Preheat the oven to 350°F. Set out a blender and a 9-inch pie pan. Thoroughly grease (or butter) the pie pan. Spread the coconut shreds in the pie pan in an even layer.
In the blender, combine the milk, sugar, eggs, Bisquick baking mix, vanilla extract, almond extract, and salt. Purée until the batter is smooth. Scrape the jar with a spatula if needed, and blend again.
Turn the blender back on. Open the vent in the lid and pour in the melted butter. Then turn off the blender.
Pour the batter into the prepared pie pan. Make sure all the coconut shreds are covered in batter.
Bake on the lowest rack for 50 minutes. Shake the pie to check if it’s done. The edges should be set but the center should be puffed and a little jiggly.
Allow the pie to cool at room temperature for 15 to 20 minutes, then place in the refrigerator and chill until cold, usually two hours.
Served cold as it is, or with whipped cream, caramel sauce, chocolate sauce, or extra toasted coconut.
It’s important to make sure you do not overbake this pie. If overbaked, the texture won’t be soft and luxurious, but more like a gelatin filling. Make sure your oven temperature is accurate by hanging a new oven thermometer off the center rack and adjusting the oven temperature as needed. (Most ovens can be recalibrated… Look for a tutorial on your oven on Youtube!)This recipe is great to make ahead! Since the pie needs to cool at room temperature and then chill in the refrigerator for a couple of hours, I typically prepare the recipe in the morning so the pie is ready to enjoy at dinner. But you can also prepare it the day before and keep it in the fridge until ready to serve.Coconut pie will stay tasty for up to 5 days. Keep it covered with a layer of plastic wrap and in the fridge.