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Coconut ‘Pie’

I was browsing through cookbooks at the local library when I came across a copy of Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust. Lets be honest, a cookbook on Bisquick® pies is not gourmet cooking – but it can be fun, quick and easy.

I will be trying out some of the recipes as I have a box of Heart Smart Bisquick® to use. So for the first recipe I picked out Impossibly Easy Coconut Pie. While the recipe is online on their website, the book contains how to make it lower fat/calorie. What I did with my version of the recipe:


While not a true pie in the end, I would say it is more a cake on top of a thick custard like filling – crust on top. The flavor is quite nice and easy to nibble on. I am sure when it is full fat (4 whole eggs, full fat milk) it is more pie like.

Coconut ‘Pie’


1 cup natural shredded coconut

3/4 cup white sugar

1/2 cup Heart Smart Bisquick® mix

1/4 cup softened butter

2 cups nonfat dairy milk

1 1/2 tsp pure vanilla extract

6 egg whites


Heat oven to 350°. Spray a 9″ pie plate with baking spray, set aside on a baking tray.

In a large bowl beat all the ingredients together well with a wire whisk. Pour into the prepared plate.

Bake 55 minutes or until top is golden brown and a knife inserted comes out clean. Let cool on counter then stash tightly covered in the refrigerator.


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