Coconut Custard Impossible Icebox Pie

2
Fran Miller

By
@TchrLdy71

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? =^..^=

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8, depending on serving size
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 2 c
    milk
  • 1/2 c
    bisquick
  • 3/4 c
    white sugar
  • 4
    eggs
  • 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

Step-by-Step

  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! =^..^=

Printable Recipe Card

About Coconut Custard Impossible Icebox Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy




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