coconut custard impossible icebox pie
(2 ratings)
This recipe has been around for DECADES but it's always a family favorite, especially in the summer. The Bisquick settles to the bottom to make a "crust." (Not really, but it firms up enough to serve.) I like mixing it up in the blender, then pouring it into a pie dish. That makes it good & quick. What's so "impossible" about that? =^..^=
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(2 ratings)
yield
6 -8, depending on serving size
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For coconut custard impossible icebox pie
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2 cmilk
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1/2 cbisquick
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3/4 cwhite sugar
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4eggs
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4 Tbsp(1/2 stick) butter or margarine
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1 1/2 tspvanilla extract
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1 cflaked coconut
How To Make coconut custard impossible icebox pie
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1Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
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2Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
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3Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
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4Bake pie at 350 degrees F for 35-40 minutes, until pie is set and coconut is golden brown. Cool for 30 minutes, then refrigerate until chilled before serving. -
5Refrigerate any leftovers. As if! =^..^=
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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