Instructions

• Preheat the oven to 350°F and place a rack in the center. Lightly spray a 9-inch pie plate with nonstick cooking spray and set the pie plate on a rimmed baking sheet; set aside.
• In a large bowl, whisk together the 4 eggs, ¾ cup granulated sugar, and ½ cup homemade bisquick mix until well combined.
• Add 2 cups milk, the ¼ cup unsalted butter (melted and cooled), a pinch of salt, and 2 teaspoons pure vanilla extract to the egg mixture; whisk until smooth.
• Stir in 1½ cups sweetened shredded or flaked coconut until evenly distributed.
• Pour the batter into the prepared pie plate on the rimmed baking sheet.
• Bake for 45–50 minutes, until the top is evenly puffed and the center is mostly set. A knife inserted near the center should come out mostly clean (it may have a few moist crumbs) and the center will still have a slight, custard-like jiggle.
• Remove the pie from the oven and let it cool on a wire rack for at least 1 hour (the top will fall as it cools).
• Serve at room temperature or chilled. Refrigerate covered for up to 3 days.