1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water
Preheat oven to 450 degrees.
Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl. This makes a puffy and soft dough.
Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides. Flute or trim edges as desired. Bake at 450 degrees for 8 to 10 minutes. Allow to cool.
Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam
Prepare the topping mix as directed on package. Gently fold 1 cup of the coconut and the topping into the pudding; spoon into the prepared pie shell. Sprinkle the remaining coconut over the top. Chill at least 2 hours or until set.
Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.
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