Thursday, October 24, 2013

Amazing Coconut Pie

Photo: IMPOSSIBLE COCONUT CUSTARD PIE (makes it's own crust!)

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
2 T. butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (frozen)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. Pour into a greased 9-inch pie plate. Sprinkle with coconut. Makes its own crust.

Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.