This recipe is from a cookbook that I've had since 1981. However, I did not "discover" the recipe until 2012. Three things happened after the "discovery": 1) This recipe is easy! 2) This recipe is delicious! 3) This recipe is so easy and delicious that I've made it over and over again...and you can adapt it!
Heat oven to 350 degrees. Lightly grease pie plate, 9 x 1 1/4 inches. Place all ingredients in blender container. Cover and blend on high speed 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 - 55 minutes. Refrigerate any remaining pie.
After the pie cools, you can add a fruit topping of your choice: cherry, blueberry, apple...and today when it has cooled I will top it with lemon curd. I imagine that you can also warm up hot fudge and drizzle a bit of the hot fudge over each slice before serving. Enjoy.
- 2 cups milk (whole milk)
- 3/4 cup sugar
- 1/2 cup bisquick baking mix
- 1/4 cup butter, cubed or sliced
- 4 eggs
- 1 1/2 tsp. vanilla
- 1 cup flaked or shredded coconut
Heat oven to 350 degrees. Lightly grease pie plate, 9 x 1 1/4 inches. Place all ingredients in blender container. Cover and blend on high speed 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 - 55 minutes. Refrigerate any remaining pie.
After the pie cools, you can add a fruit topping of your choice: cherry, blueberry, apple...and today when it has cooled I will top it with lemon curd. I imagine that you can also warm up hot fudge and drizzle a bit of the hot fudge over each slice before serving. Enjoy.
Impossible Coconut Pie fresh from the oven...and also just hit by a low flying asteroid! Once I cover the top with the lemon curd, no one will know about the imperfection. :-)
The Impossible Coconut Pie now topped with a light lemon curd glaze.
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