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coconut custard impossible icebox pie

★★★★★ 2
a recipe by
Fran Miller
Parkersburg, WV

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? =^..^=

★★★★★ 2
serves 6-8, depending on serving size
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For coconut custard impossible icebox pie

  • 2 c
  • 1/2 c
  • 3/4 c
    white sugar
  • 4
  • 4 Tbsp
    (1/2 stick) butter or margarine
  • 1 1/2 tsp
    vanilla extract
  • 1 c
    flaked coconut

How To Make coconut custard impossible icebox pie

  • 1
    Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
  • 2
    Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
  • 3
    Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
  • 4
    Bake 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.
  • 5
    Refrigerate any leftovers. As if! =^..^=

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