Impossibly Easy Chocolate-Coconut Pie: A Hug in a Pie Plate

There are certain desserts that transport you back in time, a warm gust of nostalgia that smells like your grandmother’s kitchen. For me, that’s the scent of melted chocolate and toasted coconut. This Impossibly Easy Chocolate-Coconut Pie is one of those treasures. I remember the first time I encountered it, a seemingly simple creation from the Bisquick box that promised pure indulgence with minimal fuss. It delivered an unexpected depth of flavor, a creamy, rich chocolate filling studded with sweet coconut, all nestled in a tender, baked crust. It’s the kind of dessert that makes you close your eyes with the first bite and utter a silent “thank you” to whoever conjured it.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes (plus chilling time)
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This recipe is a testament to how a few humble ingredients can come together to create something truly spectacular. The magic lies in the simplicity and the harmonious blend of classic flavors.

• For the Filling:
  • 2 cups milk
  • 1/4 cup butter (or 1/4 cup margarine, softened)
  • 3 ounces unsweetened baking chocolate, chopped
  • 1 cup coconut (sweetened or unsweetened, your preference)
  • 3/4 cup sugar
  • 1/2 cup original Bisquick baking mix
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs, slightly beaten
• For Garnish (Optional):
  • 1 cup frozen whipped topping (thawed)

Equipment Needed

While this pie is “impossibly easy,” a few essential tools will ensure a smooth baking experience:

• A 9-inch glass pie plate is ideal for this recipe, allowing you to see the beautiful bake.
• A medium saucepan (about 3-quart capacity) for melting the chocolate and butter.
• A wire whisk or a sturdy fork for smoothly combining the filling ingredients.
• A mixing bowl for preparing the batter.
• An oven preheated to the correct temperature.
• A cooling rack to allow the pie to set properly.

Instructions

The beauty of this pie lies in its straightforward assembly. Follow these steps, and you’ll be well on your way to chocolate-coconut heaven.

1. Preheat the Oven and Prepare the Pie Plate: Begin by preheating your oven to 350°F (175°C). While the oven heats, generously spray a 9-inch glass pie plate with cooking spray. This simple step prevents sticking and makes serving a breeze.

2. Melt the Chocolate Base: In a medium saucepan, combine the milk, butter (or margarine), and unsweetened baking chocolate. Place the saucepan over medium heat. Stir frequently for 5 to 7 minutes, or until the butter is completely melted and the chocolate is smooth and well incorporated into the milk. It’s important not to let this mixture boil; you’re just aiming for a smooth, melted base.

3. Combine Remaining Filling Ingredients: Once the chocolate mixture is melted and smooth, remove the saucepan from the heat. In a separate medium bowl, add the coconut, sugar, original Bisquick baking mix, and vanilla extract. Pour the warm chocolate mixture over these dry ingredients.

4. Whisk Until Smooth: Using a wire whisk or a fork, stir the chocolate mixture and the remaining ingredients together until the batter is smooth and well combined. Ensure there are no pockets of dry Bisquick or clumps of coconut.

5. Incorporate the Eggs: Gently stir in the slightly beaten eggs into the chocolate mixture. Continue to whisk until everything is thoroughly incorporated and the batter is uniform in consistency.

6. Pour into Pie Plate: Carefully pour the smooth filling into the prepared 9-inch glass pie plate. Distribute it evenly.

7. Bake to Perfection: Place the pie plate in the preheated 350°F (175°C) oven. Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean. This indicates that the custard-like filling has set properly.

8. Cool and Chill: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This initial cooling period is crucial for the pie to begin setting. After it has cooled slightly, refrigerate the pie for at least 2 hours, or until it is thoroughly chilled. This chilling step allows the flavors to meld and the texture to firm up for the best possible eating experience.

9. Garnish and Serve: Just before serving, garnish the chilled pie with the thawed frozen whipped topping. Slice and serve.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes can benefit from a few insider insights. For this Impossibly Easy Chocolate-Coconut Pie, here are a few things to elevate your baking game:

• Chocolate Quality Matters: While the recipe calls for unsweetened baking chocolate, using a good quality bar will make a noticeable difference in the depth of flavor. Consider brands like Ghirardelli or Baker’s for excellent results.
• Coconut Choice: I’ve found that sweetened shredded coconut offers a delightful balance of texture and sweetness, but unsweetened coconut provides a more nuanced coconut flavor if you prefer to control the sweetness more precisely. Experiment to find your favorite!
• Don’t Overbake: Keep a close eye on the pie during the last few minutes of baking. Overbaking can lead to a rubbery texture. The “knife comes out clean” test is your best guide.
• Chilling is Key: Resist the urge to dig in immediately after cooling. The chilling time is not just for setting; it allows the flavors to truly develop. The pie is significantly better when fully chilled.
• Preventing a Watery Bottom: Ensure your pie plate is completely dry before pouring in the filling, and avoid disturbing the pie too much during the cooling and chilling process.

Serving & Storage Suggestions

This Impossibly Easy Chocolate-Coconut Pie is a showstopper on its own, but a dollop of whipped topping truly enhances its rich chocolate and coconut notes. For a touch of elegance, you could also garnish with a few toasted coconut flakes or a delicate shaving of dark chocolate.

Storage: Leftovers should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. The pie will keep well for up to 3-4 days. Due to the custard-like filling, it is not recommended to store this pie at room temperature. Reheating is generally not advised, as it can alter the texture; it’s best enjoyed chilled.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these values are approximate and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	379 kcal	19%
Total Fat	26 g	33%
Saturated Fat	18 g	90%
Cholesterol	103 mg	34%
Sodium	202 mg	9%
Total Carbohydrate	35 g	13%
Dietary Fiber	4 g	14%
Sugars	23 g	46%
Protein	7 g	14%

Note: % Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is perfect as is, here are a few ideas to put your own spin on this classic:

• Gluten-Free: For a gluten-free version, you could experiment with a gluten-free baking mix in place of the Bisquick. Ensure the mix has similar binding properties.
• Dairy-Free: While not strictly dairy-free due to the milk and butter, you could explore using a good quality dairy-free milk (like almond or soy) and a plant-based butter substitute. The chocolate itself is usually dairy-free, but always check the label.
• Dark Chocolate Kick: For a more intense chocolate flavor, use a higher percentage of cacao in your unsweetened baking chocolate, or even a blend of unsweetened and bittersweet chocolate.
• Extra Coconutty: Toast your shredded coconut lightly before adding it to the filling for an even deeper coconut flavor and a delightful crunch.

FAQs

Q: Can I use regular milk chocolate or semi-sweet chocolate chips instead of unsweetened baking chocolate?
A: While you can, it will significantly alter the sweetness of the pie. You might need to reduce the added sugar. Unsweetened baking chocolate provides a purer chocolate base that allows for better control over the overall sweetness.

Q: My pie looks a little too jiggly in the center. Is that okay?
A: A slight jiggle in the center is perfectly normal when the pie is hot. It will continue to set as it cools. The “knife comes out clean” test is a good indicator, but a very small bit of moisture clinging to the knife is acceptable.

Q: Can I make this pie ahead of time?
A: Yes, this pie is an excellent make-ahead dessert. In fact, it’s best when made at least a day in advance to allow the flavors to meld and the texture to fully develop in the refrigerator.

Q: What kind of coconut is best for this pie?
A: The recipe doesn’t specify, but shredded sweetened coconut is a popular choice. If you use unsweetened, you might want to slightly increase the sugar in the filling.

Q: How do I store leftovers if I don’t have a pie cover?
A: If you don’t have a pie cover, you can carefully cover the pie with plastic wrap, making sure the wrap doesn’t touch the surface of the pie if it’s still warm. Alternatively, gently place it in an airtight container.

Final Thoughts

This Impossibly Easy Chocolate-Coconut Pie is more than just a recipe; it’s a warm embrace on a plate, a comforting reminder that extraordinary desserts don’t need to be complicated. It’s the perfect finale for a casual weeknight dinner or a showstopper for your next gathering. I encourage you to try it, to experience that delightful balance of rich chocolate and sweet coconut, and to perhaps create some delicious new memories of your own. Pair it with a strong cup of coffee or a cold glass of milk for the ultimate indulgence. Happy baking!