coconut custard impossible icebox pie
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? =^..^=
prep time
10 Min
cook time
35 Min
method
Bake
yield
6-8 , depending on serving size
Ingredients
- 2 cups milk
- 1/2 cup bisquick
- 3/4 cup white sugar
- 4 - eggs
- 4 tablespoons (1/2 stick) butter or margarine
- 1 1/2 teaspoons vanilla extract
- 1 cup flaked coconut
How To Make coconut custard impossible icebox pie
-
Step 1Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
-
Step 2Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
-
Step 3Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
-
Step 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. -
Step 5Refrigerate any leftovers. As if! =^..^=
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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