside café—not just a dessert from your oven.
- Weeknight or Showstopper: Honestly, this works both ways. Slap a few together for a lazy Tuesday night when you’re craving something sweet, or dress them up with toasted coconut flakes and a drizzle of caramel for a potluck that’ll have everyone asking for the recipe.
- Budget Magic: Between us, this recipe uses pantry staples and stretches them far. A can of condensed milk, a tub of Bisquick, and coconut milk? That’s it. Plus, leftovers reheat beautifully—perfect for stashing in the fridge or freezing for when you need a quick treat without extra effort.
Step-by-step instructions for impossible coconut pie Bisquick recipe
Here's how to create this dreamy no-bake dessert in record time with minimal effort.
Prepare the Crust Mixture
In a medium bowl, combine the 2 cups Bisquick Original Mix, 0.5 cup Unsalted Butter (cubed and cold), 0.5 cup Granulated Sugar, 0.5 tsp Ground Cinnamon, and 0.25 tsp Salt. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
For the vegan version, replace the butter with 0.5 cup Vegan Butter and 2 tbsp Coconut Oil melted and cooled slightly. The texture should be similar—just slightly softer. Press this mixture firmly into an ungreased 9-inch pie plate, creating an even layer about ¼-inch thick. Use the back of a spoon to smooth the edges and create a slight overhang. Chill in the refrigerator while you prepare the filling.
Create the Creamy Filling
In a large mixing bowl, whisk together the 14 oz Sweetened Condensed Milk, 13.5 oz Coconut Milk, 1 tbsp Pure Vanilla Extract, and 0.5 cup Heavy Whipping Cream. For the vegan option, substitute the heavy cream with an additional 0.5 cup Coconut Milk. The mixture should be smooth but slightly thick—this is perfect for the pie's texture.
Gently fold in the 1 cup Shredded Coconut using a spatula until evenly distributed. You'll see the coconut pieces settle at the bottom, but that's okay—they'll blend beautifully when poured over the chilled crust. This step is where the magic happens, creating that signature creamy coconut flavor without needing to bake.
Assemble and Chill
Remove the chilled crust from the refrigerator and carefully pour the coconut mixture over it. Use a spatula to spread the filling evenly, ensuring it reaches all edges. Sprinkle any remaining shredded coconut on top for extra texture and visual appeal. The filling will naturally settle, so don't worry if it looks uneven immediately.
Place the assembled pie back in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This chilling time is crucial—it allows the filling to set properly, creating that perfect creamy consistency without any baking. The longer it chills, the firmer (but still creamy) the texture will become.
Serve and Enjoy
Once the pie has chilled completely, run a sharp knife around the edges to loosen it from the pie plate. Carefully transfer it to a serving plate if desired, though many people prefer to serve it directly from the pie dish. The crust should hold its shape beautifully, and the filling should be thick but still spoonable—like a cross between pudding and pie filling.
Slice with a warm knife for clean cuts, and serve immediately. The contrast between the crispy crust and the cool, creamy coconut filling is what makes this dessert truly special. Store any leftovers in the refrigerator for up to 3 days, though I doubt there will be any leftovers with this irresistible flavor!
Pro Tips For Making Impossible Coconut Pie Bisquick
- Chill the Dough: After mixing Bisquick with butter and coconut milk, pop the dough in the fridge for 15 minutes—even if you’re eager to bake. I learned this the hard way when my first batch spread like a pancake instead of holding its shape. Cold butter behaves better, and the filling won’t leak out like a sad, runny mess.
- Whisk the Coconut: Open the can of coconut milk and give it a good shake before measuring. The cream separates fast, and you want that thick, rich layer for the filling. Pour off just the top ¾ cup (or use a spoon to scoop it out) for the creamiest texture—no one wants a watery pie.
- Don’t Overmix the Filling: Once you fold in the condensed milk and vanilla, stir just until combined. Overmixing aerates the filling, and it’ll turn gummy when baked. A few gentle swirls with a spoon keep it smooth and pillowy—like it’s supposed to be.
- Bake Until Golden: Check the pie at 325°F after 40 minutes, not the recipe’s suggested time. The edges should be deep golden brown, not pale. I used to pull mine out too soon, and the top stayed doughy—now I wait for that toasty color, even if it means an extra 10 minutes. It’s worth it.
Creative variations of these flavors
Tropical Twist
Swap the shredded coconut for toasted coconut flakes—heat 1 cup sweetened coconut flakes in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Stir in 1 tsp lime zest and ½ tsp ground turmeric for a vibrant, aromatic filling.
The toasted coconut adds a nutty depth that pairs perfectly with the creamy base. 🌴
Chocolate-Dipped Crust
For a decadent upgrade, press the crust into the pie plate as directed, then chill for 30 minutes. Melt ½ cup dark chocolate chips with 1 tbsp coconut oil over a double boiler, then brush this mixture over the chilled crust before adding the filling.
The chocolate adds a rich contrast that balances the sweet coconut perfectly. I use Ghirardelli 70% dark chocolate for the best flavor.
Pineapple-Coconut Fusion
Blend 1 cup crushed pineapple (drained) into the filling mixture for a tropical twist. Add 1 tsp grated lime zest and ½ tsp ground ginger to complement the pineapple’s brightness.
The pineapple keeps the filling light while adding a fruity dimension that’s irresistible. Garnish with fresh pineapple slices before chilling for a stunning presentation.
Spiced Rum Infusion
For an adult-friendly version, stir 1 tbsp spiced rum (like Captain Morgan) into the filling mixture while warm. The rum’s caramel and cinnamon notes enhance the coconut flavor without overpowering it.
Let the pie chill for at least 6 hours to allow the alcohol to mellow and infuse fully. Serve with a sprinkle of cinnamon on top for extra warmth.
Vegan Chocolate Swirl
For a vegan chocolate lover’s version, prepare the crust with vegan butter and coconut oil as directed. After assembling the pie, gently swirl ¼ cup melted vegan chocolate (like Enjoy Life brand) into the filling using a knife.
Chill until set, then garnish with extra shredded coconut. The chocolate swirl adds a luxurious touch that’s completely plant-based.
Mini Pie Jars
Portion the crust and filling into 4-ounce mason jars for individual servings. Press ½ cup crust mixture into each jar, then top with ½ cup filling. Chill for 4 hours, then pop out with a spoon.
These make perfect single servings for parties or meal prep. I love using Kilner jars for their vintage charm and airtight seal.
Nutrition facts
Frequently asked questions
Can I make this coconut pie without a pie plate?
Use a 9-inch round cake pan or even a deep 8-inch skillet lined with parchment paper for easy removal. For individual servings, try 4-ounce mason jars—just press the crust mixture into each jar and top with filling. The chilling time remains the same, and the texture stays perfect.
Why does my crust turn crumbly instead of crispy?
Crumbly crusts usually happen when the butter melts too much before pressing. Keep your butter cold and cubed, and work quickly when mixing. If the mixture feels too dry, add 1-2 teaspoons of ice water to bind it. Chill the crust for at least 30 minutes before adding filling to help it set properly.
How do I make this vegan without coconut cream?
Replace the coconut cream with ½ cup melted coconut oil plus ½ cup full-fat coconut milk (the canned kind). For the crust, use vegan butter and 2 tablespoons coconut oil instead of regular butter. The texture stays rich and creamy, just like the original. The key is keeping the fat content balanced!
Can I use Bisquick for a gluten-free version?
Unfortunately, standard Bisquick contains wheat, so it's not gluten-free. For a GF adaptation, use a 1:1 gluten-free baking mix (like Bob's Red Mill) and replace the butter with coconut oil. The filling remains the same, but the crust texture may be slightly crumbler. Always check labels for cross-contamination warnings.
What’s the fastest way to set the filling if I don’t have 4 hours?
Place the assembled pie in the freezer for 1.5-2 hours instead of chilling. The cold speeds up the thickening process, though the texture may be slightly firmer. For a quicker room-temperature option, add 1 teaspoon unflavored gelatin dissolved in 2 tablespoons warm water to the filling before pouring. This cuts chilling time to 1 hour!